16 Pasta Recipes Featuring Acorn Squash

Perfect for cozy fall evenings, these 16 pasta recipes pair tender acorn squash with comforting noodles. From quick weeknight dinners to seasonal favorites, each dish brings out the squash’s sweet, nutty flavor. Dive in and discover your new go-to autumn meal!

Roasted Acorn Squash and Sage Pasta

Perfect for fall, this pasta combines roasted acorn squash with a nutty brown butter sage sauce. It's savory, slightly sweet, and comes together in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Roasted Squash

• 1 medium acorn squash (about 1.5 lbs)
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided

For the Pasta and Sauce

• 8 oz penne pasta
• 4 tbsp unsalted butter
• 10 fresh sage leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts

Instructions

1. Preheat oven to 400°F.
2. Cut acorn squash in half lengthwise, scoop out seeds, then cut into 1-inch wedges.
3. Toss squash wedges with olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Arrange in a single layer on a baking sheet. Roast until tender and caramelized, 30-35 minutes.
4. While squash roasts, cook penne in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
5. In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and smells nutty, about 2-3 minutes. Watch closely—brown butter burns fast.
6. Add roasted squash and drained pasta to the skillet. Toss to coat, adding pasta water a little at a time until a light sauce forms (use 1/4 to 1/2 cup).
7. Remove from heat. Stir in Parmesan cheese, remaining 1/2 tsp salt, and 1/4 tsp pepper. Taste before adding all salt—Parmesan is salty.
8. Serve immediately topped with pine nuts.

Dinner is ready in under an hour. The creamy roasted squash pairs beautifully with the nutty brown butter and sage. For extra crunch, top with toasted pine nuts or serve alongside a crisp green salad.

Creamy Acorn Squash Alfredo Fettuccine

Kick off fall with this creamy twist on classic alfredo. Roasted acorn squash blends into a velvety sauce that coats every strand of fettuccine. No heavy cream overload—just pure, savory squash goodness.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the roasted squash

• 1 medium acorn squash (about 2 lbs)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the pasta

• 12 oz fettuccine
• 1/2 cup reserved pasta water

For the alfredo sauce

• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Cut acorn squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet. Roast for 25–30 minutes until fork-tender. Let cool slightly, then scoop flesh into a blender. Discard skins.
2. While squash roasts, bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining. Drain pasta and set aside.
3. Add heavy cream and 1/4 cup reserved pasta water to the blender with the squash. Blend until completely smooth, scraping down sides as needed. The mixture should be thick but pourable.
4. In a large skillet over medium heat, melt butter. Add minced garlic and cook for 1 minute until fragrant, stirring constantly. Pour in the squash-cream mixture. Bring to a gentle simmer, then reduce heat to low. Stir in Parmesan cheese and nutmeg. Keep stirring until cheese melts and sauce thickens, about 2–3 minutes. Season with salt and pepper to taste. Tip: If sauce is too thick, splash in more pasta water.
5. Add drained fettuccine to the skillet. Toss with tongs until every strand is coated with sauce. Cook for 1 minute over low heat to meld flavors. Tip: For extra creaminess, add a pat of butter at the end. Serve immediately, garnished with extra Parmesan and fresh sage if desired.

Rich yet surprisingly light, this sauce clings to the pasta like a velvety hug. The nutty squash and subtle garlic shine without overpowering. Serve it with crispy sage leaves or a side of roasted chicken for a complete autumn dinner.

