Roasted Delicate Squash
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2 medium delicate squash, scrubbed and rinsed well
2 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
Walnut-Sage Pesto Pasta:
1 packed cup of flat-leaf parsley leaves
3/4 cup raw or toasted walnut halves
2 – 3 medium garlic cloves
6-7 large, fresh sage leaves
1/2 cup roasted walnut oil
sea salt
freshly ground black pepper
fresh sage leaves, for frying
roughly 1/4 cup extra virgin olive oil
1 lb dried whole wheat penne
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnishing
1. 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.
2. Trim the ends of the delicate 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.
3. 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.
4. 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.
5. 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.
6. Serve the pasta topped with roasted Delicate squash pieces, and garnish each serving with fried sage leaves. Top with grated parmigiano-reggiano cheese (as desired).