Roasted Delicata Squash Pasta
Roasted Delicata Squash Pasta is the ultimate autumn comfort dish. This creamy pasta features sweet, nutty delicata squash and is finished with a sprinkle of freshly grated Parmesan and a drizzle of olive oil. Perfect for cozy weeknight dinners or festive gatherings, this recipe is warm, inviting, and easily customizable to meet various dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Autumn Comfort
Ingredients
Scale
- 1 medium Delicata squash (about 1 pound)
- 8 ounces pasta (penne or farfalle recommended)
- 2 tablespoons extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon fresh sage or thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the delicata squash in half lengthwise, scoop out the seeds, and cut into half-moon shapes.
- Toss the squash with olive oil, garlic, sage or thyme, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes until golden brown and tender.
- Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large bowl, combine roasted squash with cooked pasta. Gradually add reserved pasta water for creaminess.
- Plate and top with Parmesan cheese. Serve warm.
Nutrition
- Serving Size: 1 cup (approximately 213g)
- Calories: 350
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg
Keywords: For a vegan option, replace Parmesan with nutritional yeast. Add sautéed greens or toasted nuts for added nutrition and texture. Store leftovers in an airtight container; they’ll keep well for up to three days.