Spicy Acorn Squash Arrabbiata Linguine

Looking for a bold, fall-inspired pasta that delivers heat and depth? This spicy acorn squash arrabbiata brings roasted sweetness to a classic fiery tomato sauce, all tangled with al dente linguine. It's a one-skillet stunner that's ready in under an hour.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 1 medium acorn squash (about 1.5 lbs)
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more for pasta water
• 1/2 teaspoon black pepper
• 8 ounces linguine
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust for heat)
• 1 can (28 ounces) crushed tomatoes
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat oven to 400°F. Cut acorn squash in half lengthwise, scoop out seeds, then cut each half into 1-inch wedges. Toss wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet in a single layer.
2. Roast squash for 25–30 minutes, flipping halfway, until tender and edges are caramelized. (Tip: Check at 20 minutes; smaller pieces may cook faster.) Let cool slightly, then peel off skin and cut flesh into 1-inch cubes.
3. Meanwhile, bring a large pot of salted water to a boil. Cook linguine until al dente, about 8–10 minutes. Reserve 1 cup pasta water, then drain pasta.
4. While pasta cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook 1 minute until fragrant, stirring constantly. (Tip: Toasting the pepper flakes in oil deepens their heat without burning.)
5. Pour in crushed tomatoes, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer, then reduce heat to low and cook 10 minutes, stirring occasionally, until sauce thickens slightly.
6. Add roasted squash cubes to the sauce and stir gently. Add cooked linguine and 1/2 cup reserved pasta water; toss to coat. If sauce seems thick, add more pasta water 1 tablespoon at a time. (Tip: The starchy pasta water helps the sauce cling to the noodles.)
7. Remove from heat, stir in fresh basil, and serve immediately.

Pair this hearty pasta with a crisp green salad and a glass of Chianti. The creamy squash mellows the spicy arrabbiata, making every bite deeply satisfying. Leftovers reheat beautifully—just add a splash of water.

Vegan Acorn Squash Pesto Spaghetti

Creamy, nut-free pesto gets a savory upgrade from roasted acorn squash. This vegan spaghetti is hearty, quick, and packed with flavor. No cheese needed—nutritional yeast does the trick.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Roasted Squash

• 1 medium acorn squash (about 1 lb)
• 1 tbsp olive oil
• 1/2 tsp salt

For the Pesto

• 1/4 cup nutritional yeast
• 1/4 cup pine nuts (or walnuts)
• 2 cups fresh basil leaves, packed
• 2 cloves garlic, peeled
• 1/4 cup extra-virgin olive oil
• 1/4 tsp black pepper
• 2 tbsp lemon juice (from about 1 lemon)

For the Pasta

• 12 oz spaghetti (or other long pasta)
• Salt, for pasta water

Instructions

1. Preheat oven to 400°F. Cut acorn squash in half, scoop out seeds, then slice into 1/2-inch thick half-moons. Toss with 1 tbsp olive oil and 1/2 tsp salt. Spread on baking sheet in a single layer. Roast for 25-30 minutes until tender and edges caramelized. (Tip: Don't overcrowd the pan; use two sheets if needed for even browning.)
2. While squash roasts, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.
3. In a food processor, combine nutritional yeast, pine nuts, basil, garlic, olive oil, black pepper, and lemon juice. Pulse until smooth, scraping sides as needed. Add 2-3 tablespoons of reserved pasta water to thin if desired. (Tip: For a chunkier texture, pulse less.)
4. Drain spaghetti and return to pot. Add pesto and toss to coat. Add the roasted acorn squash and gently fold in. If sauce is too thick, add more reserved pasta water a tablespoon at a time.
5. Serve warm, garnished with extra basil or nutritional yeast if desired. (Tip: The squash adds a sweet, buttery contrast to the savory pesto.)

Creamy yet light, this pasta balances rich pesto with caramelized squash. Each bite offers a pop of sweetness against the savory, cheesy flavor from nutritional yeast. Perfect for a weeknight dinner that feels special.

Acorn Squash and Sausage Baked Ziti

Baked ziti gets a fall twist with roasted acorn squash and spicy Italian sausage. This hearty casserole is perfect for chilly evenings. It's cheesy, savory, and satisfying.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the baked ziti

