-Oil of choice for roasting
-Water for boiling
How To:
1. Add chopped squash, onions, and 2 teaspoons garlic granules with a drizzle of oil to favorite roasting dish and roast on 400 for about 40 minutes. Every oven is different, so check at around 30 minutes. Remove when tender.
2. Bring water to a boil and cook your pasta
3. Add some oil to a pan and saute mushrooms until tender.
4. Steam the peas.
5. When the squash is done, place in a blender with 1 tablespoon of garlic granules, 1/2 teaspoon salt, and pepper to taste. Blend, adding water until desired consistency. I added quite a bit of water and it didn’t dilute the taste.
6. Toss some of the sauce with your pasta. Add mushrooms, peas and combine.
7. Freeze leftover squash for another day.
Notes:
*This makes a very sweet sauce. It’s a fun twist on your everyday red sauce, or your pasta primavera.
*Experiment with different varieties of squash; I’ve used butternut and kombucha.
*Add different veggies to this dish to transform the flavor: chopped tomatoes, basil, asparagus, different mushrooms, green beans, broccoli, Brussels sprouts, etc.
Oh how I love delicata squash I’m definitely going to try this. I’m so glad you left me a note on my blog. I love yours! Such a great design.
Hi There Maggie~
Thanks so much! I’ve been following your blog for quite some time, and I thank you for all your wonderful recipes and inspiration.
So I feel like pumpkins are the “cool kids” of fall cuisine. Am I sensitive to the feelings of squash…(little bit). So I make a point to leave the store with at least two other varieties if I do grab a pumpkin. They get along okay in cart, but I know there’s trouble back there in the car.
Joking aside, isn’t delicata just delicious!! It’s wonderfully sweet. I made my chicken and delicata squash enchiladas tonight and they add such a light, sweet flavor to an otherwise bold, savory dish.
I hope you enjoy the pasta.
Be Well,
–Amber