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Pasta - Roasted Delicata Squash Pasta with Greens All the goodness of the fall season in a pasta! Salt, Fat, Acid and Heat at its best. Mix together:
2 small delicata squash (about 10 -12 ounces each) Seeded, cut into 1/2 inch chunks. olive oil about 1 t salt medium onion 4 garlic cloves crushed about 1 t hot chile flakes or powder Roast at convection 425* about 20 minutes until nicely browned and soft. When squash is roasted sprinkle with: 1 T balsamic vinegar and salt to taste In very salted water boil: 1lb rigatoni pasta Place: 4 good handfuls washed baby greens, such as spinach, kale (be sure to take it off the stems and massage) or arugula into a colander. Drain the cooked pasta over to just wilt the greens. Return to the pot and stir in: 1 c heavy cream 1 c grated fresh Parmesan cheese Toss with roasted squash and serve.
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