This bright and creamy delicata squash cavatelli is my cozy response to really wanting summer to be here – but still wanting to use the best of my winter stock! I had two delicata squashes lying around, and a million ideas on how to use them. But what I was really craving was tiny pockets of glossy, plant-based pasta, and that’s when this cavatelli was born!
The flavors in this easy weeknight pasta are two-fold – the brightness comes from the cherry tomatoes (I know I say never eat tomatoes in winter, but we have greenhouses! And the cravings were dire) and the creaminess and subtle earthiness comes from the delicata squash. I add a hit of spice with red pepper flakes, and my boyfriend always swears there is cheese in this, even though it’s completely plant-based. This creamy pasta is nothing but classic and delicious, and it’s one of my favorite glossy pastas to add to my regular meal rotation.
Table of contents
Ingredients for this delicata squash pasta
This is one of my recipes that’s very low on ingredients, but those always end up being the best recipes! Here is everything you’ll need for this delicata cavatelli:
- 1 16 oz. bag of cavatelli
- 2 small delicata squash
- 2 pints cherry tomatoes
- 4 cloves garlic
- 6 tbsp extra-virgin olive oil
- 1/4 tsp red pepper flakes
- 1/2 cup fresh basil loosely packed, plus more for garnish
- Kosher salt and freshly ground black pepper to taste
How to prepare the delicata squash
The squash is the easy part, you’ll want to roast it cut two ways. So preheat the oven to 400°F, cut one squash into pieces (see photo below) and the other squash in half. Roast at the same time for about 18-25 minutes!
Can I make this recipe with other squashes?
Absolutely, but I prefer delicata for its size and color. It also has a delicate flavor that pairs really nicely with an otherwise very flavorful batch of additional ingredients. If you are going to swap another squash for this recipe, I recommend using a small butternut (you’ll only need one!) or a medium sized acorn squash. Both will perform really well in this delicata squash cavatelli!
How to make the delicata squash pasta sauce
After the squash is roasting, the rest of the pasta sauce is wonderfully simple.
Start with a large dutch oven on medium heat, add the olive oil, a pretty decent amount. Add the tomatoes and season with salt. Cook down for 1-2 minutes, the tomatoes will immediately begin to break down into a sauce.
Add in the garlic and red pepper flakes and continue to cook for another 4-6 minutes, stirring occasionally. Toss in the basil and stir again. Reduce the heat to low and continue to stir every few minutes or so.
Start the cavatelli pasta. Bring a large pot of water to boil, generously salt it, and boil the pasta for about 7-8 minutes.
At this time, the squash should be done. Scoop out the squash from the two halves and blend it with 1/2 cup of water until smooth. Add this to the pasta sauce, stir and season.
When the pasta is done cooking, use a slotted spoon to scoop it in to the tomato sauce. Stir to combine, adding pasta water as needed to keep the sauce smooth and glossy.
A note on adding pasta water
When developing this recipe, I added a lot of pasta water, and I mean a LOT. This sauce is like a sponge, the more salty, starchy water you add to it, the glossier and happier it becomes. Make sure to store your pasta water to the side, because as much as I say hot water can do the same thing, the flavors will just never match.
If you like your pasta thick and creamy, you’ll end up using about 1/2 cup of pasta water. If you like it a bit glossier, feel free to use more. But definitely don’t be afraid of splashing in some pasta water! It’s what makes this recipe goooood.
Looking for similar recipes?
Here are some pastas that I have been loving lately!
And that’s everything for this delicata squash cavatelli!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Delicata Squash Cavatelli
Equipment
- 1 Baking sheet
- 1 dutch oven
- 1 pot
Ingredients
- 1 16 oz. bag of cavatelli
- 2 small delicata squash
- 2 pints cherry tomatoes
- 4 cloves garlic
- 6 tbsp extra-virgin olive oil
- 1/4 tsp red pepper flakes
- 1/2 cup fresh basil loosely packed, plus more for garnish
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F. Cut and deseed the delicata squash. Cut one squash into small slivered pieces, and leave the other in 2 halves. Roast in the oven for 18-24 minutes, or until the halves are fork tender and the slivered pieces are golden on the bottoms.
- While the squash is roasting, prepare the rest of the recipe. Halve the tomatoes and finely grate the garlic.
- In a large dutch oven on medium heat, add the olive oil. Add the tomatoes and season with salt. Cook down for 1-2 minutes, the tomatoes will immediately begin to break down into a sauce.
- Add in the garlic and red pepper flakes and continue to cook for another 4-6 minutes, stirring occasionally. Toss in the basil and stir again. Reduce the heat to low and continue to stir every few minutes or so.
- Start the cavatelli pasta. Bring a large pot of water to boil, generously salt it, and boil the pasta for about 7-8 minutes.
- At this time, the squash should be done. Scoop out the squash from the two halves and blend it with 1/2 cup of water until smooth. Add this to the pasta sauce, stir and season.
- When the pasta is done cooking, use a slotted spoon to scoop it in to the tomato sauce. Stir to combine, adding pasta water as needed to keep the sauce smooth and glossy.
- Add the delicata squash pieces and stir again.
- Serve warm with black pepper and basil to garnish!
I had to modify heavily for what I had on hand (instead of tomatoes and basil I had red onion and veggie chorizo) but I loved the squash methodology and appreciate how this recipe is structured for timing. Will definitely make again.
Made exactly as written, minus pasta shape. Absolutely as promised! Creamy, rich texture in the sauce. Next time I make this (and that will be soon!) I will add a smudge lemon juice to brighten. Thanks for a new way to consume up my favorite squash!
So rich and delicious for a cold winter day!
I added chopped kale into the sauce and let it reduce during the simmer phase for some extra fiber and color. As another commenter said, I used a bit of lemon juice to brighten up the rich squashy sauce. Amazing! Thanks for sharing, this will be a go-to!
Oh Justine, so, so good!!! Even with a “faulty” delicata. The chopped one was horrendously bitter (I have to go now and fish it out of the remainder pasta) but it was still delicious. My husband thought it had cheese, haha. Thank you so very much for sharing your gift with us.