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Roasted Delicata Squash and Fall Pasta Bowl

I feel like such an adult because I cooked squash haha! I remember when my siblings and I were little, we called squash “squish” and refused to eat it. My mom said we would grow to like squash when we grew up, but we didn’t think so...turns out she was right because I now love pretty much all kinds of “squish”!

I made this fall pasta bowl with delicata squash for dinner and it was amazing!! Delicata squashes are by far the easiest to prepare! You don’t even have to peel them! I get them at Trader Joe’s.

Here’s how to make the squash:


1 delicata squash

Salt and pepper to taste


1. Preheat oven to 425 F. Clean the squash.

2. Slice off the ends, and use a large spoon to scoop out the seeds. You will now have a hollow tube of squash.

The hollow squash makes an excellent telescope!

3. Next, slice the squash into rings about ½ inch thick! It is not too tough, so it is fairly easy to cut.

4. Arrange the squash slices on a baking sheet, lightly season with salt and pepper, and cook at 425 F for 25 minutes. Don’t add oil or it will be mushy.

This is what I put in the rest of my fall pasta bowl:

There is tomato basil pasta on the bottom buried under the many veggies, even though you can’t see it! I filled my bowl full of tasty vegetables and flavors - the roasted squash, lemon pepper garlic shrimp (I just sauteed shrimp with lemon juice, olive oil, pepper, and minced garlic), a chopped roasted carrot, chopped cucumbers, sautéed mushrooms and onions, blistered tomatoes, chopped beets and avocado, orange pepper slices, and greens. I made extra of everything so I can eat it for lunch and dinner the next few days because I have found meal prepping to be so helpful for my busy schedule!


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