Squash Alfredo Corkscrews
Prep time
Cook time
Total time
This mock alfredo is loaded with acorn squash.
Recipe type: entree
Cuisine: American
Serves: 4
  • 1 Acorn Squash
  • Olive oil, cinnamon, salt and pepper to season
  • 2 cups broccoli florets, chopped
  • ½ cup milk
  • 2 tablespoons sour cream
  • Parmesean cheese to taste
  • Cooked pasta (I used about 3 cups of spiralini, but you can use whatever. It’d be best on something the sauce can stick to like rigatoni or penne)
  1. Cut the squash into quarters, sprinkle it with some olive oil, a pinch of cinnamon, salt and pepper and bake it for about an hour, until tender.
  2. While baking, steam the broccoli
  3. Take two of the squash quarters (see step 6) and puree them in a food processor or blender with about ½ cup of milk, 2 tablespoons of sour cream and a handful of Parmesan cheese. I would add the milk last, because the amount you need really depends on how moist your squash is. I wanted a slightly thick sauce consistency.
  4. Toss the pasta and sauce together.
  5. Cut the remaining squash into cubes and carefully toss the cubes and broccoli florets in with the pasta.
  6. If you don’t like the consistency of squash, you can puree the entire squash and use it as a sauce. I thought the cubes made it more interesting.
  7. Top with Parmesan cheese if desired.
Nutrition Information
Serving size: ¾ cup Calories: 392 Total Fat: 13.6 g Total Carbohydrate: 31 g Sugar: 3.7 g Dietary Fiber: 16.3 g Protein: 31 g
Recipe by Recovering Vegan at https://recoveringvegan.com/squash-alfredo-corkscrews-not-healthy-but-delicious/