Fall means squash, and I’m tired of cooking and eating the same things. So, tonight I tried something new and it was delicious. I forgot to take a picture of the finished product, but here is the recipe.
Penne Pasta with Roasted Acorn Squash Sauce
1 medium/large acorn squash
1 small head garlic
2 T olive oil
1/4 cup veg. broth
1/4 cup soy milk
1 lb penne pasta
Preheat oven to 350* While oven is heating, half the squash and scoop out seeds. Place the squash halves with the inside down on a baking dish. Wrap the garlic head in foil and place it on the baking dish next to the squash. Allow to roast in the oven for about 35 minutes, or until the squash is fork tender.
Remove the squash and leave the garlic in the oven. Allow squash to sit while you start cooking your penne pasta. Cook pasta al dente.
Turn squash over and use a small spoon to scoop all the squash out of the skins into a large bowl. Remove the garlic from the oven and peel (or just squeeze out the roasted garlic) and add to the bowl. Add olive oil, vegetable broth, and soy milk and stir, mashing the garlic and squash until it creates a sauce that still has some texture.
Add penne and mix. Season with salt and pepper to taste. Enjoy!
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