Acorn Squash Pasta Bowls

Now this is a proper pasta bowl. Not like those bready bowls filled with mushy pasta from the famous pizza chain- I should not judge, I have never had one but I still think they are over the top, don’t you? Too much starchy carbs. Ma was here a few weeks ago and was telling me about the best squash dish she had ever had. But there was one problem, the lady who made the dish would not give Ma the recipe, even after Ma had asked on a few occasions. I hate when people don’t share their recipes. Well Ma and I figured out how to make that squash dish on our own and it was delicious. With a few more tweaks, I made the dish even better, I think, by adding pasta and toasted hazelnuts.

Here is a tutorial the recipe will follow:


Lay the squash in a stable position on the counter top, it must not wobble. Make a cut at the top of the squash parallel to your counter top. I microwaved my squash about 5 minutes to soften it so that it could be cut. Scoop out the seeds.


Drizzle the insides with olive oil and sprinkle with Kosher salt and pepper. You will have to turn the squash in your hands to get all of the insides covered.


Roast the squash in a 400 degree oven for 35 minutes or until fork tender. In the last 20 minutes of roasting the squash, boil your fettuccine pasta until al dente and start your sauce. To a large skillet over med-low heat melt butter, add garlic and saute for one minute then add cream, nutmeg, salt and pepper, and 1 cup cheese. Stir until mixture is hot through and cheese is melted. Do not let this bubble at all or the sauce will “break.”


Add your drained pasta to the sauce and stir until the noodles are all covered in sauce. Using a large fork spin large amounts of pasta into “nests” and stuff down into each squash evenly.


See how nicely that is done. So nice and neat. Pour any remaining sauce over the pasta then top with the remaining 1/2 cup of cheese and return to the oven for 10 minutes or until cheese is melted and bubbly.


To Serve- Place the squash on a pretty platter. At the table, in front of your guests- because it is all about presentation- cut each squash in half evenly and plate, I used shallow bowls. Sprinkle with toasted hazelnuts and fresh parsley.

I found this to be a sophisticated and elegant dish that could be served as the pasta course at a fancy dinner party or family style with a huge salad and crusty bread. Personally, the best part was the toasted hazelnuts, they really made this dish pop.

Acorn Squash Pasta Bowls
2 acorn squash
1/2 pound fettuccine
2 T. butter
2 garlic cloves, minced
1 cup heavy cream
1/2 tsp. freshly grated nutmeg
1/4 tsp. Kosher salt
4 grinds black pepper
1 cup grated Gruyere cheese, plus 1/2 cup for later
3 T. toasted chopped hazelnuts
2 T. fresh parsley, minced

Lay the squash in a stable position on the counter top. Make a cut at the top of the squash parallel to your counter top. Scoop out seeds. Drizzle the insides with olive oil and sprinkle with Kosher salt and pepper. You will have to turn the squash in your hands to get all of the insides covered. Roast squash in a 400 degree oven for 35 minutes or until fork tender. In the last 20 minutes of roasting, boil your fettuccine pasta until al dente and start your sauce. To a large skillet over med-low heat melt butter, add garlic and saute for one minute then add cream, nutmeg, salt and pepper, and 1 cup cheese. Stir until mixture is hot through and cheese is melted. Do not let this bubble at all or the sauce will “break.” Add your drained pasta to the sauce and stir until the noodles are coated. Using a large fork spin large amounts of pasta into “nests” and stuff down into each squash evenly. Pour any remaining sauce over the pasta then top with the remaining 1/2 cup of cheese and return to the oven for 10 minutes or until cheese is melted and bubbly. To serve, cut each squash in half evenly and place on a pretty platter. Sprinkle with toasted hazelnuts and fresh parsley. Serves 4.


To toast hazelnuts, toss a handful of rough chopped hazelnuts in a dry and hot skillet. I do mine on med-high heat. Occasionally swirl the nuts in the pan and toast for about 5 minutes or until fragrant and golden. Do not turn your back on this, they can burn fast. I did not skin my hazelnuts, too much of a pain. Most of the skins came off during roasting anyway.


Email Recipe | Print Page

34 Comments

  1. avatar Baker's Cakes
    Posted 12/04/2009 at 9:24 AM | Permalink

    Yum!!! This looks so good!!! Thanks for sharing! I will be making this soon!

  2. avatar Kelly
    Posted 12/04/2009 at 9:41 AM | Permalink

    WOW those look amazing. This would be so impressive at a dinner party. Hm… we're having another couple over for dinner tomorrow night…

  3. avatar Alexa
    Posted 12/04/2009 at 10:04 AM | Permalink

    How creative! I love this idea. I am glad you're sharing your recipes.:-) Your blog is looking really good Robin Sue.
    Warmest wishes,
    Alexa

  4. avatar Dan
    Posted 12/04/2009 at 10:13 AM | Permalink

    I never would have thought to use acorn squash as a bowl. Awesome idea!

