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