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

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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