  5. avatar pigpigscorner
    Posted 12/04/2009 at 11:38 AM | Permalink

    This looks amazing! With the creamy pasta and the cheesy topping…yum!

  6. avatar That Girl
    Posted 12/04/2009 at 11:52 AM | Permalink

    this looks awesome. And so much healthier than the typical "bread bowl"

  7. avatar robklause
    Posted 12/04/2009 at 12:45 PM | Permalink

    Add pancceta/bacon and look out!

  8. avatar Fallon
    Posted 12/04/2009 at 12:51 PM | Permalink

    I love stuffing squash but with creamy pasta?? Yum!

    I also don't understand why some people wouldn't want to share. I can see if it was like a "family" recipe and been handed down for generations… but squash stuffed with pasta? That is way to new age!

  9. avatar biz319
    Posted 12/04/2009 at 1:00 PM | Permalink

    Wow, how fancy is that??!! Love the idea of the toasted nuts.

    Happy Friday!!

  10. avatar Grace
    Posted 12/04/2009 at 1:48 PM | Permalink

    yeah, those bread pasta bowls are ridiculous. this is much, much better. i've stuffed squash with many things, but never pasta. suffice to say, it will be done, and soon. and lots of cheese will be involved.

  11. avatar petitechef
    Posted 12/04/2009 at 2:20 PM | Permalink

    I'm in love with this idea!! Printing the recipe as we speak…
    THANK YOU! :)
    awesome site and pics!!

  12. avatar Sophie
    Posted 12/04/2009 at 6:02 PM | Permalink

    What a lovely & tasty superb idea!!

    Waw!!!! MMMMMMMMMMMM,….so seasonal & apart too!

  13. avatar Karen
    Posted 12/04/2009 at 7:15 PM | Permalink

    Such a unique dish! I would love this, although I'd have to add meat for my gardener ;)

  14. avatar Mimi
    Posted 12/04/2009 at 7:18 PM | Permalink

    How delicious. Shame on the recipe horder. So glad that you and your mom were able to come up with this recipe and share it with us.
    Mimi

  15. avatar Joan Nova
    Posted 12/04/2009 at 8:14 PM | Permalink

    Another winner, Robin. I, too, think the hazelnuts (or any nuts) compliment the squash perfectly.

  16. avatar the domestic mama
    Posted 12/05/2009 at 7:13 AM | Permalink

    Yay! It looks fab! Loce your photos, too!

  17. avatar Sheila
    Posted 12/05/2009 at 10:07 AM | Permalink

    My word! Those look so delicious and rich. Since I have been counting calories, I think I could have about one bite. But that bite would be heavenly:)

  18. avatar Jenn@slim-shoppin
    Posted 12/05/2009 at 11:44 AM | Permalink

    I always gag when I see those gross pasta bowls on a Domino's commercial! Ewwww!!

    They are probably about 2,000 calories too!

    I love the version you came up with, its too bad your Mom's friend wouldn't give up the recipe either!

    Great instructions on cooking a squash too!

  19. avatar Sara
    Posted 12/05/2009 at 3:14 PM | Permalink

    What a great idea! This seems like such a fun and tasty way to serve pasta. :) (And a lot healthier than a bread bowl!!)

  20. avatar noble pig
    Posted 12/06/2009 at 12:40 AM | Permalink

    Those are so adorable!! I mean really cute.

  21. avatar Karen
    Posted 12/06/2009 at 2:51 AM | Permalink

    This is a fantastic idea for acorn squash. Thanks for posting!

  22. avatar Lisa
    Posted 12/06/2009 at 5:08 PM | Permalink

    These look delicious!

  23. avatar Jeff
    Posted 12/06/2009 at 5:26 PM | Permalink

    Digging this idea! I am finally in a squash mood and I think all I needed was leaves to fall and the weather to drop to freezing cold.

  24. avatar oneordinaryday
    Posted 12/06/2009 at 8:38 PM | Permalink

    Wow. This looks so good! Definitely better than a bread bowl. I hate the mushiness of those. Great idea, Robin Sue!

  25. avatar Penny
    Posted 12/07/2009 at 2:40 PM | Permalink

    Acorn squash are oh so good and I love the idea of your stuffing. You always have such great ideas.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <blockquote cite=""> <cite> <code> <em> <strike> <strong>

  • Find Us on Facebook

  • Follow on Pinterest

    Follow Big Red Kitchen on Pinterest
  • Get the BigRedKitchen Newsletter