Geared up in 30 minutes — a scrumptious vegetarian pasta dish with roasted delicata squash, caramelized onion and chili in a creamy Parmesan sauce with wilted greens.

In case you’re ready to take your everyday pasta up a notch, right here’s a short vegetarian recipe presenting candy roasted delicata squash, a chili-infused Parmesan cream sauce and wilted greens.


Delicata squash is around for a few months inside the fall and early wintry weather, and that i’m constantly glad to peer it.

The lovely, striated green and sunset-yellow skin is smooth when cooked, and there’s no want to peel it — you can just scrape the pores and skin randomly with a vegetable peeler to dispose of any blemished spots.

The delicata’s flesh roasts up tender and the taste is nutty and gently candy, less so than your common yam or sweet potato.



  • 1 small delicata squash (about 10 -12 ounces)
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • 2 shallots or 1 small red onion, peeled, halved and sliced lengthwise 
  • 1 garlic clove crushed
  • 1 dried chile de arbol, crumbled, or 1 teaspoon crushed red chili flakes
  • 1 teaspoon balsamic vinegar
  • ½ pound rigatoni or mezze rigatoni
  • ¼ cup heavy cream
  • ¼ cup grated fresh Parmesan cheese
  • 2 good handfuls washed baby greens, such as spinach, kale or arugula


  1. warmness oven to 425 tiers.
  2. Trim the stem and root end off the squash and slice it in half of lengthwise. Slice each 1/2 in half of once more. Scrape a spoon along down the length of the pieces to cast off the seeds and cut into ½-inch huge chunks. put the squash in a massive blending bowl.
  3. upload olive oil, salt, shallots, garlic and chili to the squash and toss collectively. switch to a rimmed baking sheet and roast 20 -25 mins; the squash need to be soft and well brown. Drizzle the balsamic over the squash as quickly because it comes out of the oven and stir around lightly with a spatula.
  4. even as the squash is roasting, carry a large pot of salted water to a boil; cook dinner the rigatoni until al dente. before draining the pasta, add the vegetables to the colander. The quick touch with the boiling pasta water will wilt the veggies.
  5. switch the pasta and veggies returned to the cooking pot and stir inside the cream and Parmesan.
  6. add the squash to the pasta together with some handfuls of veggies and toss together. Serve hot with extra cheese and chili, if you want.

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