Roasted Delicata Squash With Cherry Tomato Pesto Rotini

One of the things I love about receiving a CSA (Community Supported Agriculture) box is that you are introduced to foods you may not normally eat. Although I’m a big fan of butternut and red kuri squash, I had not tried delicata squash until last year. I absolutely love them. Not only are they sweet and rich in flavour, they also have a smooth, creamy texture. You don’t have to peel them and well..they look kinda fancy.

You will need one recipe for Walnut and Pine Nut Pesto found here (or use your favourite store bought pesto).

To Roast the Delicata Squash: Preheat oven to 425 degrees.Wash the delicata squash well and scrub away any dirt with your hands.With a knife cut the delicata in half widthwise. Do not peel! Use a spoon to scoop out the seeds from each half and discard them.Cut the squash into thin 1/2 inch ‘circles’. Toss with the olive oil and salt. Arrange the pieces in a single layer in a metal baking pan. The browning occurs where the squash and pan meet. Place in oven and roast 25-30 minutes.
Using a spatula flip the squash every 10 minutes or so for even browning. Adjust salt.

The rest: Meanwhile fill a large pasta pot with water and turn on high. Once boiling add pasta and cook as per package directions. Chop up red peppers, onion, and celery. Heat oil in large skillet over medium heat. Add pepper, onion, celery and crushed garlic and cook until softened about 4-5 minutes. Add pesto, mix to warm briefly and remove from heat. Drain pasta and add to skillet. Mix. Add roasted delicate squash and gently mix to coat. Add halved cherry tomatoes and pine nuts. Serve onto individual plates and devour!

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Roasted Delicata Squash With Cherry Tomato Pesto Rotini

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

This pasta dish is a summer favourite.

Website: WhatTheHeckDoIEatNow.com

Serves: 4 servings

Ingredients

• Roasting Delicata Squash:
• 2 delicata squash
• 2 tbsp olive oil
• salt to taste
• The Rest:
• 1 tbsp oil of choice
• 1 piece garlic crushed
• 1 red pepper diced
• 1 onion diced
• 2 pieces of celery diced
• 1 cup of cherry tomatoes, halved
• ¼ cup pine nuts
• 1 recipe of Walnut and Pine Nut Pesto (See link) or favourite store-bought brand
• basil to garnish
• 1½ lbs (about 750 grams) whole wheat rotini

Instructions

1. To Roast the Delicata Squash:
2. Preheat oven to 425 degrees.
3. Wash the delicata squash well and scrub away any dirt with your hands.
4. With a knife cut the delicata in half widthwise. Do not peel!
5. Use a spoon to scoop out the seeds from each half and discard them.
6. Cut the squash into thin ½ inch 'circles'.
7. Toss with the olive oil and salt.
8. Arrange the pieces in a single layer in a metal baking pan. The browning occurs where the squash and pan meet.
9. Place in oven and roast 25-30 minutes.
10. Using a spatula flip the squash every 10 minutes or so for even browning.
11. Adjust salt.
12. The rest:
13. Meanwhile fill a large pasta pot with water and turn on high. Once boiling add pasta and cook as per package directions.
14. Chop up red peppers, onion, and celery.
15. Heat oil in large skillet over medium heat.
16. Add pepper, onion, celery and crushed garlic and cook until softened about 4-5 minutes.
17. Add pesto, mix to warm briefly and remove from heat.
18. Drain pasta and add to skillet. Mix.
19. Add roasted delicate squash and gently mix to coat.
20. Add halved cherry tomatoes and pine nuts. Serve.

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