Description
Indulge in this vibrant Roasted Delicata Squash Pasta, where sweet, caramelized squash meets al dente pasta for a comforting and flavorful dish.
Ingredients
Scale
- 1 medium delicata squash (about 1 pound)
- 8 ounces farfalle or penne pasta
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 6 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- 1. Preheat Your Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Prepare the Squash: Cut the delicata squash in half lengthwise, scoop out seeds, and slice into half-moons about half an inch thick.
- 3. Season and Roast: In a large bowl, toss the squash with olive oil, salt, pepper, and minced garlic. Spread evenly on the prepared baking sheet and roast for 25-30 minutes until tender and slightly browned.
- 4. Cook the Pasta: While the squash roasts, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- 5. Combine Ingredients: In a large skillet over medium heat, add olive oil along with any leftover minced garlic and chopped sage leaves. Sauté for one minute until fragrant. Add roasted squash and cooked pasta, then mix in reserved pasta water to create a silky sauce.
- 6. Serve and Enjoy: Transfer to plates or bowls and top with grated Parmesan cheese. Serve warm.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480
- Sugar: 2g
- Sodium: 290mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg
Keywords: - Feel free to add spinach or kale for added nutrition. - For a crunchier texture, toss in some toasted nuts. - Ensure even cutting of the squash for uniform roasting.