Forget pumpkin. This fall I’m all about acorn squash! One of my favorite autumn meals is whole wheat pasta with roasted acorn squash. It’s delicious, healthy, hearty, and has the perfect combination of flavors and textures. I mean it – it truly is a little bit of everything: salty, sweet, savory, chewy, crunchy, with the just right amount of bite.
Want to try it for yourself? Perhaps the best part of this meal is that it is so. freaking. simple. BUT it doesn’t taste like it! Let me know what you think 🙂
Ingredients (for me, this made about two servings):
- 1/2 an acorn squash
- 1 tbsp of Olive Oil (for roasting and drizzling)
- Salt and pepper (to taste)
- About a handful of chopped walnuts
- 2 tbsp grated parmesan cheese
- 2 cups whole wheat pasta
Directions
- Preheat your oven to 400 degrees and drizzle about half a tbsp of olive oil over your acorn squash half. Sprinkle with salt and pepper and once your oven is preheated, roast cut side up for about an hour.
- Once you have about 20 minutes left, start prepping your other ingredients. Bring a medium sized pot of lightly salted water to a boil and cook your pasta for about 7-8 minutes. Once al dente, drain and rinse with cold water.
- Lightly toast walnuts in a pan over medium heat and set aside.
- Once your acorn squash is ready, let it cool for a bit and then chop into bite-sized cubes.
- Toss the acorn squash with your pasta, remaining olive oil (about 1/2 tbsp), toasted walnuts, and parmesan cheese.
- Enjoy!
As you can see, this really is a simple meal. However, it is so full of fall flavors. The roasted acorn squash adds just the right amount of sweetness, while the parmesan adds a nice salty bite. It truly is one of my favorite fall meals.
So now, I’m throwing it to you:
- What’s one of YOUR favorite fall ingredients?
- Do you have any go-to fall meals?
The Clean Plate Diaries 