Creamy Acorn Squash Pasta Recipe

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This creamy Acorn Squash Pasta recipe with bacon, mushrooms, and mascarpone is perfect for fall. Fresh pasta is tossed in a creamy acorn squash sauce then topped with bacon and Parmesan. It's a delicious meal that's packed with flavor!

A plate of acorn squash pasta with mushrooms and sprigs of rosemary.

I cannot tell you how many times I have made this recipe and we are not tired of it yet. This delicious Fall pasta is made with the most delicious creamy acorn squash sauce that is so easy to make.

I also love adding a little pancetta and mushrooms to compliment the light acorn squash flavor. This is a meal that I make for the family in the Fall but I also love entertaining with it because it is so delicious and beautiful.

If you love creamy pasta recipes, you will love this creamy Fall pasta!

Ingredients

All simple ingredients. Here is what you need, full recipe below:

Acorn squash: I use 2 for this recipe.
Pancetta: You. can use bacon if you prefer.
Mascarpone cheese: This really makes the creaminess in the sauce.
Pasta: I like to use rigatoni but penne or ziti work great too.
Garlic
Shallot
Parmesan
Olive oil
Kosher salt and pepper

Acorn squash pasta with mushrooms and bacon on a blue plate.

How to make creamy acorn squash pasta

Here are some step-by-step photos so you can see what the recipe looks like when you are making it:

A food processor filled with pureed acorn squash.

Roast the acorn squash: Simple roasting here. Just add the acorn squash to a sheetpan then drizzle with olive oil and add some Parmesan.
Puree: Once the acorn squash is roasted, scoop the flesh of the squash away from the skin then add it to a food processor and puree until smooth.

Mushrooms and onions in a pan on the stove.

A pan filled with a creamy acorn squash sauce on a stove.

Saute: Now saute the pancetta, mushrooms, shallot, and garlic.
Mix: Mix the pureed roasted acorn squash into the pan then add the mascarpone, and mix until smooth. The heat will help the mascarpone melt into the sauce. The sauce will be really thick at this point and that is ok. You will thin it later with pasta water.
Cook pasta: Cook the rigatoni until al dente and make sure to reserve about 1 cup of pasta water.
Thin sauce: Add the pasta water to the sauce and stir. This will thin out the sauce.
Assemble: Toss the cooked pasta into the creamy acorn squash sauce.

Recipe Faqs

What does acorn squash taste like?

Acorn squash tastes like a mild butternut squash. It is less sweet than a butternut squash and perfect for people who prefer less sweet Fall squash in their recipes.

Does acorn squash need to be peeled before baking it?

Acorn squash does not need to be peeled before baking it. You do want to slice it in half and remove the seeds in the center first. Then roast the squash with the skin on and remove the flesh of the squash after it cooks.

Variations and substitutions

If you do not have these exact ingredients, here are some good substitutions:

Use bacon instead of pancetta.
Substitute butternut squash for the acorn squash
Use delicata squash instead of acorn squash.
Omit the mushrooms: if you do not like them or don't have them on hand.

Storage Tips

This creamy acorn squash pasta is best served right away since the creamy sauce will thicken too much the longer it sits. If you do have leftovers, store it in a container with a lid in the fridge for up to 2 days.

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Print Recipe

5 from 4 votes

This creamy Acorn Squash Pasta is perfect for fall. Fresh pasta is tossed in a creamy acorn squash sauce then topped with bacon and Parmesan.

Prep Time15

Cook Time25

Total Time40

Servings: servings

Author: Melissa Oleary

Ingredients

1 lb Rigatoni
2 acorn squash cut into quarters
¾ cup mascarpone cheese
1 cup parmesan divided
8 ounces pancetta diced
8 ounces baby Bella mushrooms
2 cloves garlic minced
1 shallot diced
4 tablespoon olive oil divided
1 teaspoon kosher salt divided
pepper to taste

Instructions

Preheat the oven to 400 degrees.
Add acorn squash to a sheet pan.
2 acorn squash
Brush the squash with olive oil and sprinkle a little salt and parmesan on top.
4 tablespoon olive oil, 1 cup parmesan
Roast for about 15 minutes or until the flesh is soft.
Carefully scoop out the flash of the squash and add it to a food processor with 2 tablespoon of olive oil and blend until smooth.
Set aside.
Bring a large pot of water to a boil.
In a large saute pan add 2 tablespoon of olive oil and saute the pancetta until crispy.
8 ounces pancetta
Remove half of the pancetta and set aside(for topping the pasta.)
Now add the mushrooms, shallot and garlic and cook for a few minutes.
8 ounces baby Bella mushrooms, 1 shallot, 2 cloves garlic
Add the pureed squash and mascarpone and mix well until smooth then reduce heat to low. It will be thick.
¾ cup mascarpone cheese
Cook pasta until al dente.
1 lb Rigatoni
Reserve one cup of pasta water then drain.
Add pasta water to the sauce and mix well.
Add salt and pepper.
1 teaspoon kosher salt, pepper
Toss pasta in sauce.
Plate pasta with a sprinkle of parmesan and the pancetta on top and enjoy.

Nutrition

Ingredients

How to make creamy acorn squash pasta

Recipe Faqs

Variations and substitutions

Storage Tips

Other acorn squash recipes you might like

More Creamy Pasta Recipes