I was the type of kid who put chips on her sandwich (and by kid, I mean fully functioning adult). It’s a texture thing. I like the crunch paired with the softness of the sandwich. This delicata squash pasta is similar in that it’s not really pasta but a salad with pasta in it. The chewy texture from the pasta makes it feel a bit unexpected and delightful.

The Vegetable

I’m sneaking in one last delicata squash recipe before the end of the season, but really, this recipe would work well with a myriad of produce. Roasted sweet potatoes, asparagus, sweet corn, zucchini- it’s a multi-seasonal approach!

You could also add in onions, garlic, or flavorings to the roasted vegetables. Try a bit of spice with help from harissa or use smoked paprika for a bit of flavor boost without the heat.

Making it Vegan

This pasta is not saucy. I’m going to repeat that because inevitably someone will say ‘one star, no sauce.’ It’s not saucy. As I mentioned in the opening, it’s less pasta, more salad. And so, the goal 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.). For use in place of the parmesan, try adding a bit of light miso or use a homemade vegan parmesan option. You might need to add a little extra butter/oil to make up for the missing melty cheese.

Swap out the Pasta

I realize this might not be everyone’s kind of recipe. There are, however, grains that can mimic a chewy texture of pasta. Use sorghum (for a gluten-free option) or farro/spelt. All have a slightly chewy texture when cooked and work well in a salad.

Greens

Finally, instead of the arugula, use spinach or kale. I like shredded kale in this capacity because it can hold up to the heat of the pasta. I like to shred the kale thin. You could also massage the kale with a bit of salt/lemon juice to soften it a bit as well.