roasted delicata pasta with greens
This delicious and vegetarian Fall dish is made in 30 minutes! Enjoy a pasta dish with roasted delicata squash, caramelized onion, and chili in a creamy parmesan sauce with wilted local greens.
1 small delicata squash about 10-12 ounces
2 tablespoons (30 ml) extra virgin olive oil
½ teaspoon kosher salt
2 shallots or 1 small red onion, peeled, halved, and sliced lengthwise
1 garlic clove crushed
1 dried chile de Arbol, crumbled, or 1 teaspoon crushed red chili flakes
1 teaspoon balsamic vinegar
½ pound (225 g) rigatoni or mezze rigatoni
¼ cup (60 ml) heavy cream
¼ cup (25 g) grated fresh Parmesan cheese
2 good handfuls washed baby greens, such as spinach, kale, or arugula
Step 1: Heat oven to 425 degrees.
Step 2: Trim the stem and root end off the squash and slice it in half lengthwise. Slice each half in half again. Scrape a spoon along down the length of the pieces to remove the seeds and cut into ½-inch wide chunks. Put the squash in a large mixing bowl.
Step 3: Add olive oil, salt, shallots, garlic, and chili to the squash and toss together. Transfer to a rimmed baking sheet in a single layer and roast 20-25 minutes. The squash should be tender and nicely brown. Drizzle the balsamic over the squash as soon as it comes out of the oven and stir around gently with a spatula.
Step 4: While the squash is roasting, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Before draining the pasta, add the greens to the colander. The brief contact with the boiling pasta water will wilt the greens.
Step 5: Transfer the pasta and greens back to the cooking pot and stir in the cream and Parmesan.
Step 6: Add the squash to the pasta and toss together. Serve hot with additional cheese and chili to your taste.
The recipe and image are courtesy of Family Style Food.