Take a nutty, roasted squash and make it into the best pasta sauce you’ve every had complete with blue cheese and spinach.
Roasting brings out the sweet and nutty flavors of the squash that I absolutely love, and it’s also easy to throw in the oven and forget about for 45 minutes. It doesn’t need much additional work—simply olive oil, salt, and pepper usually do the trick.
There are enough roasted squash recipes on the internet, and so, I decided it’s time to take it a step further—by turning the squash into a creamy, luscious sauce flavored with blue cheese. Because blue cheese makes everything better. That’s basically my life’s motto. 
Roasted Acorn Squash and Blue Cheese Pasta
- Total Time: 65 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Nutty roasted squash makes a creamy pasta sauce,
enhanced with blue cheese and spinach.
Ingredients
- 1 small acorn squash (halved)
- olive oil
- Kosher salt
- freshly ground black pepper
- 1/2 cups (118 ml) whole milk
- 4-6 ounces (113-170 g) blue cheese
- 8 ounces (227 g) pappardelle pasta
- 1 tbsp butter
- 2 large shallots (sliced thin)
- 6 sage leaves (minced)
- 6 ounces (170 g) baby spinach
Instructions
- Preheat oven to 425°F (220°C).
- Place squash halves, cut side up, on a baking sheet. Drizzle generously with olive oil, salt, and pepper. Bake for 40-45 minutes until tender.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and run pasta under cold water to stop cooking. Set aside.
- Melt butter in a large saucepan over medium-high heat. Add shallots and cook until fragrant, about 3 minutes. Stir in sage and cook for an additional minute. Lower heat, add spinach and cook until wilted, about 3-5 minutes. Add cooked pasta. Set aside.
- Once squash has finished roasting, scoop out flesh and measure out 1 cup. Transfer 1 cup squash to a food processor and add whole milk and blue cheese. Puree until smooth. Adjust salt and pepper to taste. If the mixture feels too thick, add additional milk. If too thin, add more squash.
- Pour sauce over pasta and toss to coat. Serve with freshly ground black pepper and additional sage.
Notes
- For a richer flavor, roast the squash with a sprig of rosemary in addition to the olive oil and salt.
- If you don’t have blue cheese, try substituting goat cheese or cream cheese for a milder flavor.
- Leftover pasta can be stored in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of milk to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 600
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 70
- Fiber: 8
- Protein: 15
- Cholesterol: 60
Frequently Asked Questions
What type of blue cheese works best for this pasta sauce?
A creamy blue cheese such as Roquefort or Gorgonzola is ideal for this recipe, as they melt well and add a rich flavor to the sauce.
How should I roast the acorn squash for this recipe?
Cut the acorn squash in half, scoop out the seeds, and roast it cut-side down with olive oil, salt, and pepper at 400°F for about 45 minutes until tender.
Can I add other vegetables to this recipe along with the spinach?
Yes, you can incorporate vegetables like sautéed mushrooms or roasted garlic to enhance the flavor and texture of the dish.
