Roasted Delicata Squash Pasta

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

1 delicata squash (about 16 ounces)

2 tablespoons extra virgin olive oil

½ cup sliced shallot or red onion

½ teaspoon kosher salt

1 garlic clove (grated or finely chopped)

½ teaspoon crushed red chili (or 1 crumbled chili de arbol)

1 teaspoon balsamic vinegar

8 ounces rigatoni or mezze rigatoni

2 big handfuls washed baby greens (such as spinach, kale or arugula)

⅓ cup heavy cream

¼ cup grated fresh Parmesan cheese

Instructions

Heat oven to 425 (220 C) degrees.

Trim the stem and root end off the squash and slice it in half lengthwise. Scrape a spoon along down the length of the pieces to remove the seeds and strings. Slice each half in half again, then cut into ½-inch wide chunks.

Put the squash in a large mixing bowl with the olive oil, shallot, garlic, salt and red pepper. Toss to coat, then transfer to a half-size (13"x15") rimmed baking sheet — or mix the veggies and seasonings directly on the baking sheet.

Bake 20-25 minutes, stirring everything around halfway through, until the squash is tender and nicely brown. Drizzle the balsamic over the squash as soon as it comes out of the oven and stir gently with a spatula.

While the squash is roasting, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Before draining the pasta, add the greens to the colander. The brief contact with the boiling pasta water will wilt the greens. If you're using a tender green like arugula, just toss it in after draining the pasta.

Transfer the pasta and greens back to the pasta cooking pot and stir in the cream and Parmesan.

Add the squash to the pasta and toss together. Serve hot with additional cheese and chili to your taste.

Nutrition

• Calories: 411 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 6 g
• Cholestérol: 25 mg
• Sodium: 407 mg
• Glucides Totaux: 58 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 7 g
• Protéines: 12 g