Roasted Acorn Squash Pasta

Ingredients

• 1 medium acorn squash, halved & seeded
• 2 tbsp olive oil
• Salt & pepper to taste
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 8 oz pasta (penne or rigatoni works well)
• 2 cloves garlic, minced
• ¼ tsp nutmeg
• 1 tbsp chopped fresh sage

Instructions

1. Preheat oven to 400°F.
2. Brush squash with olive oil, salt, and pepper. Roast cut‑side down for 30–35 minutes until tender.
3. Cook pasta; reserve ½ cup pasta water.
4. Scoop roasted squash into a blender or food processor.
5. Add cream, Parmesan, nutmeg, and a splash of pasta water. Blend until smooth.
6. In a skillet, sauté garlic in olive oil for 1–2 minutes.
7. Add squash sauce and simmer gently.
8. Toss cooked pasta in the sauce. Add more pasta water if needed for creaminess.
9. Garnish with fresh sage. Serve warm.