This time of year, as the light slants and temperatures drop, all I really want for dinner is pasta. It’s the key to a luxuriously easy meal when tossed with the robust vegetables of autumn.
As much as I love winter squash, I have often resisted using it, not wanting to deal with removing the tough peel and the messy seeds. But right now, delicata squash is at its best. The skins are so tender that you can eat the whole thing (after removing the seeds). Delicata is super easy to cook. It’s smaller in size so one easily feeds two. It’s nicknamed “sweet potato squash” for its lush, velvety texture and the way it caramelizes in a hot pan.
To prepare delicata, simply slice it in half lengthwise, scoop out the seeds and stringy flesh and cut the seeded squash halves into half-moon slices for the prettiest effect. Now it’s ready to roast on a sheet pan (first drizzled with a little oil and salt) in a high-heat oven.
Delicata Squash, Spinach and Sage-Butter Pasta
Serves 4.- 8 ounces pasta
- Coarse salt
- 4 tablespoons (1/4 cup) butter, cut into chunks
- 1 pound delicata squash, halved and seeded, cut into 1/4-inch slices
- 1/4 cup peeled, sliced shallot
- 2 teaspoons chopped fresh sage
- Generous pinch red pepper flakes, to taste
- 1/4 cup pasta cooking water
- 1/4 cup white wine (or more pasta cooking water)
- 6 to 8 ounces fresh spinach leaves, torn
- Fresh cracked black pepper
- 1 tablespoon balsamic vinegar, or more to taste
- 2 to 3 ounces chèvre or mozzarella
Set a large skillet over medium heat and add the butter. When the butter starts to foam, add the squash slices and shallot and cook, tossing, until lightly browned, about 3 to 5 minutes. Cover the pan and allow the squash to cook a little more until it becomes tender, about 1 minute. Remove the cover, add the sage and red pepper flakes, 1/4 cup of the pasta water and wine (or more pasta water). Stir and add the spinach and cook until wilted. Taste and adjust the seasonings, adding pepper and more salt. If it seems dry, add a little more wine or pasta water. Toss in the pasta and before serving, drizzle with the balsamic and dot with the cheese.