I used to be the kind of child who put chips on her sandwich (and by child, I imply totally functioning grownup). It’s a texture factor. I just like the crunch paired with the softness of the sandwich. This delicata squash pasta is analogous in that it’s not likely pasta however a salad with pasta in it. The chewy texture from the pasta makes it really feel a bit surprising and pleasant.
I’m sneaking in a single final delicata squash recipe earlier than the tip of the season, however actually, this recipe would work nicely with a myriad of produce. Roasted candy potatoes, asparagus, candy corn, zucchini- it’s a multi-seasonal method!
You could possibly additionally add in onions, garlic, or flavorings to the roasted greens. Strive a little bit of spice with assist from harissa or use smoked paprika for a little bit of taste enhance with out the warmth.
Making it Vegan
This pasta shouldn’t be saucy. I’m going to repeat that as a result of inevitably somebody will say ‘one star, no sauce.’ It’s not saucy. As I discussed within the opening, it’s much less pasta, extra salad. And so, the purpose of the butter/parmesan is to coat the pasta.
To make this vegan, swap out the butter and use olive oil (or use a vegan butter like Miyokos.). To be used rather than the parmesan, attempt including a bit of sunshine miso or use a do-it-yourself vegan parmesan choice. You would possibly want so as to add somewhat further butter/oil to make up for the lacking melty cheese.
Swap out the Pasta
I understand this won’t be everybody’s form of recipe. There are, nevertheless, grains that may mimic a chewy texture of pasta. Use sorghum (for a gluten-free choice) or farro/spelt. All have a barely chewy texture when cooked and work nicely in a salad.
Lastly, as a substitute of the arugula, use spinach or kale. I like shredded kale on this capability as a result of it may well maintain as much as the warmth of the pasta. I wish to shred the kale skinny. You could possibly additionally therapeutic massage the kale with a little bit of salt/lemon juice to melt it a bit as nicely.
1 medium delicata squash
2 half teaspoons olive oil, divided
¼ teaspoon sea salt
½ cup sliced scallions (See word)
Every little thing Else
four ounces small-shaped pasta
three tablespoons melted butter or olive oil
three/four cup grated parmesan, plus further for topping
Zest from half a lemon
2 to three handfuls of arugula
¼ cup toasted and crushed walnuts
Chili flakes for topping (see word)
- Warmth oven to 425˚F. Lower the squash in half, lengthwise, and take away the seeds. As soon as the seeds are eliminated, slice every half into ¼” thick items—place on a sheet tray together with two teaspoons olive oil and salt. Toss to coat and mix then place within the oven.
- In a small bowl, mix the scallions with the remaining ½ teaspoon of olive oil. Roast the squash for 15 minutes then sprinkle the scallions on prime. Return to the tray oven and roast for one more 10 to 15 minutes, till squash is beginning to brown and is tender.
- Whereas the squash is roasting, cook dinner the pasta till tender in a pot of salted water. Drain and return the pasta to the pot. Add the melted butter, parmesan, and lemon zest. Stir to coat and soften the cheese.
- As soon as the squash is finished, mix the pasta with the arugula, squash, and walnuts. Add extra arugula if desired- this dish is supposed to be extra salad feeling, much less pasta. Prime with chili flakes and extra parmesan if desired.
Scallions: You could possibly skip the step of including within the scallions and easily toss them in originally of roasting. Should you do that, your scallions shall be on the crispier aspect (which some individuals like!) Be at liberty to decide on.
Chili flakes: for the pictures, I used a chili crunch as a substitute.