Three plates of pasta salad on a checkered tablecloth with utensils and ingredients.

Elbows with Delicata Squash, Arugula, Lemon Shallots

Name: Elbows with Delicata Squash, Arugula, Lemon Shallots
Total time: 50 min
Yield: 6
Ingredients: 2 medium delicata squash; 2 shallots; 1 lemon, cut in half; 1/4 cup sage leaves; 1/2 cup olive oil, divided; 1 teaspoon kosher salt, plus more for serving; 1/2 teaspoon ground black pepper, plus more for serving; 1 box (12 oz) Carbe Diem!™ Elbows; 3 cups arugula; 1/2 cup goat cheese (optional); 1/2 cup toasted pistachios

A bright and cozy pasta dish that balances sweet roasted delicata squash and caramelized shallots with peppery arugula and zesty lemon. Finished with creamy goat cheese and crunchy pistachios, this elegant yet easy meal celebrates fall flavors in every bite.

50 Minutes
6 Servings
63g Net Carbs
520 Calories

Ingredients

2 medium delicata squash
2 shallots
1 lemon, cut in half
1/4 cup sage leaves
1/2 cup olive oil, divided
1 teaspoon kosher salt, plus more for serving
1/2 teaspoon ground black pepper, plus more for serving
1 box (12 oz) Carbe Diem!™ Elbows
3 cups arugula
1/2 cup goat cheese (optional)
1/2 cup toasted pistachios

Nutrition

6 Servings Per serving: Calories 520; Total Fat 24g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 610mg; Total Carbohydrate 63g (Dietary Fiber 31g, Sugars 8g); Protein 12g

% Daily Value: Vitamin A 210%; Vitamin C 20%; Calcium 8%; Iron 15%;

Net Carbs = 63 grams

Steps

Heat oven to 425°F. Cut squash in half lengthwise and cut off ends, then use a spoon to scoop out seeds. Cut squash into 1/4-inch thick half moons. Peel shallots and cut into quarters.
Spread squash, shallots, lemon halves and sage leaves on 1 or 2 rimmed baking sheets—giving the vegetables some space will let them brown more evenly. Drizzle with 1/4 cup of the olive oil, then season with 1 teaspoon kosher salt and 1/2 teaspoon ground pepper. Stir until evenly coated. Roast until squash and shallots are golden brown and tender, stirring halfway through, about 25 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add elbows to pot and cook until al dente, 12 to 14 minutes. Drain.
When ready to serve, place elbows, squash, shallots, sage, and arugula in a large bowl. Squeeze lemon over everything and drizzle with remaining olive oil. If desired, sprinkle goat cheese on top. Stir well until everything is combined and saucy, then taste and season with additional salt and pepper, if needed. Sprinkle with pistachios. Serve immediately.

Save to Pinterest