Creamy Roasted Acorn Squash Pasta
Cut squash in half and scoop out seeds.
1
Cut the end off a head of garlic.
2
Place garlic on aluminum and drizzle garlic w 1 tsp olive oil. Wrap garlic in foil.
3
Sprinkle 1 tsp olive oil over squash flesh, then place squash flesh down.
4
Roast squash and garlic at 400 for about 40 minutes. Squash should be easily pierced with a fork.
5
The squash flesh gets nicely browned when done.
Place white wine and 1 tbsp in skillet. Squeeze roasted garlic into skillet. Heat on medium.
6
Boil water and cook pasta per package instructions as you make the sauce.
7
Stir in roasted squash flesh, and tofu if using. Stir to combine, cook on medium low.
8
Add milk to sauce, stir to combine. Add up to 1/2 cup pasta cooking water to get sauce to desired consistency.
9
Stir sauce every couple of minutes. It looks like this when ready for pasta.
Add the cooked pasta to sauce.
10
Finish with cheese, salt and pepper to taste, and parsley.
11
Acorn Squash Pasta ready to serve!
What you'll need
1 Acorn squash
1
Head Of Garlic
2 tsp
Extra Virgin Olive Oil
12 ozs
Ziti
1/4 cup
Dry White Wine
1/4 cup
Milk
1/3 cup
Pecorino Romano Cheese
1 tbsp
Fresh Parsley
1/4 cup
Silken Tofu (optional)
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