This recipe was originally published in the 2023 Local Food Guide.
Fall Rasta Pasta Recipe with Acorn Squash
Ingredients:
- 1 acorn squash, cubed, OR 2 medium delicata squash
- 1 lb penne pasta
- 1 Tbsp olive oil
- 2 Tbsp butter, unsalted
- ½ green pepper
- ½ red pepper
- 3 cloves garlic, minced
- 5 oz baby spinach
- 2 Tbsp fresh thyme
- ¼ cup vegetable stock
- 5 green onions, sliced
- 1 cup heavy cream
- 1 cup grated Parmesan
Jerk Seasoning:
- 1 Tbsp Allspice
- 1 tsp ground cinnamon
- 1 tsp dried thyme
- ½ tsp dried ginger
- 2 Tbsp garlic powder
- 2 tsp salt
- 1 ½ tsp cayenne
- 1 tsp paprika
Combine all ingredients to make the seasoning blend.
Preheat oven to 425 degrees.
Acorn and delicata squash have thin flavorful skin, which means it doesn’t have to be peeled.
Trim both ends of each squash. Stand one squash up on the larger cut side and, using a chef’s knife, slice it lengthwise, down through the center of the squash, creating two even halves. Use a soup spoon to scrape out and discard seeds and any fibrous flesh. Cut each squash half crosswise into 1-inch-thick slices.
Place squash in a large metal bowl. Add olive oil, and 2 tablespoons of jerk seasoning. Toss to evenly distribute the seasoning onto the squash slices.
Transfer squash to a sheet tray, and roast until the squash slices are golden brown on the bottom, about 12 minutes. Using a pair of tongs, flip the squash and place back in the oven for another 12–20 minutes or until tender.
Prepare the pasta: set a pot of well-salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Drain and set aside.
Add 2 tablespoons butter to a heavy pot set over medium, and sauté bell peppers with 1/2 of the green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it’s fragrant, about another minute.
Season the peppers with 2-3 tablespoons of the jerk seasoning. Add thyme, heavy cream, spinach and stock. Bring to a simmer then add in Parmesan. Once Parmesan has been incorporated, add pasta and squash.
Garnish dish with remaining green onion.
This recipe was provided by Jermond Booze of Taste the Diaspora in Detroit.