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acorn squash pasta with kale in a pan
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5 from 1 vote

Acorn Squash Pasta with Kale

This acorn squash pasta is made with a creamy, puréed roasted squash sauce tossed with spaghetti and kale. Perfect for fall and winter dinners!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 people
Calories: 541kcal

Ingredients

Acorn Squash Pasta Sauce:

  • 2 pounds acorn squash, halved with seeds + membrane removed
  • 1 onion, peeled + cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon red chili flakes
  • ¼ teaspoon nutmeg, freshly grated
  • 1 cup milk
  • 2 tablespoons butter
  • 1 tablespoon flour Use gluten-free AP flour if needed
  • ¼ ounce wine vinegar

Pasta:

  • ½ pound spaghetti Use gluten-free spaghetti if needed
  • 4 ounces kale, destemmed + cut into small, bite-size pieces Or use 2-3 large handfuls of kale
  • 2 ounces Parmesan, freshly grated

Instructions

Acorn Squash Sauce:

  • Preheat oven to 400°F.
    Place squash + onions on a baking sheet or oven-safe pan in a single layer. With squash flesh-side up, drizzle oil over squash and onions. Sprinkle with salt, paprika, chili flakes and nutmeg. Place squash flesh-side down.
    Roast 20-25 minutes or until tender.
    Roast Acorn Squash + Onion
  • After cooking, carefully scoop the squash out of the peel. (You may need to allow the squash to cool down for a few minutes.)
    Add half the vegetables and all the milk to a blender basin. Blend until creamy. Add the remaining veggies and blend again.
    Blend Squash + Onion with Milk
  • Add butter to a large pan and melt over medium heat. Whisk in the flour until it is completely absorbed by the butter.
    Whisk Flour into Melted Butter
  • Add the puréed squash to the pan with the butter. Cook over medium heat for about two minutes, stirring often, and then remove from heat. Stir in the vinegar.
    Make Ahead: If desired, you can stop here, refrigerate the sauce, and reheat before using. Use sauce within four days.
    Whisk Squash Into Butter + Flour

Acorn Squash Pasta:

  • While the squash roasts, bring a large pot of heavily salted water to a rolling boil. Add both the spaghetti and the kale to the water. Cook spaghetti according to package directions.
    Add the cooked spaghetti and kale to the pasta sauce and toss to coat. Add the Parmesan and toss again. Serve immediately.
    Add Spaghetti + Kale to Sauce

Notes

Nutrition

Calories: 541kcal | Carbohydrates: 76g | Protein: 18g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 916mg | Potassium: 1207mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4443IU | Vitamin C: 61mg | Calcium: 372mg | Iron: 3mg