Whole Wheat Pasta with Walnut-Sage Pesto and Roasted Delicata Squash
Try this Whole Wheat Pasta with Walnut-Sage Pesto and Roasted Delicata Squash recipe, or contribute your own.
Try this Whole Wheat Pasta with Walnut-Sage Pesto and Roasted Delicata Squash recipe, or contribute your own.
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- sea salt
- 2 medium delicata squash scrubbed and rinsed well
- 1 packed cup of flat-leaf parsley leaves
- 3/4 cup raw or toastedâ walnut halves (if you're not using i recommend toasting the walnuts!)
- 2 - 3 medium garlic cloves
- 6-7 large, freshâ sage leaves
- 1/2 cup roasted walnut oil (highly recommend la tourangell
- fresh sage leaves for frying (i like toâ garnishâ each serving with 3-4 leaves)
- roughly 1/4 cup extra virgin olive oil
- 1 lb dried whole wheat penne (i usedâ delallo's whole wh
- 1/2 cup finely grated parmigiano-reggiano cheese plus more for garnishing
- Carbohydrate 3.368063125 g
- Cholesterol 0 mg
- Fat 3.40567875 g
- Fiber 1.11278127336502 g
- Protein 1.200171875 g
- Saturated Fat 0.48971425 g
- Serving Size 1 1 -6 (215g)
- Sodium 289.8604 mg
- Sugar 2.25528185163498 g
- Trans Fat 0.11789675 g
- Calories 45 calories
Step-by-step
- Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with aluminum foil or parchment paper. Set aside.
- Bring a large pot of salted water to a boil for the pasta.
- Trim the ends of the delicata squash and slice them in half lengthwise. Using a spoon, scoop out the seeds and discard. Cut each half into 1/2-inch half-moon slices and place on the sheet pan. Drizzle with olive oil, salt, and pepper, and spread them out evenly on the sheet pan so they are not touching. Roast at 425 degrees for 20 to 25 minutes, flipping the squash halfway through, until they are tender and caramelized.
- As the squash is roasting, prepare the walnut-sage pesto. Combine the parsley leaves, walnuts, garlic cloves, and fresh sage leaves in the bowl of a large food processor, fitted with a blade attachment, and pulse until coarsely chopped. Add the roasted walnut oil and process until mostly smooth. Season to taste with salt and pepper, and transfer to a bowl.
- Line a small plate with paper towels. In a small non-stick pan, heat a thin layer of extra virgin olive oil over medium-high heat until hot. Fry the sage leaves, in batches, in the oil until crisp (it should only take a few seconds). Transfer with a slotted spoon to the plate and seasoned lightly with salt. Set aside.
- As the squash is finishing roasting, add the dried whole wheat pasta to the boiling water and cook until al dente. Reserve roughly a cup of the pasta cooking water and drain the pasta in a colander. Transfer the pasta back to the same pot, drizzle lightly with olive oil, and toss. Add the walnut-sage pesto and grated parmigiano-reggiano cheese, and toss until the pasta is evenly coated in the sauce, adding some of the reserved pasta water as needed (this amount of pesto will generously coat all of the pasta, but the starchy cooking water will help create an even creamier sauce--so I highly recommend adding some!).
- Serve the pasta topped with roasted Delicata squash pieces, and garnish each serving with fried sage leaves. Top with grated parmigiano-reggiano cheese (as desired).
A Cozy Autumn Evening: My Whole Wheat Pasta with Walnut-Sage Pesto and Roasted Delicata Squash
The air is crisp, the leaves are turning vibrant hues of red and gold, and a gentle chill hangs in the air. It's the perfect time of year to curl up on the couch with a warm bowl of comforting pasta. This isn't just any pasta though; this is my go-to recipe for a truly satisfying and autumn-inspired meal: Whole Wheat Pasta with Walnut-Sage Pesto and Roasted Delicata Squash.
I've always loved the versatility of pasta. It's a blank canvas, ready to be adorned with a symphony of flavors. And this particular recipe is a masterpiece of autumnal goodness. The sweetness of the roasted delicata squash perfectly complements the earthy notes of the walnut-sage pesto. The whole wheat pasta adds a hearty texture, making it a filling and satisfying meal without feeling overly heavy. The crispy fried sage leaves add a final touch of elegance and aromatic complexity.
I discovered this recipe a few years ago while browsing through a collection of old family recipes. It was slightly different back then – more of a “throw it together” approach than the carefully crafted recipe you see here. But the core essence, the beautiful balance of flavors, remained intact. I’ve tweaked it over the years, refining the proportions, experimenting with different types of oil, and learning the art of perfectly roasting the delicata squash to bring out its natural sweetness. The key, I’ve found, is not to overcrowd the pan, allowing each slice to roast evenly and develop that beautiful caramelized exterior.
This recipe isn't just about the food; it's about the feeling. It's about creating a warm, inviting atmosphere, perfect for a quiet evening in or a cozy gathering with loved ones. I often make a double batch on Sundays, enjoying a generous serving for dinner and saving the rest for lunch during the week. It reheats beautifully, retaining its flavor and texture. The aroma alone is enough to fill your kitchen with the essence of autumn, inviting you to savor each and every bite.
The process itself is a soothing ritual. The rhythmic chopping of herbs, the satisfying sizzle of the sage leaves hitting the hot oil, the gentle whir of the food processor blending the pesto – these are the small moments that make cooking so rewarding. And then, there's the final act, plating the pasta, arranging the roasted squash, and adding those crisp sage leaves as a final flourish. It's a moment of creative expression, a chance to transform simple ingredients into something truly special.
Beyond the culinary satisfaction, this recipe also provides a sense of comfort and nostalgia. It reminds me of simpler times, of cozy evenings spent with family, of the shared joy of a home-cooked meal. It’s a recipe that embodies the spirit of autumn, a season of warmth, abundance, and the quiet joy of simple pleasures. I hope you find as much joy in creating and savoring this dish as I do. Happy cooking!
Ingredients you might need:
This recipe calls for readily available ingredients. You can find delicata squash at most grocery stores, especially during the fall and winter months. If you can't find roasted walnut oil, you can substitute with another high-quality olive oil or a different nut oil like hazelnut. For the pasta, I prefer whole wheat penne, but you can certainly use any shape you prefer. The fresh sage leaves are a must; they add a distinct aromatic flavor that elevates the pesto.
Tips for Success:
Remember to not overcrowd the pan when roasting the delicata squash. This will ensure that each piece gets crispy and caramelized. Don't be afraid to experiment with different types of nuts in the pesto. Pine nuts or almonds could also add a delightful twist. And finally, don't hesitate to adjust the seasoning to your liking. A pinch of red pepper flakes can add a pleasant kick if you prefer a little heat.
This recipe is more than just a meal; it's an experience. It's a journey from the simple act of preheating the oven to the final moment of savoring the rich, satisfying flavors. It's an invitation to slow down, to appreciate the simple things, and to find joy in the art of home cooking.
