Delicata Squash Pasta with Egg and Goat Cheese
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Unrated
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Prep Time
20 mins
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Cook Time
30 mins
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Servings
2 large servings
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Course
Dinner
Delicata Squash Pasta with Egg and Goat Cheese
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Squash
- 1 delicata squash g
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon salt sea salt
Hazelnuts
- ¼ cup hazelnuts g, chopped
- 1 teaspoon maple syrup
- ⅛ teaspoon salt sea salt
- ¼ cup basil julienned
Pasta
- egg fried, 2 units
- 4 ounces pasta
- 2 ounces goat cheese room temperature
- 2 tablespoons milk
- Pinch salt
- 1 garlic minced, small clove
- ½ teaspoon lemon zest
Instructions
- Heat your oven to 425˚F. Give the squash a good scrub then cut in half lengthwise. Trim the ends then cut each half into ¼” thick slices. Place on a baking sheet and toss with the olive oil, smoked paprika, and salt. Roast until starting to brown, about 25 minutes.
- While the squash is roasting, heat a small skillet over medium. Add the hazelnuts and toast until starting to brown. Remove from heat and stir in the maple syrup and salt. Toss to coat and transfer to a plate to cool. Wipe out the skillet, return to heat, and fry the eggs.
- Next, cook the pasta according to the package directions and make the sauce. To make the sauce, combine the goat cheese, milk, salt, garlic, and zest in a bowl. Stir/whip together until well combined.
- When the squash is done, remove 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 bit of pasta water, and return the pasta to the pot. Add in the goat cheese mixture and stir to combine. Add in a splash of pasta water if needed to coat the noodles. Divide into bowls and top each bowl with an egg and the delicata squash.
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