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.
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.
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.Print
1 medium delicata squash
2 1/2 teaspoons olive oil, divided
¼ teaspoon sea salt
½ cup sliced scallions (See note)
4 ounces small-shaped pasta
3 tablespoons melted butter or olive oil
3/4 cup grated parmesan, plus extra for topping
Zest from half a lemon
2 to 3 handfuls of arugula
¼ cup toasted and crushed walnuts
Chili flakes for topping (see note)
- Heat oven to 425˚F. Cut the squash in half, lengthwise, and remove the seeds. Once the seeds are removed, slice each half into ¼” thick pieces—place on a sheet tray along with two teaspoons olive oil and salt. Toss to coat and combine then place in the oven.
- In a small bowl, combine the scallions with the remaining ½ teaspoon of olive oil. Roast the squash for 15 minutes then sprinkle the scallions on top. Return to the tray oven and roast for another 10 to 15 minutes, until squash is starting to brown and is tender.
- While the squash is roasting, cook the pasta until 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 melt the cheese.
- Once the squash is done, combine the pasta with the arugula, squash, and walnuts. Add more arugula if desired- this dish is meant to be more salad feeling, less pasta. Top with chili flakes and more parmesan if desired.
Scallions: You could skip the step of adding in the scallions and simply toss them in at the beginning of roasting. If you do this, your scallions will be on the crispier side (which some people like!) Feel free to choose.
Chili flakes: for the photos, I used a chili crunch instead.
Keywords: squash pasta