Description
Indulge in the cozy flavors of Roasted Delicata Squash Pasta, featuring sweet roasted squash and al dente pasta for a delightful autumn meal.
Ingredients
Scale
- 1 medium delicata squash
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- 6 fresh sage leaves
- 8 oz pasta (penne or farfalle)
- 1/2 cup grated Parmesan cheese (or vegan alternative)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the delicata squash in half lengthwise and scoop out the seeds. Cut it into half-moon shapes about an inch thick.
- In a bowl, toss squash pieces with olive oil, minced garlic, salt, and pepper. Spread evenly on the baking sheet.
- Roast in the oven for about 25-30 minutes until golden brown and tender.
- While the squash is roasting, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large bowl, combine roasted squash, cooked pasta, fresh sage leaves, and grated Parmesan cheese. If too dry, add reserved pasta water gradually until creamy.
- Serve hot with an extra drizzle of olive oil or additional cheese if desired.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: For gluten-free options, swap regular pasta for gluten-free varieties. Customize by adding additional vegetables or herbs as desired.