1 large Delicata Squash
2 large Shallots, sliced
4 Tbsp + 2 Tbsp SOOC Butternut Squash Seed Oil
¼ tsp + ¼ tsp SOOC Rosemary Sea Salt
½ Tbsp + ½ tsp SOOC Roasted Garlic Seasoning
½ tsp + ¼ tsp Red Pepper Flakes
2 Tbsp SOOC Vermont Maple Balsamic
4 Tbsp Butter
2-3 cups Baby Bella Mushrooms, sliced
1 Tbsp Garlic, minced
¼ tsp Black Pepper
3 Tbsp All-Purpose Flour
2 cups Vegetable Broth
1 cup Heavy Cream
1 cup Parmesan
1 lb Rigatoni Pasta
2 cups Arugula, loosely packed
Preheat oven to 425℉. Slice your delicata squash lengthwise, scooping out the seeds with a spoon. Slice the squash halves into ½” thick crescent moon-shaped slices. Add to a large bowl.
Toss the delicata squash with the shallots, 4 Tbsp Butternut Squash Seed Oil, ¼ tsp Rosemary Sea Salt, ½ Tbsp Roasted Garlic Seasoning, and red pepper flakes. Transfer to a baking sheet, and roast for 25 minutes. Once the squash is cooked, drizzle the Vermont Maple Balsamic on top and set aside.
While the squash is cooking, make the mushroom cream sauce. In a large saucepan, heat the butter and 2 Tbsp of Butternut Squash Seed Oil over medium heat. Add the mushrooms and garlic, and saute for 5-6 minutes. Season with red pepper flakes, ¼ tsp Rosemary Sea Salt, ½ tsp Roasted Garlic Seasoning, and black pepper. Toss to combine.
Add the flour to the mushrooms, stirring until lightly browned for about 1 minute. Slowly add the vegetable broth and heavy cream, and mix to combine. Add in the parmesan cheese, stirring as the sauce begins to thicken. Turn the heat down low and let cook.
Meanwhile, cook the pasta to al dente according to package instructions. Strain the pasta, saving about 1 cup of the pasta water. Add the cooked pasta to the mushroom cream sauce, and some of the pasta water as needed. Gently toss to combine, continuing to do so until the sauce has thickened.
Scoop the pasta into individual bowls, and top each one with roasted delicata squash and arugula. Season with a pinch of red pepper flakes, and enjoy!