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Creamy Roasted Acorn Squash Pasta
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Cut squash in half and scoop out seeds.
1
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Cut the end off a head of garlic.
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Place garlic on aluminum and drizzle garlic w 1 tsp olive oil. Wrap garlic in foil.
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Sprinkle 1 tsp olive oil over squash flesh, then place squash flesh down.
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Roast squash and garlic at 400 for about 40 minutes. Squash should be easily pierced with a fork.
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The squash flesh gets nicely browned when done.
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Place white wine and 1 tbsp in skillet. Squeeze roasted garlic into skillet. Heat on medium.
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Boil water and cook pasta per package instructions as you make the sauce.
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Stir in roasted squash flesh, and tofu if using. Stir to combine, cook on medium low.
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Add milk to sauce, stir to combine. Add up to 1/2 cup pasta cooking water to get sauce to desired consistency.
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Stir sauce every couple of minutes. It looks like this when ready for pasta.
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Add the cooked pasta to sauce.
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Finish with cheese, salt and pepper to taste, and parsley.
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Acorn Squash Pasta ready to serve!
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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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cookingchat
David Crowley
Great recipes get even better with wine!
To learn more about this Jumprope:
https://cookomgchatfood.com/acorn-squash-pasta/
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