Put up in partnership with Pete and Gerry’s Natural Eggs
When the temperature drops beneath 90 levels right here within the valley, I name that the beginning of fall. This creamy delicata squash pasta is my kick-off to the season (simply don’t be stunned if extra tomato recipes nonetheless present up as a result of I’ll be fortunately consuming them for one more month or so).
Squash
I’ll eternally love the benefit of utilizing delicata squash in meals. The skinny pores and skin on this squash means there’s no peeling concerned and it roasts in lower than half-hour. The refined earthy taste is nice for pairing with spices and helps reduce by way of the wealthy goat cheese on this pasta dish.
In case you can’t discover delicata squash, use cubed butternut or candy potatoes. I discover these squash to be a bit sweeter, so strive including a pinch of warmth to the combination or drop the maple syrup from the hazelnuts.
Eggs
I like ensuring we’ve got a little bit of protein with every meal and I’m glad to staff up with Pete and Gerry’s for this recipe. I like working with Pete and Gerry’s Organic Eggs as a result of I do know they associate with a bunch of family farmers who’re important to their communities. The eggs are all the time recent, and I do know I’m shopping for a high quality, Licensed Humane Free Vary and natural product. Eggs are such a staple in our home and are all the time on our purchasing lists.
Herbs
This recipe is actually the right mix of late summer time and early fall flavors. In September, we begin to see extra squash however fortunately my basil nonetheless lives on. If that’s not that case for you, cooler climate herbs additionally work properly right here. Strive dill rather than the basil.
Nuts
The maple hazelnuts, self admittedly, are a bit further. I like the slight sweetness the maple syrup brings to the nuts and the general dish. Nonetheless, for those who don’t really feel like taking this further step, common toasted nuts are nice as properly. You may as well swap out the hazelnuts for toasted pecans or walnuts.
Delicata Squash Pasta with Egg and Goat Cheese
Substances
Squash
1 delicata squash (g)
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon sea salt
Hazelnuts
¼ cup chopped hazelnuts (g)
1 teaspoon maple syrup
⅛ teaspoon sea salt
¼ cup julienned basil
Pasta
2 Pete and Gerry’s Organic Eggs, fried
4 ounces pasta
2 ounces goat cheese, room temperature
2 tablespoons milk
Pinch salt
1 small clove of garlic, minced
½ teaspoon lemon zest
Directions
- Warmth your oven to 425˚F. Give the squash an excellent scrub then reduce in half lengthwise. Trim the ends then reduce every half into ¼” thick slices. Place on a baking sheet and toss with the olive oil, smoked paprika, and salt. Roast till beginning to brown, about 25 minutes.
- Whereas the squash is roasting, warmth a small skillet over medium. Add the hazelnuts and toast till beginning to brown. Take away from warmth and stir within the maple syrup and salt. Toss to coat and switch to a plate to chill. Wipe out the skillet, return to warmth, and fry the eggs.
- Subsequent, prepare dinner the pasta in keeping with the package deal instructions and make the sauce. To make the sauce, mix the goat cheese, milk, salt, garlic, and zest in a bowl. Stir/whip collectively till properly mixed.
- When the squash is finished, take away from the oven and add the hazelnuts/basil to the sheet tray and toss the squash with the nuts/basil.
- Drain the pasta, saving a little bit of pasta water, and return the pasta to the pot. Add within the goat cheese combination and stir to mix. Add in a splash of pasta water if wanted to coat the noodles. Divide into bowls and prime every bowl with an egg and the delicata squash.