• 1 medium acorn squash
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb ziti pasta
• 1 lb sweet or hot Italian sausage, casings removed
• 3 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes (optional)
• 2 cups marinara sauce
• 1 cup whole-milk ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh basil, chopped (for garnish)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. Cut acorn squash in half lengthwise; scoop out seeds and stringy bits. Slice each half into 1/2-inch half-moons. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a single layer on prepared sheet. Roast for 25 minutes, flipping halfway, until tender and lightly browned. Let cool slightly, then cut into bite-size pieces.
3. While squash roasts, bring a large pot of salted water to a boil. Cook ziti according to package directions until al dente, about 1 minute less than recommended. Drain well and set aside.
4. In a large skillet over medium-high heat, heat remaining 1 tbsp oil. Add sausage and cook, breaking up with a spoon, until browned, about 5 minutes. Add garlic and red pepper flakes, cook 1 minute until fragrant. Stir in marinara sauce, reduce heat to low, and simmer for 2 minutes. (Tip: For extra depth, deglaze the pan with a splash of red wine before adding sauce.)
5. In a small bowl, combine ricotta, 1 cup mozzarella, Parmesan, and remaining 1/2 tsp salt and 1/4 tsp pepper. Mix well. (Tip: Use full-fat ricotta for the creamiest texture; low-fat can make the dish watery.)
6. In a large mixing bowl, combine cooked pasta, sausage sauce, and roasted squash pieces. Gently fold in ricotta mixture until just combined. Avoid overmixing to keep the ricotta in distinct pockets.
7. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle remaining 1 cup mozzarella evenly on top.
8. Cover dish with foil and bake at 375°F for 15 minutes, then remove foil and bake for another 10 minutes until bubbly and cheese is golden. (Tip: If you want a deeper crust, broil for 1-2 minutes at the end, watching carefully.)
9. Let rest for 5 minutes before serving. Garnish with fresh basil.

Perfect for a cozy dinner, this baked ziti has creamy pockets of ricotta, smoky sausage, and sweet squash. The crispy cheese top adds crunch. Serve with a simple green salad to balance the richness.

Acorn Squash Carbonara with Pancetta

Nothing says fall comfort like this creamy, savory twist on carbonara. Roasted acorn squash adds natural sweetness, while pancetta brings salty crunch. Pecorino and egg yolks create a luscious, velvety sauce.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Dish

• 1 medium acorn squash (about 1 1/2 lbs)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz pancetta, diced
• 1 lb spaghetti or bucatini
• 4 large egg yolks
• 1 cup grated pecorino Romano
• 1/2 cup reserved pasta water
• Fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 400°F.
2. Cut acorn squash in half, scoop out seeds, and slice into 1/2-inch thick half-moons. Toss with olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast for 25-30 minutes until tender and caramelized. Let cool, then cut into bite-sized cubes. (Tip: Caramelized squash adds natural sweetness.)
4. Meanwhile, in a large skillet, cook pancetta over medium heat until crispy, about 8 minutes. Transfer to paper towels; leave fat in skillet.
5. Bring a large pot of salted water to boil. Cook spaghetti until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
6. In a small bowl, whisk egg yolks and pecorino until smooth. Slowly whisk in 1/4 cup hot reserved pasta water to temper the eggs. (Tip: Tempering prevents scrambling.)
7. Return skillet with pancetta fat to low heat. Add drained pasta and toss to coat. Remove from heat.
8. Pour egg mixture over pasta, tossing vigorously. Add remaining pasta water a little at a time, tossing until creamy and smooth.
9. Add roasted squash and pancetta; toss to combine evenly. (Tip: Use a large skillet to ensure everything is well coated.) Season with black pepper.
10. Serve immediately, garnished with fresh parsley if desired.

Rich and satisfying, this dish pairs beautifully with a crisp white wine. The creamy sauce clings to every strand of pasta, with tender pockets of squash in every bite. For a heartier meal, serve alongside a simple arugula salad.

Gluten-Free Acorn Squash Mac and Cheese

Just when you thought mac and cheese couldn't get better, this gluten-free version with roasted acorn squash steps in. It's creamy, savory, and a perfect fall comfort dish. Ready in under an hour, it's flexible enough for a weeknight or a holiday table.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 1 medium acorn squash
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz gluten-free elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp gluten-free all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/4 tsp ground nutmeg
• 1/2 cup gluten-free breadcrumbs

Instructions

1. Preheat oven to 400°F. Cut acorn squash in half lengthwise, scoop out seeds. Drizzle cut sides with olive oil, season with 1/4 tsp salt and 1/8 tsp pepper. Place cut-side down on a baking sheet. Roast 25–30 minutes until fork-tender. Let cool slightly, then scoop out flesh and mash with a fork. Set aside.
2. Cook gluten-free macaroni according to package directions until al dente. Drain and set aside. (Tip: rinse with cold water to stop cooking if not using immediately.)
3. In a large pot, melt butter over medium heat. Whisk in gluten-free flour and cook 1 minute, stirring constantly. Gradually whisk in milk. Bring to a gentle simmer, whisking often, until thickened, about 3–4 minutes. (Tip: use a blend with xanthan gum for best texture.)
4. Remove pot from heat. Add cheddar and Parmesan, stirring until fully melted. Stir in garlic powder, nutmeg, remaining 1/4 tsp salt, and 1/8 tsp pepper. (Tip: let sauce cool slightly before adding squash to prevent graininess.)
5. Fold in mashed squash and cooked pasta until evenly coated. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle gluten-free breadcrumbs evenly on top.
6. Reduce oven temperature to 375°F. Bake for 15–20 minutes until sauce is bubbly and breadcrumbs are golden. Let rest 5 minutes before serving.

