Arugula Delicata Squash Pasta

Arugula Delicata Squash Pasta

Arugula Delicata Squash Pasta


  • 1 medium delicata squash
  • 2 1/2 teaspoons olive oil, divided
  • ¼ teaspoon sea salt
  • ½ cup sliced scallions
  • 4 ounces small-shaped pasta
  • 3 tablespoons melted butter or olive oil
  • 3/4 cup grated parmesan, plus extra for topping
  • Zest from half a lemon
  • 2 to 3 handfuls of arugula
  • ¼ cup toasted and crushed walnuts
  • Chili flakes for topping


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We all love pasta. It’s cheap, simple to prepare, and easy to store away. But maybe you’re ready to step away from that same old spaghetti recipe? Maybe it’s time to take that next step into culinary perfection? Introducing Arugula Delicata Squash Pasta! Whether you’re trying a bold new entrée for family dinner time, or a romantically unique “off menu” option for date night, this squash pasta will satisfy every guest in your domain.

Now besides flavour, which aspect of an entrée is equally as important? Well, texture of course! This is precisely why Arugula Delicata Squash Pasta satisfies all 5 senses. Soft & tender pasta mixed with creamy parmesan cheese, crispy delicata squash slow roasted in sea salt and scallions. Complete with sprinkles of toasted walnuts, and a shower of red chili flakes for that added kick. Besides taste, the simplicity behind this dish is a fantastic quality. Which means you don’t have to be a culinary pro to impress that special somebody with a homemade meal. With that said, let’s get cooking.

This recipe breaks down into two parts. The squash, and the pasta/salad. Enjoy the pleasures of pasta, but with a healthy/refreshing sensation of crispy arugula sprouts. Maybe you can even get them to help you with the dishes!

  1. Begin by heating your oven to 425º(F). Slice your squash in half, down the middle (long-ways). Be sure to remove any seeds. Now slice the squash halves into pieces about ¼ inch thick. Place them onto a baking sheet. Add salt, and a ½ teaspoon of olive oil. Use your hands to coat the squash in the salt and oil, then set the tray into the oven.
  2. Bake for 15 minutes. Using a separate bowl, mix together a 1/2 teaspoon of olive oil, and green onions. After the squash roasts for 15 minutes, add a shower of scallions to the top and set back into the oven for an additional 10-15 minutes. Bake your squash until it becomes nice and soft. You want it just beginning to brown.
  3. Next, fill a large pot with water and bring to a boil. Cook the pasta, strain, and place back into the pot (make you salt the water-pasta 101). Mix in the lemon zest, melted butter, and parmesan cheese into the pasta. Stir vigorously to properly melt the cheese. Let’s be honest, melty cheese is the best part of any dish.
  4. Once your squash is ready, mix it with your pasta, walnuts, and arugula. Keep in mind: this entrée is supposed to be more salad than pasta. The pasta is there for flavor and texture. So, feel free to add more arugula as needed to achieve your preference. Garnish with red chili flakes and top with additional parmesan. (you’ve been good, so go for that extra cheese).


You can add the green onion when you initially roast the squash, rather than add them after baking for 15 minutes. This yields a crispier, crunchier scallion.