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.


  • Delicata squash
  • Linguine (dried or fresh)
  • Parmesano Regiano
  • Extra virgin olive oil
  • Salt and pepper


  • 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!

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