roasted acorn squash with creamy pasta

Another one of my favorites that only pops out during the holidays. You will be amazed at how simple yet delicious this dish is! And who would've thought, Acorn Squash?

Ingredients (serves 4)

2 acorn squash, cut in half and seeded

4 tablespoons olive oil

Kosher salt

Fresh ground pepper

Cut squash in half, lengthwise. Scoop out seeds with a large spoon. Slice off a small piece on the botton so squash will sit flat. Add about 1 tablespoon olive oil to each well. Brush up sides and on top so entire flesh of squash is covered with oil. Generously season with salt and pepper. Bake at 425 degrees for 60 minutes, or until fork tender.

With about 25 minutes remaining, start your sauce.

Sauce

2 cups heavy cream

1/2 teaspoon garlic powder

Pinch of nutmeg

Pinch of dried thyme (or a sprig of fresh)

1/2 cup fine grated Parmesan cheese

About 1 or 2 pinches of kosher salt (to taste)

In a small sauce pan, heat and combine cream, garlic, nutmeg and thyme. Heat just to a small simmer. Reduce heat to medium low and add cheese. Cook and stir often for about 15 minutes.

Cook your favorite pasta, about 8 - 10 oz. 

Combine pasta and sauce. Spoon into cooked squash. Top with fresh grated Parmesan cheese and fresh ground pepper.

For another favorite recipe with my creamy pasta sauce, go HERE.

creamy pasta sauce

On nights that I can't think of what to make and I need a last minute (seriously last minute) meal, I often turn to my tried and true creamy pasta sauce. It can virtually go with just about any variation of pasta dishes from just plain pasta to pasta mixed with veggies and/or chicken, shrimp, etc.

The sauce:
2 cups heavy cream
1/2 teaspoon garlic powder
pinch of nutmeg
pinch of dried thyme (or a sprig of fresh)
1/2 cup fine grated parmesan cheese
About 1 or 2 pinches of kosher salt (to taste)

In a small sauce pan, heat and combine cream, garlic, nutmeg and thyme. Heat just to a small simmer. Reduce heat to medium low and add cheese. Cook and stir often for about 15 minutes.

Tonight, I added sautéed veggies.
1 zucchini, chopped
1 yellow squash, chopped
8 oz package button mushrooms
About 5 or 6 petite tomatoes, quartered (or about 1 1/2 cups any tomatoes, cut)
2 teaspoons minced garlic
1 tablespoon olive oil
Fresh ground pepper
Kosher salt

Sauté the squash, mushrooms and garlic in the olive oil for about 5 - 6 minutes, or until mushrooms are tender. Add tomatoes and cook for an additional 1 - 2 minutes. Add fresh ground pepper and salt to taste. Top pasta with sauce and veggies.