Fusilli with Delicata Squash, Blue Cheese & Arugula
7
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
6
Difficulty
Easy
This is a sophisticated, but still 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. It's 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
Uncooked delicata squash
2 pound(s), cut in half lengthwise, seeded, sliced in ¼-in-thick half moons
Garlic
2 clove(s), minced
Olive oil
1 Tbsp
Crushed red pepper flakes
½ tsp
Kosher salt
¼ tsp
Black pepper
¼ tsp
Uncooked fusilli
8 oz
Arugula
5 oz, baby variety
Blue cheese
2½ oz, crumbled
