Acorn Squash Garganelli Recipe

Cooking Instructions

1. 1

   Prepare the Acorn Squash

   Preheat the oven to 400°F (200°C). Cut the acorn squash in half and remove the seeds. Place the halves cut side up on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 30-35 minutes until tender.

2. 2

   Cook the Garganelli Pasta

   While the squash is roasting, bring a large pot of salted water to a boil. Add the garganelli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

3. 3

   Make the Brown Butter Sauce

   In a large skillet over medium heat, melt the unsalted butter. Add the sage leaves and cook until the butter is golden brown and the sage is crispy, about 5 minutes. Remove from heat and stir in the balsamic vinegar.

4. 4

   Combine Ingredients

   Add the cooked garganelli pasta to the skillet with the brown butter sauce. Toss to combine, adding reserved pasta water as needed to create a silky sauce. Scoop out the roasted acorn squash flesh and mix it into the pasta.

5. 5

   Serve

   Serve the pasta warm, topped with grated Parmesan cheese and additional sage leaves if desired.