Savory Autumn Squash Pasta: A Fall Flavor Extravaganza

Deliciously Unique Autumn Squash Pasta Recipe

Hey there, foodies! Today, I’m excited to share a delightful recipe that captures the essence of autumn in a comforting and surprising way. As the leaves start to change colors and the air gets a bit crisper, I find myself craving warm and hearty dishes that celebrate the season’s offerings. This squash pasta recipe combines unexpected flavors and textures to create a truly one-of-a-kind dining experience.

I start by roasting a mix of kabocha and delicata squash until they’re caramelized and tender. The sweetness of the squash pairs perfectly with the earthy notes of sage and the slight crunch of toasted walnuts. Tossed with al dente orecchiette pasta and finished with a drizzle of creamy tahini sauce, this dish is a true celebration of fall flavors.

To bring this recipe to life, you’ll need the following ingredients:

• 1 small kabocha squash, diced
• 2 small delicata squash, sliced
• A handful of fresh sage leaves
• ½ cup walnuts, toasted
• 300g orecchiette pasta
• ¼ cup tahini

For tools, you’ll need:

• baking sheet
• saucepan
• mixing bowl
• oven

Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced kabocha squash, sliced delicata squash, and sage leaves with a drizzle of olive oil, salt, and pepper. Roast in the oven for about 25-30 minutes, or until the squash is golden brown and fork-tender.

While the squash is roasting, cook the orecchiette pasta according to the package instructions. In a saucepan, gently heat the tahini with a splash of water until smooth and creamy.

In a large mixing bowl, combine the roasted squash, sage leaves, toasted walnuts, cooked pasta, and tahini sauce. Toss everything together until well coated.

Serve the squash pasta warm, garnished with extra sage leaves and a sprinkle of toasted walnuts. This dish weighs in at approximately 1200g when cooked, making about 6 servings with an average weight of 200g per portion. Each serving is estimated to be around 400 calories.

A unique tip for this recipe is to sprinkle some nutritional yeast on top for a cheesy, umami kick. This unexpected addition adds depth of flavor and a touch of richness to the dish.

I hope you give this autumn squash pasta recipe a try and make it your own by adding your favorite seasonal ingredients. Enjoy the flavors of fall in a whole new way!