4.6 from 18 votes
Acorn Squash Pasta Sauce
This vegetarian acorn squash pasta sauce is made with roasted squash and onion, milk, and butter for an easy fall béchamel sauce. Serve it with your favorite pasta!
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
6
people (½ cup servings)
Calories:
175 kcal
Course:
Others
Cuisine:
French, American
Ingredients
- 2 pounds acorn squash halved with seeds and membrane removed
- 1 onion peeled and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt 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
Instructions
- 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.
- 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.
- Add butter to a large pan and melt over medium heat. Whisk in the flour until it is completely absorbed by the 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.Serve immediately along with fresh pasta or refrigerate and use within four days.
Cup of Yum
Notes
- Yields about 3 cups sauce.
- Prepare Ahead: The squash and onion can be roasted and refrigerated up to two days before preparation or frozen for up to three months. If freezing, thaw before continuing with the recipe.
Nutrition Information
Calories
175kcal
(9%)
Carbohydrates
21g
(7%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
14mg
(5%)
Sodium
450mg
(19%)
Potassium
619mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1002IU
(20%)
Vitamin C
18mg
(20%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 people (½ cup servings)
Amount Per Serving
Calories 175
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 450mg | 19% |
| Potassium | 619mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1002IU | 20% |
| Vitamin C | 18mg | 20% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.