Post in partnership with Pete and Gerry’s Organic Eggs
When the temperature drops below 90 degrees here in the valley, I call that the start of fall. This creamy delicata squash pasta is my kick-off to the season (just don’t be surprised if more tomato recipes still show up because I’ll be happily eating them for another month or so).
I will forever love the ease of using delicata squash in meals. The thin skin on this squash means there’s no peeling involved and it roasts in less than 30 minutes. The subtle earthy flavor is great for pairing with spices and helps cut through the rich goat cheese in this pasta dish.
If you can’t find delicata squash, use cubed butternut or sweet potatoes. I find those squash to be a bit sweeter, so try adding a pinch of heat to the mix or drop the maple syrup from the hazelnuts.
I like making sure we have a bit of protein with each meal and I’m happy to team up with Pete and Gerry’s for this recipe. I love working with Pete and Gerry’s Organic Eggs because I know they partner with a group of family farmers who are vital to their communities. The eggs are always fresh, and I know I’m buying a quality, Certified Humane Free Range and organic product. Eggs are such a staple in our house and are always on our shopping lists.
This recipe is truly the perfect blend of late summer and early fall flavors. In September, we start to see more squash but luckily my basil still lives on. If that’s not that case for you, cooler weather herbs also work well here. Try dill in place of the basil.
The maple hazelnuts, self admittedly, are a bit extra. I love the slight sweetness the maple syrup brings to the nuts and the overall dish. However, if you don’t feel like taking this extra step, regular toasted nuts are great as well. You can also swap out the hazelnuts for toasted pecans or walnuts.Print
1 delicata squash (g)
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon sea salt
¼ cup chopped hazelnuts (g)
1 teaspoon maple syrup
⅛ teaspoon sea salt
¼ cup julienned basil
4 ounces pasta
2 ounces goat cheese, room temperature
2 tablespoons milk
1 small clove of garlic, minced
½ teaspoon lemon zest
- Heat your oven to 425˚F. Give the squash a good scrub then cut in half lengthwise. Trim the ends then cut each half into ¼” thick slices. Place on a baking sheet and toss with the olive oil, smoked paprika, and salt. Roast until starting to brown, about 25 minutes.
- While the squash is roasting, heat a small skillet over medium. Add the hazelnuts and toast until starting to brown. Remove from heat and stir in the maple syrup and salt. Toss to coat and transfer to a plate to cool. Wipe out the skillet, return to heat, and fry the eggs.
- Next, cook the pasta according to the package directions and make the sauce. To make the sauce, combine the goat cheese, milk, salt, garlic, and zest in a bowl. Stir/whip together until well combined.
- When the squash is done, remove from the oven and add the hazelnuts/basil to the sheet tray and toss the squash with the nuts/basil.
- Drain the pasta, saving a bit of pasta water, and return the pasta to the pot. Add in the goat cheese mixture and stir to combine. Add in a splash of pasta water if needed to coat the noodles. Divide into bowls and top each bowl with an egg and the delicata squash.