With every bite, the creamy cheese sauce hugs tender noodles and sweet, earthy squash—comfort food without the gluten. For a crunchy contrast, serve with extra breadcrumbs or a sprinkle of smoked paprika.

Acorn Squash and Spinach Ricotta Stuffed Shells

You'll need a hearty fall dinner that feels indulgent but is packed with vegetables. These stuffed shells combine sweet roasted acorn squash, creamy ricotta, and spinach in a savory tomato sauce. Perfect for a cozy weeknight meal.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• 1 medium acorn squash, halved and seeded
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 5 ounces fresh spinach
• 15 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 12 ounces jumbo pasta shells
• 24 ounces marinara sauce

Instructions

1. Preheat oven to 400°F. Brush cut sides of acorn squash with 1 tablespoon olive oil. Place cut-side down on a baking sheet and roast until tender, 35-40 minutes. Let cool, then scoop out flesh and mash.
2. Cook pasta shells according to package directions until al dente. Drain, rinse with cold water, and spread on a baking sheet to prevent sticking. (Tip: Don't overcook shells or they'll tear when stuffing.)
3. In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute. Add spinach and cook until wilted, about 3 minutes. Remove from heat, let cool slightly, then squeeze out excess liquid.
4. In a large bowl, combine mashed squash, ricotta, Parmesan, half the mozzarella, salt, pepper, nutmeg, and spinach mixture. Mix well. (Tip: Use whole-milk ricotta for the creamiest filling.)
5. Spread 1 cup marinara sauce on the bottom of a 9×13 baking dish.
6. Fill each shell with about 2 tablespoons of filling. A piping bag makes this quick – cut a corner and pipe directly. Arrange shells seam-side up in the dish.
7. Pour remaining marinara over shells and top with remaining mozzarella. (Tip: Cover with foil to prevent burning if cheese browns too fast.)
8. Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake 10 more minutes until bubbly and cheese is melted.

Serve hot. The creamy filling balances the sweet squash and tangy marinara, while the spinach adds freshness. For a crunchy contrast, sprinkle toasted breadcrumbs on top before serving.

Acorn Squash Pasta Salad with Maple Vinaigrette

Oddly enough, cold pasta salad meets roasted acorn squash in a fall-inspired dish that works any season. The maple-Dijon vinaigrette ties it all together with sweet and tangy notes.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Salad

• 1 medium acorn squash (about 1.5 lbs)
• 8 oz (about 2 cups) dried pasta (e.g., rotini or farfalle)
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 2 green onions, sliced
• 2 tbsp olive oil, divided
• Salt and pepper to taste

Maple Vinaigrette

• 3 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Cut acorn squash in half, scoop out seeds, then cut into 1-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet; roast 25-30 minutes until tender and lightly browned.
2. Meanwhile, cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
3. In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, 1/4 cup olive oil, salt, and pepper until emulsified. (Tip: Let dressing sit 5 minutes for flavors to meld.)
4. In a large bowl, combine cooled pasta, roasted squash, cranberries, pecans, and green onions. Drizzle with vinaigrette and toss gently to coat. (Tip: Toss with hands to avoid breaking squash.)
5. Taste and adjust salt and pepper if needed. Let salad rest 10 minutes before serving for best flavor. (Tip: Serve at room temperature or chilled; it keeps well for up to 3 days.)

With tender squash and chewy cranberries, this salad hits sweet and savory notes. Serve it as a side or add grilled chicken for a full meal.

