Vegan Acorn Squash Pasta

Vegan Acorn Squash Pasta made perfect. Featuring protein packed spaghetti, creamy acorn squash pasta sauce, and cheesy almond parmesan. It’s a combination of sweet and savory flavors in one bowl. This acorn squash pasta recipe is the perfect gourmet dish to create during the fall and winter months.

Ya’ll, I’m so excited to share this recipe! In all honesty, this was the first time that I had ever experimented with acorn squash and of course, I had to include it in a pasta recipe. The results were incredible + delicious, so I had to share.

This cozy pasta recipe is untraditional. It’s sweet from the squash, yet savory thanks to the heartiness of the pasta. The pasta sauce is truly the star of this recipe though. Roasted acorn squash, cozy spices, fresh sage, pure maple syrup, all get blended up with some non-dairy milk to transpire the creamiest pasta sauce ever. It’s so good!

Not only is it delicious, but it’s super simple to make. We start by roasting the veggies and while that’s baking, we’ll use our time wisely to cook the pasta and prepare the almond parmesan. By the time those boxes are checked, the veggies will be roasted. From there, we transfer the sheet pan ingredients to a high-speed blender, along with the remaining sauce ingredients, and blend until smooth + creamy. Pour over the pasta, give it a good mix, and serve with fresh almond parmesan, additional fresh sage, and roasted acorn seeds. 

It’s such a special recipe that I know you and your whole family will love during the colder months!

Why You’ll Love This Vegan Acorn Squash Pasta Recipe

• Full of Fall Flavor: Thanks to the creamy acorn pasta sauce, as well as the fall spices, each bite is packed with cozy flavor.
• Balanced Meal: With the protein & carbs from the protein pasta, the veggie component from the roasted veggies, as well as the healthy fats from the almond parmesan, this is a well-rounded meal that’s satisfying & nutritious.
• The Perfect Cozy Meal: You will fall in love with this vegan acorn squash recipe during the chilly seasons.

Ingredients

• Organic Pasta: I love using pasta that is made with 3 ingredients – organic chickpea flour, organic yellow lentil flour, organic red lentil flour! Plus, this spaghetti is packed with protein. My favorite brand is Chickapea!
• Organic Acorn Squash: The main star of the pasta sauce. Look for ones that are firm, with dark green coloring and minimal orange spots. If there’s a lot of orange coloring, that means it’s overly ripe.
• Organic Onion: A sneaky extra veggie to add into the acorn squash sauce! I used a medium yellow onion, but use what you have on hand!
• Organic Garlic: Make sure to use fresh garlic and not garlic powder. This ingredient is crucial to build flavor.
• Organic Spices: Ceylon cinnamon, nutmeg, sea salt, and black pepper, are the spices used to season this acorn squash pasta recipe. 
• Organic Pure Maple Syrup: Just a splash to make our sauce a tad bit sweeter.
• Organic Sage: If you’ve got it, use it! Otherwise, it’s completely okay to leave out.
• Organic Unsweetened Non-Dairy Milk: To blend up the acorn squash pasta sauce, we’ll be using organic unsweetened non-dairy milk. I love organic unsweetend almond milk! I also think organic unsweetened cashew milk would be a great substitution. Please don’t use vanilla or any “flavored” milk, as the taste will differ. Also, be sure to use trusted brands – I like MALK Organics or Three Trees.
• Organic Parmesan Cheese: We’ll be preparing + using homemade almond parmesan in place of traditional parmesan to top off this pasta dish.

How To Make

1. Roast the Vegetables. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Add the halved squash, flesh side down, to the baking sheet. Bake for 20 minutes. At 20 minutes, add the chopped onion, and garlic cloves. Bake for another 20 minutes.
2. Cook the Pasta. While veggies are roasting, cook the pasta. Bring a large pot of water to a boil. Add the spaghetti & stir to prevent sticking. Cook to al dente, according to package directions. Drain the pasta & set aside. 
3. Almond Parmesan. Add all ingredients to a food process. Process until completely broken up and a fine powder forms, about 30 seconds.
4. Blend the Sauce. When the vegetables are done roasting, carefully scoop out the flesh of the squash and transfer to a high-speed blender, along with the remaining sauce ingredients. Blend until smooth and creamy.
5. Assemble. Pour the acorn squash sauce over the pasta. Stir to combine, adding a splash of filtered water, if needed. The sauce should be very creamy.
6. Serve. Divide desired amount of pasta into serving bowls, top with additional fresh sage, almond parmesan, and roasted acorn squash seeds, if desired. Enjoy!

Tips for Making this Acorn Squash Pasta Perfectly

• Organic Pasta: Use what you’ve got! Truly any pasta shape will pair beautifully with the vegan acorn squash pasta sauce.
• Organic Protein Pasta: I love using pasta that is made with 3 ingredients – organic chickpea flour, organic yellow lentil flour, organic red lentil flour! Plus, this spaghetti is packed with protein. My favorite brand is Chickapea!
• Pasta Cooking Tip: Keep an eye on your pasta & be sure not to overcook it!
• Organic Acorn Squash: Look for ones that are firm, with dark green coloring and minimal orange spots. If there’s a lot of orange coloring, that means it’s overly ripe.
• Swap the Squash: Not a fan of acorn squash? No worries! Swap for butternut squash or honeynut instead.
• Organic Vegetables: Feel free to add in some veggies! I think stirring in some spinach or broccoli would be great too!

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the pasta cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer pasta to an air-tight glass container in the refrigerator for up to 4 days. 

Freezer Storage. For longer storage, you can store the acorn squash sauce (without the pasta) in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating and enjoying with fresh cooked pasta. 

Reheating. To reheat, simply transfer the pasta to a saucepan on the stovetop over medium heat, adding a little extra water or organic unsweetened non-dairy milk as needed until warm.

More Pasta Recipes You’ll Love

• Vegan Lentil Skillet Lasagna
• Vegan Baked Mac and Cheese
• Vegan Pumpkin Bolognese with Garlic Kale
• Vegan Butternut Squash Macaroni and Cheese
• Vegan Lentil Lasagna Soup

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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