Recipe

Brown Butter Acorn Squash Pasta

Prep time: 30 minutes

Cook time: 60 minutes

Serving size: 6 servings

Difficulty: Medium

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While there are plenty of pasta recipes out there that claim to be "as delicious as they sound", we promise this one will actually deliver. Each bite is brimming with the rich, velvety flavor of squash and provides the perfect balance between the comforting bowl of pasta you know and love, and a seasonal twist of flavor.

This is the perfect dish to serve for weeknight dinners, festive gatherings, or on any day you're craving something delicious. Go ahead and try it, your dinner plate (and your taste buds) will thank you.

Ingredients

1 medium acorn squash

½ cup almond milk (unsweetened)½ tsp garlic powder

½ tsp onion powder

¼ cup butter

Salt and pepper to taste

12 ounces spaghetti or pasta of choice

Fresh sage

Parmesan cheese (omit for vegetarian)

Directions

Preheat the oven to 425 F and cut the squash in half lengthwise. Remove the seeds from the squash.
Drizzle with olive oil and place flesh down on a baking tray. Bake for 35-40 minutes until tender.
Let cool for 15 minutes before scraping the flesh from the skin and transfer to a blender with the almond milk, garlic powder and onion powder. Blend until smooth.
Add the butter to a skillet over medium heat. Cook the butter, whisking frequently until browned and a deep amber color.
Add in the blended squash and whisk until combined. Add salt and pepper to taste.
Cook the spaghetti according to instructions. (reserve ¼ cup of pasta water).
Add the pasta water to the sauce to thin it out. Add in the noodles and toss to coat. Serve with fresh sage and grated parmesan cheese if desired.