Acorn Squash Pasta

1 Acorn Squash

3/4 Cup Grated Parmesan Cheese

1/3 Cup Whole Milk

1/2 Can Cream of Chicken Soup

1 Large Garlic Clove

1 Medium Onion

2 1/2 Cups Sliced Mushrooms

3 Cups Arugula

2+ Tablespoons butter

Salt & Pepper (Or Goya Adobo with Pepper)

Nutmeg

Red Chili Flakes

Wash acorn squash and slice in half, scoop out the seeds, rub the inside with vegetable oil and season with S&P or Goya.

Roast cut side down for 55 minutes in a 400 degree oven. Allow to cool and peel the skin right off. Place the innards into a large bowl and mash until smooth.

Slice the medium onion into half moon slivers for sautéing with butter until well softened and translucent.

Add more butter and mushrooms to the onions, continue to cook until mushrooms are no longer raw in the middle.

Add the garlic and arugula to the mix and cook until fragrant.

Warm your soup and milk over medium heat in a new pot until very warm, add your cheese, stir to melt.

Add all of your mash and veggies to the cheese soup sauce, mix, add seasonings to your taste, and allow to cook together for a few minutes.

This sauce sticks well to all types of pasta and has a very smooth creamy texture, other veggies can be added or subbed as well as fresh herbs of your choosing. It's very easy, rich in flavor, and delicious. It makes around 4 cups of pasta sauce depending on your size of squash but can easily be doubled if you like things saucier. Enjoy!

bon appetit