Acorn squash prosciutto pasta sauce with three cheese tortellini! ?
Acorn squash pasta sauce:
Preheat oven to 400.
Cut acorn squash in half.
Place the acorn squash on a baking sheet, cut side facing up.
Spray the acorn squash with nonstick spray or drizzle with oil.
Top with salt & pepper.
Bake for 20 min.
Remove baking sheet from oven.
Add half of an onion with nonstick spray, salt, & black pepper.
Bake for 20 more min.
Remove the baking tray from the oven.
Remove seeds from squash.
Remove the skin of the squash & discard it. Careful not to burn yourself.
Place the squash, onion, & 1 cup of oat milk in the blender & blend.
Melt 1-2 tbsp butter in a large pan over medium heat.
Add the squash & milk mixture to the pan.
Add a splash of apple cider vinegar.
Add cayenne powder, garlic powder, dried parsley, salt, & black pepper to taste.
Grate some fresh parmesan & mix.
Chop prosciutto & add it to the sauce.
Serve over a bed of three cheese tortellini.
Top with fresh parmesan, red pepper flakes, & fresh parsley.
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