Fusilli with Delicata Squash, Blue Cheese & Arugula

PersonalPoints™

per serving

Total Time: 50 min

Prep: 20 min

Cook: 30 min

Serves: 6

Easy

This is a sophisticated, but still, a simple-to-prepare pasta dish that's perfect for a casual dinner party paired with some crusty bread and a make-ahead dessert. You've got everything you need in this recipe for a full meal in a bowl - a yellow and a green vegetable, a dense, earthy cheese, and an earthy, al dente grain. This pasta is picture pretty, too, and sure to wow. Delicata is a wonderful winter squash that doesn’t need to be peeled – just slice in half, remove the seeds, and roast until the skin is tender. Its slightly sweet flesh is the perfect counter to punchy wilted arugula. If you have leftovers, they make a great, room temperature pasta salad lunch.

Ingredients:

2 lbs uncooked delicata squash, cut in half lengthwise, seeded, sliced in ¼-in-thick half moons
2 medium garlic cloves, minced
1 tbsp olive oil
½ tsp Crushed red pepper flakes
¼ tsp Kosher salt
¼ tsp black pepper
8 oz uncooked fusilli
5 oz arugula, baby variety
2½ oz blue cheese, crumbled

blue

Instructions

Preheat the oven to 400°F.
On a rimmed baking sheet, toss together squash, garlic, oil, red pepper, salt, and black pepper. Roast, stirring halfway through, until tender and caramelized, 30-35 minutes.
Meanwhile, cook pasta according to package directions; drain and keep hot.
In a large bowl, combine hot pasta, roasted squash, arugula, and cheese; stir well and serve immediately.
Serving Size: 2 cups!