The weather is finally cooling off so it's time to talk about the fall harvest and squash!!! I'm talking about delicata squash! It's easy, it's cheap, and it's delicious! The skin is so tender, you don't have to peel it and it's an easy slicer when raw, unlike some painful to cut squash (butternut, kabocha, or spaghetti). Enjoy the ease of this dish and as always, don't be afraid to make it your own!
Methods I add bacon to mine for additional umami flavor and saltiness that I think this dish needs. If you want to keep it vegetarian, substitute in black olives or salty anchovy paste. I also like to top with some blue cheese crumbles as well!
Storage Don't add the apples or brussels until the end though or they may get soggy. If/when you reheat, add a bit of milk to reinvigorate it.
Pasta I use a variety of pastas in this one. Tortellini, spaghetti, rotini... use what you love, or what you have!
1 delicata squash
1 shallot or ½ onion (yellow or red) - finely diced
3-4 garlic cloves
1½ tsp red chili flakes (more if you like a little heat)
2 tsp balsamic vinegar
½ lb pasta (or 4 servings according to your particular pasta)
¼ heavy cream
½ cup fresh grated parmesan
2 large handfuls of arugula or spinach (or your preferred greens)
5-6 brussels sprouts
6 slices of bacon
1 apple (preferably honeycrisp)
Salt and fresh pepper
blue cheese crumbles (optional)
Heat your oven to 425
Trim the ends of your squash and slice lengthwise. Remove the seeds and pulp with a spoon. Slice the squash side-ways into ½ inch slices; then into chunks - about 2-3 ribs each chunk.
Place squash into a bowl and drizzle with olive oil; add salt, shallots/onion, garlic and chili flakes; toss to combine and transfer to sheet pan to roast for 20-25 mins.
While your squash is roasting, prepare the remaining ingredients:
cook bacon, drain and crumble into pieces (or cut into strips and cook that way)
finely slice your brussels sprouts and roast them in a pan on stove in a bit of olive oil; salt to taste - these should be crispy and blackened, but not burnt.
grate your parmesan
Meanwhile, bring a large pot of salted water to boil over high heat and cook pasta until it's al dente; drain pasta and add spinach or kale to the colander with the greens so they wilt a bit. If you are using arugula, wait until the end to add it!
When the squash is done, remove it from the heat and drizzle it with the balsamic vinegar and toss.
Transfer your drained pasta and greens back into the pot. Add your squash and bacon, cream and parmesan; salt and pepper to taste.
Finally, spoon it up and top with your crunchy apples and crispy brussels sprouts.