Creamy Gemelli with Roasted Delicata Squash, Golden Shallots and Mascarpone with Crispy Sage and Paprika Pepitas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the delicata squash on a baking tray and toss it with 1 1/2 tablespoons olive oil, half of the salt, and a little black pepper. Roast for 22 to 25 minutes at 220 °C / 425 °F, turning once, until tender and well browned.

2. 2

   While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallots and cook for 8 to 10 minutes, stirring often, until golden and sweet. Add the garlic and red pepper flakes, if using, and cook 1 minute more. Reserve one-third of the shallots for finishing.

3. 3

   In the same skillet, add the sage leaves and cook for 30 to 45 seconds until crisp. Remove carefully and set aside. Add the pepitas, sweet paprika, and a pinch of salt; toast for 1 to 2 minutes, stirring, until fragrant. Set aside with the sage.

4. 4

   Bring a large pot of well-salted water to a boil. Cook the gemelli according to the package instructions until al dente. Before draining, reserve 1 cup / 240 ml of the pasta cooking water.

5. 5

   Transfer the roasted squash to a blender or food processor with the remaining shallots from the skillet, mascarpone, Parmesan, lemon zest, 1 tablespoon lemon juice, and 1/2 cup / 120 ml pasta cooking water. Blend until very smooth. If needed, add a little more pasta water. Taste and adjust with the remaining salt and black pepper.

6. 6

   Return the skillet to medium-low heat and pour in the squash sauce. Add the cooked gemelli and toss for 1 to 2 minutes, adding more pasta water little by little if you want a looser, silkier texture.

7. 7

   Serve the pasta topped with the reserved shallots, crispy sage, paprika pepitas, and extra Parmesan if desired. Finish with a little more black pepper just before serving.