So far, we have tasted spaghetti sauce that is tomato-based. That’s why they are tangy and savory. But I am going to relate you to a unique spaghetti sauce that’s made with acorn squash. We call it Acorn Squash Spaghetti Sauce. It is primarily made from acorn squash but also has a hint of tomato flavor. So you won’t miss the taste of traditional spaghetti sauce. And its recipe is super easy. You just need 40 to 45 minutes to make it. Let’s start.
Ingredients You Need To Make Acorn Squash Spaghetti Sauce
A perfect vegetarian squash pasta sauce is incomplete without these ingredients.
Acorn Squash (1 medium-sized)
Acorn squash is going to be the hero ingredient of this sauce. It will make the sauce sweet naturally and make the texture creamy. 1 medium-sized will be enough.
Olive Oil (2 tbsp)
To sauté the aromatics, you will need some olive oil. It will also give the sauce a smooth finish.
Garlic (3 cloves, minced)
For a savory depth, you will need some cloves of minced garlic. These are to balance the sweetness of the squash.
Onion (1 small, finely chopped)
Onion is going to give a savory base to the sauce. It can also make the sauce sweeter when sautéed. And make sure it is finely chopped.
Vegetable Broth (Low-sodium, ½ cup)
Vegetable broth will help thin the sauce and blend all flavors. Make sure it is low in sodium; only then can you do good for your health.
Tomato Paste (1 tbsp)
For a tangy depth, tomato paste is always the best. This is also going to give that classic tomato flavor to your sauce.
Dried Basil (1 tsp)
Dried basil will give an earthy and herby flavor to the sauce. It also complements the flavor of squash.
Dried Oregano (½ tsp)
With dried oregano, your sauce will get an Italian aroma and flavor.
Black Pepper (¼ tsp)
To balance the sweetness of squash to give a subtle kick, you will need black pepper.
Nutmeg (A pinch)
Just a pinch of nutmeg will be enough to enhance the warmth of the squash.
Water (As needed)
There is no specific amount of water needed. Use it as much as you think is needed to adjust the consistency of the sauce.
How To Make Acorn Squash Spaghetti Sauce With 6 Simple Steps?
So now we are ready to make our Squash Marinara Sauce.
Step 1: Roast The Acorn Squash
First, preheat your oven to 400°F or 200°C. Then, cut the squash in half and scoop out the seeds. Take the baking tray and put the squash cut-side down. Roast the squash for 25 to 30 minutes or until it turns soft.
Step 2: Sauté Aromatics
Now, take a medium saucepan. Put olive oil there and place it over medium heat. Add chopped onions to the pan and let them cook for 5 minutes. Then add garlic and sauté for another 2 minutes.
Step 3: Add Tomato Paste and Spices
Next, add tomato paste, basil, oregano, black pepper, and nutmeg. Stir everything well and cook it for 1 to 2 minutes. This will let all the flavors release.
Step 4: Scoop and Blend
Scoop the flesh from the roasted acorn squash. Add it to the blender along with the sautéed mixture and low-sodium broth. Add some water if you need to adjust the thickness.
Step 5: Simmer the Sauce
Pour the blended sauce back into the pan. Let it simmer on medium heat for 10 to 15 minutes. Taste the sauce if any adjustments are needed on the seasoning.
Step 6: Cool and Store
Now let the sauce cool down. Once it cools, transfer it to a glass jar, and you can store it in the refrigerator.
Best Pairings For Acorn Squash Spaghetti Sauce
Apart from the creamy acorn squash spaghetti, the squash tomato pasta sauce will go amazingly with these dishes.
- Zucchini noodles
- Penne or Rigatoni
- Garlic bread
- Herb Focaccia
- Roasted mushrooms
- Sautéed spinach or kale
- Grilled chicken breast
- Lentil or chickpea patties
- Pan-seared tofu
- Butternut squash
- Turkey Sausages
Acorn Squash Spaghetti Sauce
Ingredients
- 1 Acorn Squash Medium-sized
- 2 Tbsp Olive Oil
- 3 Cloves Garlic Minced
- 1 Small Onion Finely chopped
- 1 Tbsp Tomato Paste
- 1 Cup Low-sodium Vegetable Broth
- 1 Tsp Dried Basil
- 1/2 Tsp Dried Oregano
- 1/4 Tsp Black Pepper
- A Pinch Nutmeg
- Water As needed
Instructions
- Preheat your oven to 400°F or 200°C. Place the halved acorn squash on the baking sheet and roast it for 25 to 30 minutes.
- Take a saucepan. Sauté onion in it for 5 minutes, then sauté garlic in it for 1 minute.
- Then add tomato paste, herbs, black pepper, and nutmeg to the pan. Stir everything well and let it cook for 1 to 2 minutes.
- Scoop the roasted squash into the blender. Also, put in the mixture from the pan and the low-sodium broth. Blend everything until it turns smooth.
- Pour the paste back into the pan and simmer it for 10 to 15 minutes. Make sure it's on a medium flame.
- Lastly, adjust seasonings if needed and let the sauce cool down.
Nutrition
Conclusion
The above recipe for acorn squash spaghetti sauce is delicious, simple, and, of course, customizable. If you want, you can add some more tomato paste to get the tangy flavor or some more black pepper to make it spicier.
Those who are dealing with high blood pressure can try this savory squash pasta sauce. It’s healthy and you won’t have to compromise on the taste while having it. Just make sure the broth you are using in this recipe is low in sodium.
Frequently Asked Questions
Can You Freeze Squash Pasta Sauce?
Yes, you can freeze your squash pasta sauce. But before that, let it cool completely and store it in an airtight glass jar. Then you can store it in the freezer for up to 2 months.
What is the Best Pasta for Acorn Squash Sauce?
With acorn squash sauce, you must try fettuccine, zucchini noodles, whole wheat spaghetti, penne, ravioli, and tortellini. They all can hold thick sauces well.
What Are Some Tips for Roasting Acorn Squash for Sauce?
Here are some tips that you must follow while roasting acorn squash for sauce:
- Cut the squash in half and scoop out the seeds from it before roasting
- Place it cut-side down on the baking sheet so that it cooks evenly.
- Roast the squash at 400°F or 200°C for 25 to 30 minutes. It must become fork-tender.
- Brush with a little olive oil for some extra flavor.
- Let the squash cool down before you scoop out the flesh.
