Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish. Shred your own mozzarella from a block of cheese or check to make sure that pre-shredded cheese is gluten-free, as some anti-caking agents contain gluten.


"Autumn is a second spring when every leaf is a flower."
-Albert Camus

The refrigerator light goes on...

This is a warm, rich, and very filling meal just made for chilly Autumn days. You can use a butternut squash for this too but they are generally much larger and you would have to double the rest of the ingredients in the recipe (making four servings). I had originally thought about making this recipe using leeks but decided on the more economical white onions. Leeks would bring more sweetness to the dish as well as a lot more fiber.


There are so many different kinds of squash it's almost like having to take a high school biology test. I know them all because growing up I was one of those weird kids that actually liked squash.

The squash in this recipe is shaped like a big green acorn. As the squash ages the skin turns a mottled orange yellow color so choose those that are more green than yellow. It should be firm with no dark or gray spots and tapping it should result in a sound that is hollow not dull. This recipe is a variation of one that I had growing up my dad loved acorn squash cooked this way.

Yellow squash (what I called summer squash growing up) is one of my favorites. I love the soups made with it (see Spring Bisque) and the roasted parmesan squash but my favorite is simply sliced into rounds and steamed. Look for medium sized squash no more than about eight inches long. Larger ones are tougher and dry. The skin should be unblemished.

I love zucchini too. In fact, the vegetables I served on opening night in my restaurant were slices of yellow squash and zucchini steamed with a little bit of marjoram butter. I had one diner who came to the kitchen to ask how this was prepared. When I told him that the vegetables were simply steamed he wouldn't believe me and insisted that we had used white wine or some other secret ingredient. The rules for choosing zukes are the same as with yellow squash small to medium size and unblemished skin.

There are dozens of other types of squash (hopefully I can cover them in the next book) but one that I love is the pattypan or scallop squash. You may have seen these in the market. The yellow ones look like small flattened summer squash and the green ones like little zucchinis. They are great steamed and served as a side dish. Because they are small they are sweet and tender. Just a bit of herbed butter and you're good to go.




Acorn Squash Pasta Bake

Servings = 2 | Serving size =2 ounces pasta with sauce

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Makes great leftovers.

3 tsp olive oil (divided)
1 small acorn squash (about 12 ounces)
1 large white onion (sliced)
3 cups water
1/2 tsp dried rosemary
1/8 tsp salt
fresh ground black pepper (to taste)
1 ounce Parmigiano-Reggiano (grated)
4 quarts water
4 ounces whole wheat or gluten-free pasta noodles (shape of your choice)
4 ounces low moisture mozzarella cheese (shredded)

Acorn Squash Pasta Bake made with fettuccine
Preheat the oven to 325F.

Cut the acorn squash in half lengthwise. Scoop out the seeds and discard.

Place 1 teaspoon olive oil in a large skillet and swirl.

Place the squash in the pan cut side down and place the pan in the oven. Roast for 45 minutes. Remove and let cool.

Scoop the flesh out the squash and set aside. Dice the peel and set aside.

Place the remaining 2 teaspoons olive oil in a large skillet over medium heat.

Add the onions and cook, tossing frequently, for about 10 minutes. Adjust the heat so the onions don't brown.

Add the squash and the diced peel to the pan with the 3 cups water, rosemary and pepper.

Simmer over medium-low heat for about 20 minutes. Stir frequently.

While sauce is simmering place the water in a large pot over high heat.

When the water boils add the noodles and cook until al dente (about 20 minutes).

Drain the pasta and add to the sauce with the grated Parmigiano.

Preheat the oven to broil.

Toss the pasta well and place each serving in an oven proof bowl.

Top with the shredded mozzarella.

Place in the oven under the broiler for about 2 minutes until the cheese melts.


Nutrition Facts

Serving size = 2 ounces pasta with sauce

Servings = 2


Amount Per Serving

Calories 536 Calories from Fat 156
  % Daily Value
Total Fat 18g 28%
    Saturated Fat 7g 27%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 25mg 8%
Sodium 539mg 22%
Total Carbohydrates 78g 26%
    Dietary Fiber 11g 35%
    Sugars 7g
Protein 23g
Vitamin A 16% Vitamin C 48%
Calcium 53% Iron 20%
Vitamin K 5 mcg Potassium 1003 mg
Magnesium 166 mg