Delicata Squash Pasta
Roasted delicata squash is tossed with bucatini pasta in a buttery sage-parmesan sauce and topped with Parmigiano Reggiano and creamy ricotta cheese.
Servings: 4
Ingredients
- 2 medium delicata squash seeds removed, sliced into 1/4" thick half moons
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound bucatini or spaghetti, linguine, fettuccine, etc
- 2 shallots diced
- 4 tablespoons butter
- 3 tablespoon sage chopped
- 3/4 cup Parmigiano Reggiano grated
- 2 cups ricotta divided, for plating
- 2 cups pasta water reserved, will most likely not need all of it
- salt and pepper to taste
Instructions
- Preheat oven to 425f and set rack to middle level. Clean exterior of delicata squash, slice in half, remove seeds, and cut into half-moons. Toss pieces in a bowl with 1/4 cup olive oil, 1 teaspoon kosher salt, and a 1/4 teaspoon of black pepper. Roast squash for 25 minutes or until fork tender.
- Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt) to a boil. When squash is within 10 minutes of finished cooking, add your pasta and boil to al dente.
- While pasta is cooking, heat a large pan to medium-low heat with 4 tablespoons of butter and saute the shallots until soft (about 5-6 minutes).
- Add in the sage and a cup of pasta water. Once the pasta is al dente, add it to the pan and cook for 30-60 seconds and toss to coat.
- Remove pan from the heat and add in the parmesan cheese. Toss to coat and if dry add more of the reserved pasta water.
- Add in the roasted delicata squash pieces and toss once more. Taste test and season with salt and pepper.
- Serve divided into 4 plates and place a half cup of ricotta on top of each. Serve with more grated parmesan on the side. Enjoy!
Notes
- If the cheese clumps when tossing, add a bit of cold water to the pan and continue to toss or move fast with tongs. The cheese will become smooth again.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave.
Nutrition
Calories: 843kcal | Carbohydrates: 89.5g | Protein: 34.4g | Fat: 40.5g | Saturated Fat: 18.1g | Cholesterol: 164mg | Sodium: 1017mg | Potassium: 978mg | Fiber: 3.5g | Sugar: 4.2g | Calcium: 598mg | Iron: 6mg
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