We have several squash recipes, and non-squash Fall recipes we think you'll love. If you love squash, you've come to the right place. If you're serving the pasta as an appetizer, or first course, we recommend following it with chicken marsala, dry brined turkey breast, or pan-seared pork chops with apples and cinnamon, and any of the greens mentioned above. Honey balsamic Brussels sprouts would also be perfect.
If you're serving this as the main course, we recommend serving this with some type of green, such as sauteed baby spinach with garlic, a green salad, or even roasted broccolini with breadcrumbs and toasted pignoli. Serve each plate with a large dollop of ricotta cheese and with more parmesan cheese on the side. Add the roasted delicata squash to the pasta, mix together and taste test.Note: If the cheese clumps just add a couple ounces of cold water to the pan and toss once more and the cheese will become smooth again. If needed, add a bit more pasta water to loosen things up. Mix it well with tongs or if you feel comfortable toss to coat and emulsify the sauce.Next, turn off and remove the pan from the heat then add in the grated Parmigiano Reggiano cheese. Add the al dente pasta to the pan and toss for 30-60 seconds.Add the sage to the pan and add 1 cup of pasta water.In a large pan sautee the shallots in 4 tablespoons of butter over medium-low heat until soft and translucent (about 5-7 minutes).
Set the roasted delicata squash aside once fork tender.Linguine, spaghetti, and fettuccine would all be great substitutes. Begin boiling the bucatini after the squash has been roasting for about 15 minutes. Dice 2 shallots, grate ¾ cups Parmigiano Reggiano and chop 3 tablespoons of sage.Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt) to a boil. Spread the pieces out onto a parchment paper lined baking sheet and roast for 25 minutes or until fork-tender.Place the cut delicata squash into a large bowl and toss with a ¼ cup olive oil, 1 teaspoon kosher salt, and a ¼ teaspoon of black pepper.
#DELICATA SQUASH SKIN#
Note: The delicata squash, like any squash that grows on the ground, will have accumulated a lot of dirt, and since the skin is being used a good cleaning is essential. Slice in half, remove the seeds, and slice the pieces into ¼" thick half-moons. Begin by washing and cleaning the delicata squash very well. Preheat the oven to 425f and set the rack to the middle level.
The creaminess of the ricotta and the nutty flavor of the Parmigiano Reggiano pair perfectly with the delicata.Įach number corresponds to the numbered written steps below. We have already made a number of cheesy squash recipes that we adore, like our baked butternut squash pasta, and butternut squash parmigiana, and we knew we wanted to do something using delicata squash.įor our delicata squash bucatini recipe, we toss the roasted half-moons of delicata with pasta in a buttery sage, shallot, and parmesan sauce, and then top with more Parmigiano Reggiano and a heaping half-cup of ricotta.
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