Roasted Delicata Squash Pasta
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Roasted Delicata Squash Pasta
Category
Potatoes, Pastas and Grains
Ingredients
- 1 1/2 pound delicata squash (or pumpkin), seeded, peeled, cut into thin wedges
- 1 tablespoon Fustini's Rosemary olive oil
- Kosher salt and freshly ground black pepper
- 1 cup cherry tomatoes, halved
- 1 pound penne
- 1/4 cup finely grated parmesan
- 1/4 cup of baby rocket leaves
- 1/3 cup walnuts, toasted, chopped
- 2 tablespoons pepitas (pumpkin seeds), toasted
Ingredients
Directions
- Preheat the oven to 350 degrees F. Place squash in a roasting pan lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 30 mins or until tender, adding tomatoes to roast for last 10 mins of cooking.
- Meanwhile, cook pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½, cup of cooking liquid. Return pasta to pan.
- Add the parmesan, rocket, pumpkin wedges, tomatoes and reserved cooking liquid to the pasta in the pan Toss. to combine. Garnish with walnuts and pepitas.