Description
Roasted rosemary and garlic-infused acorn squash puréed with fresh Parmesan creates an incredibly creamy and savory sauce perfect to toss with your favorite pasta. So smooth and rich tasting, it’s hard to believe it’s only 245 calories per serving with a mere 3.8 grams of fat.
Ingredients
- 1 whole Medium Acorn Squash
- ¾ teaspoons Coarsely Ground Garlic Salt, Divided
- ½ teaspoons Garlic Powder
- ½ teaspoons Dried Rosemary, Divided
- 6 ounces, weight Rotini Pasta (I Used Barilla’s White Fiber Pasta)
- ⅓ cups Freshly Shredded Parmesan
- ½ cups 2% Milk
- 1 teaspoon Dried Minced Onion
- ⅛ teaspoons Freshly Ground Black Pepper
Preparation
Preheat oven to 400ºF.
Cut acorn squash in half and scrape seeds out. Sprinkle on 1/2 teaspoon coarsely ground garlic salt, garlic powder, and 1/4 teaspoon dried rosemary. Place face down in small greased ceramic dish or on a greased baking sheet and roast for 55 minutes. Squash should be very soft.
As squash cools for a few minutes, begin boiling pasta in salted water until soft. Drain and set aside.
Scrape the soft inside of the squash into a food processor. Add Parmesan, milk, and remaining spices and blend until smooth.
Toss with pasta and serve immediately. Steamed or roasted green beans pair beautifully with this.
