DifficultyIntermediate

Delicata Squash is one of my favourite squashes and it makes the perfect creamy base for this dish. It goes so well with the rosemary and mushrooms. It's makes the perfect cold autumn dinner, nourishing and satisfying. You'll never guess it's also Dairy-Free.(Paleo) I used a low carb caulfilower based rotini for this recipe but any Gluten or Grain Free Pasta will work. Dried Rosemary will not taste the same in this dish, so be sure to use fresh. This makes a great weeknight meal as it comes together in just over 30 minutes. I suggest roasting the squash the night before then it's ready for you the next evening.

Yields4 Servings
Prep Time8 minsCook Time30 minsTotal Time38 mins

 2 Medium Delicata Squash
 ¼ cup Cold Pressed Olive Oil
 2 Shallots, finely sliced
 2 Garlic Cloves, finely sliced
 7 oz Sliced Crimini Mushrooms(200 grams)
  cup Pasta cooking water
 ½ cup Milkadamia Macadamia Nut Milk(unsweetened) or other unsweetened non-dairy milkhttps://milkadamia.com/product/milkadamia-milk-unsweetened-32oz/#233
 1 227 g package Cauliflower Pasta or other High Protein Pasta
 2 tbsp Chopped Fresh Rosemary
 Extra Olive Oil to drizzle the finished pasta
 Sea Salt and Freshly Cracked Black Pepper to taste

1

Preheat the oven to 375 F. Cut the squash in half lengthwise and place flesh side down in a parchment paper lined roasting pan and roast for about 1 hour or until soft. Allow to cool and then discard the seeds and scoop out the flesh. Set a deep pot to boil for the noodles, salt the water as appropriate, once the water has come to a rolling boil add noodles.

2

In a large saucepan over medium heat add the olive oil then the shallots along with a generous pinch of sea salt. The salt will bring out the sweetness of the shallots adding depth of flavour. Sauté until the shallots start to appear translucent. Add garlic and sauté for 2 another minutes. Add the mushrooms and cook for another 10 minutes or so.

3

Stir in the pasta cooking water, then the squash. Add in the chopped rosemary and then the non dairy milk and allow to simmer uncovered for at least 5 minutes before you add the cooked noodles.

4

Add extra chopped rosemary if desired and season with sea salt and black pepper. Enjoy!

Ingredients

 2 Medium Delicata Squash
 ¼ cup Cold Pressed Olive Oil
 2 Shallots, finely sliced
 2 Garlic Cloves, finely sliced
 7 oz Sliced Crimini Mushrooms(200 grams)
  cup Pasta cooking water
 ½ cup Milkadamia Macadamia Nut Milk(unsweetened) or other unsweetened non-dairy milkhttps://milkadamia.com/product/milkadamia-milk-unsweetened-32oz/#233
 1 227 g package Cauliflower Pasta or other High Protein Pasta
 2 tbsp Chopped Fresh Rosemary
 Extra Olive Oil to drizzle the finished pasta
 Sea Salt and Freshly Cracked Black Pepper to taste

Directions

1

Preheat the oven to 375 F. Cut the squash in half lengthwise and place flesh side down in a parchment paper lined roasting pan and roast for about 1 hour or until soft. Allow to cool and then discard the seeds and scoop out the flesh. Set a deep pot to boil for the noodles, salt the water as appropriate, once the water has come to a rolling boil add noodles.

2

In a large saucepan over medium heat add the olive oil then the shallots along with a generous pinch of sea salt. The salt will bring out the sweetness of the shallots adding depth of flavour. Sauté until the shallots start to appear translucent. Add garlic and sauté for 2 another minutes. Add the mushrooms and cook for another 10 minutes or so.

3

Stir in the pasta cooking water, then the squash. Add in the chopped rosemary and then the non dairy milk and allow to simmer uncovered for at least 5 minutes before you add the cooked noodles.

4

Add extra chopped rosemary if desired and season with sea salt and black pepper. Enjoy!

Delicata Pasta with Crimini Mushrooms and Rosemary