Acorn Squash and Kale Pasta with Lemon Cream

Gather your autumn favorites for this hearty pasta dish. Roasted acorn squash and sautéed kale come together in a bright lemon cream sauce that clings perfectly to penne.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Roasted Squash

• 1 medium acorn squash (about 1.5 lbs)
• 1 tbsp olive oil
• Salt and black pepper to taste

For the Pasta and Kale

• 8 oz penne pasta
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 4 cups kale, stems removed and chopped

For the Lemon Cream Sauce

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 lemon, zested and juiced (about 2 tsp zest and 2 tbsp juice)
• Pinch of red pepper flakes (optional)

Instructions

1. Preheat oven to 400°F. Cut acorn squash in half, scoop out seeds, then cut into 1-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized, flipping halfway.
2. While squash roasts, bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
3. In a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add butter and melt. Add minced garlic and cook for 30 seconds until fragrant. Add kale in batches, sautéing until wilted, about 3-4 minutes. Season with salt and pepper.
4. Reduce heat to low. Pour in heavy cream and stir in Parmesan cheese until melted. Add lemon zest, lemon juice, and red pepper flakes if using. Stir to combine.
5. Add cooked pasta and roasted squash to the skillet. Toss to coat, adding reserved pasta water a little at a time if sauce is too thick. Adjust seasoning.
6. Serve immediately, garnished with extra Parmesan and lemon zest.

Serve this pasta as a satisfying weeknight dinner or a weekend treat. The creamy lemon sauce brightens the earthy squash and kale, while the tender pasta ties it all together. For extra crunch, top with toasted pine nuts.

Curried Acorn Squash Pasta with Coconut Milk

Bust out your pot and pan—this creamy coconut curry pasta is weeknight easy but impressive enough for guests. Acorn squash gets roasted until caramelized, then tossed with rotini, chickpeas, and a velvety coconut curry sauce.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 medium acorn squash, seeded and cubed (about 4 cups)
• 2 tbsp olive oil, divided
• 12 oz rotini pasta
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp curry powder
• 1 (13.5 oz) can full-fat coconut milk
• 1 (15 oz) can chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat oven to 400°F. Toss cubed acorn squash with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast 20–25 minutes, flipping halfway, until tender and edges are browned. (Tip: Cut squash into uniform ½-inch cubes for even roasting.)
2. Bring a large pot of generously salted water to a boil. Cook rotini according to package directions until al dente. Reserve ½ cup pasta water before draining. (Tip: Salting the pasta water seasons the pasta from the inside out.)
3. While pasta cooks, heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add diced onion; cook 5 minutes, stirring occasionally, until translucent. Add garlic; cook 1 minute until fragrant.
4. Stir in curry powder; cook 30 seconds, stirring constantly, until toasted and aromatic. Pour in coconut milk and the reserved pasta water; bring to a simmer. Add roasted squash and chickpeas. Simmer 5 minutes, stirring occasionally, until sauce thickens slightly. (Tip: Toasting the curry powder deepens its flavor.)
5. Add drained pasta to the skillet; toss well to coat. Season with salt and pepper to taste. Serve immediately, garnished with fresh cilantro if desired.

Lusciously creamy with a warm curry kick, this pasta proves that squash can be the star. The rotini holds the sauce perfectly, and the chickpeas add substance. Serve it with a side of naan for dipping or a squeeze of lime to brighten it up.

Acorn Squash and Mushroom Stroganoff

Craving comfort food with a seasonal twist? This creamy stroganoff swaps beef for roasted acorn squash and earthy mushrooms. It’s hearty, tangy, and ready in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Main

• 1 medium acorn squash (about 1.5 lbs), seeded and cut into 1-inch cubes
• 8 oz cremini mushrooms, sliced
• 2 tbsp olive oil, divided
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup vegetable broth
• 1/2 cup sour cream (full-fat)
• 1 tbsp Dijon mustard
• 1 tsp paprika
• Salt and pepper to taste
• 8 oz egg noodles

