Maple Glazed, Roasted Red Kuri Squash Pasta

It’s the season again! There are so many beautiful, delicious kinds of winter squash which makes it a little bit overwhelming to choose from. Each variety has its own specific taste and texture and is on top of that a nutrient-rich immune booster. The main reason why I chose this kuri squash was simply its intriguing, deep orange color that made it stick out from its fellow squash friends. I discovered afterwards that its skin was much thinner and more delicate than what I was used to from other winter squash. Therefore, it was completely edible and looked quite beautiful on the roasted red kuri slices. Their sweetness combined with fruity cherry tomatoes, spicy arugula, and al dente einkorn pasta is a heavenly fusion of flavors and textures.

Ingredients (for about 4 servings):

For roasted tomatoes:

• 21 oz (600 g) cherry- or grape tomatoes, halved
• 3 Tbsp extra virgin olive oil
• 1 tsp Celtic sea salt
• 1 generous tsp Italian seasoning

For roasted squash:

• 1 kuri squash, halved, seeds and stringy pulp removed, cut into ½ inch (1½ cm) slices
• ¼ cup (60 ml) extra virgin olive oil
• 1 generous tsp Celtic sea salt
• 3 Tbsp maple syrup

For pasta:

• 12 oz (340 g) of your favorite pasta (I used Jovial organic einkorn penne rigate)
• water, salt, and olive oil to cook pasta
• 2 Tbsp extra virgin olive oil
• 8 cloves garlic, peeled, quartered lengthwise
• 3.5 oz (100 g) baby arugula
• freshly ground black pepper to taste
• Celtic sea salt to taste (if necessary)
• fresh parsley for garnish

Serving suggestion:

• your favorite tomato sauce
• vegan Parmesan (optional)

Preparation:

Follow instructions on package to cook pasta. Drain, rinse with cold water, and set aside.

Set oven temperature to broil and place rack in center position.

Thoroughly wash red kuri squash, tomatoes, arugula (if not pre-washed), and parsley.

Cut tomatoes into halves and place cut side up on a rimmed baking sheet. Drizzle with olive oil and sprinkle evenly with Celtic sea salt and Italian seasoning, then roast in pre-heated oven for 20 – 25 minutes until slightly charred in places. Keep checking.

While tomatoes are roasting, remove the stem from your kuri squash and cut in half lengthwise. Remove seeds and pulp. See notes!*

Cut squash halves into about ½ inch (1½ cm) slices ….

…. and arrange in a single layer on rimmed baking sheet(s). Drizzle with extra virgin olive oil, sprinkle with Celtic sea salt, and flip each slice so both sides are coated. I used my fingers to spread oil and salt evenly.

When the tomatoes are done, remove them from the oven and set aside.

Now roast squash for about 15 – 20 minutes until almost done. When pierced with a knife there should be almost no resistance.

While squash is roasting, finish the pasta: preheat a large pot over medium heat, add extra virgin olive oil with garlic, and sauté for about 2 minutes until garlic is slightly browned and soft. Add the cooked pasta and reheat while stirring frequently. Add baby arugula and cook until wilted, then add roasted tomatoes. Season to taste with freshly ground black pepper and Celtic sea salt, if necessary.

When almost done, remove squash from oven and use a basting brush to coat the slices with maple syrup. Return to oven and roast for another 5 minutes until completely done and charred in places.

Arrange pasta and roasted squash on individual plates and garnish with fresh parsley.

Serve with your favorite tomato sauce and vegan Parmesan. Enjoy!

Notes:

• *You can clean the seeds and keep them for roasting. They taste delicious like pumpkin seeds.
• If you can’t find kuri-, you could also use acorn- or any other similar-sized winter squash (except spaghetti squash because of the completely different texture).
• To make this recipe gluten-free, simply choose your favorite gluten-free pasta. For example Jovial brown rice penne rigate.
• You could add toasted pumpkin seeds as a topping.