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.


"Take the obvious, add a cupful of brains, a generous pinch of imagination, a bucketful of courage and daring, stir well and bring to a boil."
-Barnard Baruch, Economist

The refrigerator light goes on...

Acorn squash means Fall to me. This is a great savory dish that's warm and comforting for those cool fall evenings. Note that it uses only half of the acorn squash, leaving the other half for recipes or a fine lunch.


Penne with Roasted Acorn Squash

Servings: 2 | Serving size: 2 ounces pasta with veggies

Cooking Time: 60 Minutes

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

This recipe does not make very good leftovers.

spray oil
1 acorn squash (halved and seeded)
3 quarts water
4 ounces whole wheat or gluten free penne pasta
2 tsp olive oil
2 ribs celery (sliced crosswise)
1 large shallot (peeled and sliced thinly)
2 Tbsp pinenuts
1/8 tsp salt
fresh ground black pepper (to taste)
1/4 cup white wine
1 ounce arugula
3 ounces smoked gouda cheese (shredded)

Preheat oven to 325°F. Spray a large skillet lightly with oil. Place the acorn squash halves in the skillet, cut side down. Place the pan in the oven and roast for 30 minutes. Remove and let cool in pan.

When the squash is cool cut 1/2 of it into large 3/4 inch cubes. (Put the other half in the fridge for another use.)

Place the water in a large sauce pan over high heat. When the water is boiling, add the penne pasta.

While the pasta is cooking, place a large non-stick skillet over medium heat. Add the celery, shallots and pinenuts. Cook, stirring frequently, for about 10 minutes. Adjust the heat so that none of the ingredients brown, but cook gently.

When the pasta is done, drain, but reserve 1 cup of the cooking water. Add the drained pasta to the skillet with the shallots and celery. Add the white wine, salt and pepper and toss well.

Increase the heat to medium-high. Cook, tossing frequently, for about 3 minutes. Add the pasta water 1/4 cup at a time to help create a sauce. (You may only need about 1/2 cup.)

Add the cubed squash and arugula. Cook for one minute. Add the smoked gouda and cook for about a minute until the cheese is melted. Serve.

Nutrition Facts

Serving size: 2 ounces pasta with veggies

Servings: 2

Amount Per Serving

Calories 538 Calories from Fat 198
% Daily Value
Total Fat 23g 35%
    Saturated Fat 9g 43%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 48mg 16%
Sodium 538mg 22%
Total Carbohydrates 63g 21%
    Dietary Fiber 7g 30%
    Sugars 3g
Protein 22g
Vitamin A 30% Vitamin C 29%
Calcium 40% Iron 23%
Vitamin K 35 mcg Potassium 866 mg
Magnesium 168 mg