Instructions

1. Preheat oven to 400°F. Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet. (Tip: Use a sharp knife to cut squash safely.) Roast 25-30 minutes until tender.
2. Cook egg noodles according to package directions. Drain and set aside.
3. In a large skillet, heat remaining 1 tbsp olive oil over medium-high heat. Add mushrooms and cook without stirring for 3 minutes to brown, then stir and cook 2 more minutes. (Tip: Don't overcrowd mushrooms for best browning.) Remove mushrooms and set aside.
4. In same skillet, add onion and cook 3 minutes until softened. Add garlic and cook 1 minute. Sprinkle flour over and stir, cook 1 minute.
5. Whisk in vegetable broth slowly, scraping up any browned bits. Bring to a simmer and cook 2 minutes until thickened.
6. Reduce heat to low. Stir in sour cream, Dijon mustard, and paprika. Season with salt and pepper. (Tip: Don't boil after adding sour cream, or it may curdle.)
7. Add reserved mushrooms and roasted squash. Stir gently to coat. (Tip: Handle squash carefully to keep pieces intact.)
8. Serve over egg noodles. Garnish with fresh parsley if desired.

Here, the sweet squash contrasts the earthy mushrooms, all in a tangy, creamy sauce. Serve with a side of steamed greens for a complete meal. Leftovers keep well for lunch next day.

Acorn Squash Pasta with Gorgonzola and Walnuts

Make this acorn squash pasta on a cool fall evening for a rich, creamy dinner. The combination of sweet roasted squash, tangy Gorgonzola, and crunchy walnuts is irresistible. Ready in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 medium acorn squash (about 1.5 lbs)
• 2 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 12 oz farfalle pasta
• 1 cup heavy cream
• 4 oz Gorgonzola cheese, crumbled
• 1/2 cup walnuts, chopped
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Cut acorn squash in half lengthwise; scoop out seeds. Brush cut sides with 1 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp pepper. Place cut-side down on a baking sheet. Roast for 25-30 minutes until fork-tender. Tip: Pierce with a fork to check doneness.
2. While squash roasts, bring a large pot of salted water to a boil. Cook farfalle according to package directions until al dente. Reserve 1 cup pasta water, then drain pasta. Tip: Reserve pasta water before draining to adjust sauce consistency.
3. In a large skillet, melt butter over medium heat. Add walnuts and toast for 2-3 minutes until fragrant, stirring frequently. Transfer walnuts to a plate. Tip: Watch carefully to avoid burning.
4. In the same skillet, add heavy cream and Gorgonzola cheese. Stir constantly until cheese is melted and sauce is smooth. Season with remaining 1/4 tsp salt and 1/8 tsp pepper.
5. Once squash is cool enough to handle, scoop the flesh from the skins and mash lightly with a fork. Add mashed squash to the sauce and stir to combine.
6. Add cooked pasta to the skillet and toss well, adding reserved pasta water a little at a time if the sauce is too thick. Cook for 1-2 minutes over low heat until heated through.
7. Serve immediately, topped with toasted walnuts and grated Parmesan.

Serve immediately while warm, the creamy Gorgonzola sauce coats each farfalle. The sweet roasted squash and crunchy walnuts provide delightful contrast. This dish is a perfect fall comfort meal.

One-Pot Acorn Squash and Chicken Pasta

Nothing beats the comfort of a one-pot meal that packs flavor and simplicity. This acorn squash and chicken orzo dish is creamy, hearty, and perfect for a busy weeknight.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 medium acorn squash (about 2 lbs), seeded and cut into 1-inch cubes
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup orzo pasta
• 4 cups chicken broth
• 1/2 cup heavy cream (optional, for richness)
• 2 tbsp grated Parmesan cheese
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Tip: Don't overcrowd the pot; work in batches if needed to ensure even browning.
2. Remove chicken with a slotted spoon and set aside. In the same pot, add onion and cook until softened, about 3 minutes. Add garlic, sage, salt, and pepper; cook for 1 minute until fragrant.
3. Stir in acorn squash cubes and orzo pasta, coating them in the oil and aromatics. Toast the orzo for 1-2 minutes, stirring frequently.
4. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until squash is tender and orzo is cooked. Tip: Stir occasionally to prevent the orzo from sticking to the bottom.
5. Return the chicken to the pot. Stir in heavy cream (if using) and let it heat through for 2-3 minutes. Tip: For a lighter version, omit the cream and add an extra 1/4 cup broth.
6. Remove from heat. Serve in bowls, garnished with Parmesan cheese and fresh parsley.

Just a handful of ingredients come together for a satisfying meal. The creamy broth coats every bite, while the tender squash adds a touch of sweetness. Serve with crusty bread to soak up every last drop.

