Happy Monday Friends! This recipe was inspired by Misfits Market's post last week on Instagram. They featured a creamy squash carbonara pasta which looked absolutely delicious. I didn't have some of their ingredients on hand so I went off on my own tangent and I'm loving the results. Now I have one more use for acorn squash!
I called this dish "Halloween Pasta" because the sauce is orange thinking my kids would be into it given we are so close to Halloween. Nahia did have a few bites of it but Lucas would not even get close.
Here are the details you need to make this dish at home:
Ingredients
1 acorn squash
3 red peppers
coconut milk
1/2 onion
salt and pepper
2 garlic cloves
olive oil
Preheat the oven to 425F and line one oven tray with parchment paper. Cut the acorn squash in half and remove the seeds. Wash and place on the oven tray. Cut the tops of the peppers off, wash and remove the seeds. With the stem-end facing up, cut the peppers into four or five slices. Place them on the tray facing down. Season the peppers and squash to taste and drizzle with olive oil. Roast in the oven for about 45 minutes or until tender. Allow cooling. Peel and dice the acorn squash.
Dice the garlic and the onion. Sautee the garlic in a little bit of olive oil until fragrant. Add the onion and saute until translucent. Add the diced acorn squash and the roasted peppers. Add about 1/2 cup of coconut milk and about 1/4 cup of water. Simmer on low for about 7 minutes, cool, and blend.
Meanwhile, cook the pasta in boiling water until it is al dente. I had some gluten-free fusilli on hand so I used that. Drain the pasta and blend with the sauce- enjoy!
This dish is a little more involved but it is so worth it! I love how creamy the sauce turned out.
Enjoy this yummy Halloween Pasta (gluten-free). Take a photo and share it on Instagram using #peoniesandalatte.
Thanks for reading this post!
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