Photo of Fusilli with Delicata Squash, Blue Cheese & Arugula by WW

Fusilli with Delicata Squash, Blue Cheese & Arugula

Total Time
50 min
20 min
30 min
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.


Uncooked delicata squash

2 pound(s), cut in half lengthwise, seeded, sliced in ¼-in-thick half moons


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


5 oz, baby variety

Blue cheese

2½ oz, crumbled


  1. Preheat oven to 400°F.
  2. 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.
  3. Meanwhile, cook pasta according to package directions; drain and keep hot.
  4. In a large bowl, combine hot pasta, roasted squash, arugula, and cheese; stir well and serve immediately.
  5. Serving size: 2 cups