Acorn Squash Ravioli with Brown Butter Hazelnuts

A luxurious yet approachable homemade ravioli, this recipe highlights the sweet earthiness of roasted acorn squash. Paired with a nutty brown butter sauce and crunchy hazelnuts, it's a perfect fall comfort dish.

Serving: 4 | Prep Time: 40 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta Dough

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the Filling

• 1 medium acorn squash (about 1.5 lbs)
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Sauce and Assembly

• 4 tablespoons unsalted butter
• 1/3 cup hazelnuts, roughly chopped
• 2 fresh sage leaves
• 1/4 teaspoon salt
• Additional Parmesan for serving

Instructions

1. Roast the acorn squash: Preheat oven to 400°F. Cut squash in half, scoop out seeds. Place cut-side down on a baking sheet and roast for 35-40 minutes until tender. Let cool, then scoop flesh into a bowl. (Tip: For even roasting, brush the cut sides with a little oil.)
2. While squash roasts, make the pasta dough: On a clean surface, mound flour and make a well. Crack eggs into the well, add olive oil and salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth. Wrap in plastic and rest for 30 minutes. (Tip: Don't skip the rest; it relaxes gluten for easier rolling.)
3. Prepare the filling: Mash the roasted squash. Add ricotta, Parmesan, nutmeg, salt, and pepper. Mix until smooth. Set aside.
4. Roll out the pasta: Divide dough into 4 pieces. Using a pasta machine or rolling pin, roll each piece to a thin sheet (about 1/16-inch thick). Lay sheets on a floured surface.
5. Assemble the ravioli: Place teaspoon-sized dollops of filling about 2 inches apart on one sheet. Brush around filling with water. Place second sheet on top, press to seal, cutting into individual ravioli with a knife or cutter. (Tip: Ensure no air pockets; press firmly around the filling.)
6. Cook the ravioli: Bring a large pot of salted water to a boil. Add ravioli in batches, cook for 3-4 minutes until they float and are al dente. Remove with a slotted spoon.
7. Make the brown butter sauce: In a large skillet, melt butter over medium heat. Add hazelnuts and sage leaves. Cook, swirling, until butter turns golden brown and nutty, about 3-4 minutes. Remove from heat.
8. Finish: Add cooked ravioli to the skillet, gently toss to coat in brown butter. Season with 1/4 teaspoon salt. Serve immediately with grated Parmesan.

Just a touch of fresh sage or a handful of toasted hazelnuts adds a delightful crunch. The creamy, sweet filling pairs beautifully with the nutty, savory sauce—an unforgettable autumn meal.

Smoky Acorn Squash Pasta with Bacon and Peas

Usually, creamy pasta skips the smoky depth. This one starts with bacon and roasted acorn squash for a savory twist.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the pasta

• 1 medium acorn squash (about 1.5 lbs)
• 6 slices bacon
• 8 oz angel hair pasta
• 1 cup frozen peas
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Cut acorn squash in half, scoop out seeds, then slice into 1/2-inch thick crescents.
2. Toss squash crescents with olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Spread on a baking sheet in a single layer.
3. Roast squash for 25 minutes, flipping halfway, until tender and lightly browned. Remove from oven and set aside.
4. Meanwhile, in a large skillet, cook bacon over medium heat until crispy, about 8 minutes. Transfer to paper towels, then crumble. Reserve 2 tablespoons bacon fat in skillet.
5. Bring a large pot of salted water to a boil. Cook angel hair pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain pasta.
6. In the skillet with reserved bacon fat, add minced garlic and cook over medium heat for 30 seconds until fragrant.
7. Add frozen peas and cook for 2 minutes, stirring occasionally, until heated through.
8. Add roasted squash, cooked pasta, and crumbled bacon to the skillet. Toss gently, adding reserved pasta water a few tablespoons at a time until the sauce coats the pasta.
9. Season with remaining 1/4 tsp salt and 1/8 tsp pepper. Sprinkle with Parmesan cheese and toss once more.

Zesty with smoky bacon and sweet squash, each bite balances tender pasta and pop of peas. Serve with extra Parmesan on top.

Conclusion

Uncover your new favorite fall meal with these 16 acorn squash pasta recipes. Each one brings warmth and comfort to your table. Give them a try, tell us which you love in the comments, and share this collection on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.