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Creamy delicata squash pasta tossed with an easy goat cheese sauce, roasted delicata squash, Pete and Gerry's fried organic eggs, basil, and maple-hazelnuts.
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Roasted Delicata Squash Pasta With Fried Egg, Goat Cheese, and Hazelnuts

  • Meals
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5/5 - 1 Ratings
Prep Time 20 minutes
Cook Time
Serving Yield 2 large servings

Delicata squash is the ideal candidate for this creamy weeknight pasta dish tossed in goat cheese. Unlike many of its counterparts, delicata squash has a thin, delicate, edible skin and rind—a convenience that takes the fuss out of roasting this naturally sweet winter squash, since peeling isn't required. The roasted delicata and goat cheese pasta both come together with a fried egg and a handful of hazelnuts lightly candied in maple syrup.

By: Naturally Ella


For the squash:

  • 1 delicata squash
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt

For the garnish:

  • 1/4 cup chopped hazelnuts
  • 1 teaspoon maple syrup
  • 1/8 teaspoon sea salt
  • 1/4 cup basil, julienned

For the pasta:

  • 2 Pete and Gerry's Organic Eggs, fried
  • 4 ounces pasta
  • 2 ounces goat cheese, room temperature
  • 2 tablespoons milk
  • Pinch of sea salt
  • 1 small clove of garlic, minced
  • 1/2 teaspoon lemon zest

Nutritional Information

Servings: 2

Amount Per Serving: Calories 780, Fat Cal. 350, Total Fat 39g (60% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 1020mg (43% DV), Total Carb. 90g (30% DV), Fiber 11g (44% DV), Sugars 13g, Protein 26g, Vitamin A (750% DV), Vitamin C (120% DV), Calcium (30% DV), Iron (35% DV), Vitamin D (15% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


To make the squash:

Step 1

Heat your oven to 425F. Scrub the squash well, then cut in half lengthwise. Trim the ends, remove any seeds, then cut each half into 1/4-inch thick slices. Place slices on a baking sheet and toss with the olive oil, smoked paprika, and salt. Roast until nicely browned, about 25 minutes.

To make the garnish:

Step 1

While the squash is roasting, heat a small skillet over medium heat. Add the hazelnuts and toast until they start to brown and become fragrant. Remove from heat and stir in the maple syrup and salt. Toss to coat and transfer to a plate to cool.

To make the pasta:

Step 1

Cook pasta according to the instructions on the package while you prepare the sauce: add the goat cheese, milk, salt, garlic, and lemon zest to a bowl, and stir or whip together until well combined.

Step 2

When the squash is done, remove from the oven and toss with the toasted nuts and basil.

Step 3

Reserve a cup of pasta cooking water. Drain the pasta, then return it to the pot. Add in the goat cheese sauce and stir to combine. If needed, add in a splash of pasta water to thin out the sauce and help the goat cheese cling to the pasta. Divide into serving bowls and top each bowl with the delicata squash and a fried egg.

Farm Team Tips:

If it's a little too late in the season to find fresh basil near you, try dill instead for another delicious variation of this recipe.

While the maple hazelnuts require a few extra steps, they're completely worth it for the sweetness that maple syrup brings to this dish. However, if you're looking for a shortcut, regular toasted nuts are a great option as well. You can also swap out the hazelnuts for toasted pecans or walnuts.

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