Delicata Squash and Linguine

by Phyllis
(New York, NY, 10065)

Very new to cooking, it was last year that I was first introduced to delicata squash. It's so versatile. And, as a result I try to keep a bowl of it (roasted) in my fridge at all times (for adding to a salad, or using as a side dish, or snacking on ... sure tastes better than popped corn). In the heat of the summer I have little desire for anything heavy to eat. So, one night I tossed some roasted Delicata with some linguine and a I really surprised myself at how delicious it was.

INGREDIENTS

Delicata squash

Linguine (dried or fresh)

Parmesano Regiano

Extra virgin olive oil

Salt and pepper

PREPARATION

Cut a delicata squash into 1 inch cubes (leaving skin on).

Place cubed squash in bowl. Sprinkle with extra virgin olive oil, salt and pepper.

Place on baking sheet and bake at 400 degrees for about 20 minutes (until soft).

Add done delicatta to cooked linguine. Toss. Liberally dress with shavings of Parmesano Regiano.

Drizzle with more extra virgin olive oil. ... and taste to see if more salt and pepper in required. Serve and enjoy!