Roasted Acorn Squash and Sage Pasta

Posted by on Oct 26, 2014 in Recipes | 0 comments

I’m writing this from Oslo, where I spent an energizing day exploring the great art and vegan food this city has to offer. It’s a lovely time to visit: the trees are brilliant shades of yellow and orange as they shed their leaves for the winter; it’s crisp outside, but not too cold; and there is still enough sunlight to enjoy the day.  But, more on Oslo later! 

Today, we’re continuing our love affair with winter squash and comforting fall dishes. This recipe contains roasted acorn squash, kale, pumpkin seeds, sage and gluten-free pasta, all finished with a little cashew cream. And let me just say, this is divine! My partner is not a big fan of creamy pastas and he really, really liked this one. 

Acorn squash is incredibly delicate, so once you roast it and then cut it up it’s going to basically melt into your pasta.  You can roast your squash in advance, so that when you want to whip this up, it takes no time at all. Alternatively, you could also probably just cook it on your stovetop. 

Roasted acorn squash and sage pasta

Roasted acorn squash and sage pasta

You’ll need a little plain cashew cream to finish this: it takes the creaminess up a level and makes this pasta go from good, to amazing. My ultra easy recipe for cashew cream is here. It’s worth making; it’s so versatile! I use it for everything!

Roasted Acorn Squash and Sage Pasta
Serves 2
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Ingredients
  1. 1/2 acorn squash
  2. 1 large shallot, diced
  3. 2 cloves garlic
  4. 6 large sage leaves, chopped (about 1 tbsp)
  5. 2-4 Tuscan kale leaves, chopped (otherwise known as lacinato or dinosaur kale)
  6. Olive oil (optional)
  7. Salt and pepper to taste
  8. 2 tbsps cashew cream
  9. 4 oz gluten-free shell pasta
  10. 2 tbsps pumpkin seeds
Instructions
  1. Preheat your oven to 400 degrees fahrenheit.
  2. Scoop the seeds out of your half acorn squash, brush a little olive oil on the surface and place cut side down on a parchment paper-lined baking sheet.
  3. Bake for 20-30 minutes, until soft and the edges are beginning to brown, and the skin has essentially pulled away from the flesh.
  4. Remove from oven and let cool a little before peeling away the skin, and cutting the flesh into bite-sized pieces.
  5. Bring water to boil in a medium saucepan; when boiling add a dash of salt and shell pasta.
  6. While your pasta is cooking, heat a pan over medium-high heat.
  7. When the pan is hot add a touch of olive oil along with the shallot.
  8. Cook for 2-3 minutes until the shallot is translucent and just beginning to brown.
  9. Add garlic and cook for another 30 seconds or so until fragrant.
  10. Add sage and pumpkin and cook for about a minute.
  11. When pasta is al dente, drain it well and then add it to the pan, along with the kale.
  12. Turn off the heat.
  13. Season with salt and pepper, to taste.
  14. Drizzle a little extra olive oil, if using, and give it a mix.
  15. Dish into two bowls and top each bowl with a tablespoon of pumpkin seeds and a tablespoon of cashew cream.
  16. Mix cashew cream into the pasta right before eating.
Vegan Sweet and Simple http://vegansweetandsimple.com/
I could go for some more, right now!

I could go for some more, right now!

I usually don’t eat too much pasta, but I’ve been craving it lately. And this is a perfect way to indulge!  

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