Delicata Squash Gemelli

French mediterranean late summer pasta with goat cheese, pistachio, Meyer lemon, castelvetrano olives, and parsley.

3 lb. Gemelli pasta, cooked 12 min. to al dente
6 ea. garlic cloves, sliced thinly
24 oz Delicata squash, sliced 1/8" and roasted (cooked yield)
2 oz pistachio gremolata
3 oz pistachios, roasted & salted, chopped 1/8"
1 ea. Meyer lemon, zested and juiced
2 oz extra virgin olive oil
½ cup extra virgin olive oil
12 oz goat cheese, crumbled into 5-6 pieces
1½ oz goat cheese, crumbled into 5-6 pieces
3 oz Castelvetrano olives
2 tbsp. Italian parsley, finely chopped
  1. For the Pistachio Gremolata: In a mixing bowl, combine the chopped pistachios, chopped Castelvetrano olives, Meyer lemon zest and juice, chopped parsley and extra virgin olive oil. Reserve for pasta.

    For the Roasted Delicata Squash: Preheat convection oven to 425°F. Cut Delicata Squash in half lengthwise, remove seeds, cut into 1/8″ half-moons. On a parchment lined half sheet tray, mix Delicata squash with canola oil, then evenly distribute on the try. Gently season with salt and fresh ground pepper. Roast for 13-15 minutes until they begin to caramelize to a light golden-brown color and the edges begin to crisp.

  3. Bring a large pot of water to a boil and cook the pasta according to the directions.
  4. In a large rondo, add extra virgin olive oil and slowly heat the garlic for about 1–2 minutes. Immediately add the cooked pasta.
  5. Add 2 cups pasta water, goat cheese crumbles, roasted Delicata squash, then mix ingredients and cook for about 2 minutes to create a glaze on the pasta.
  6. Turn the fire to low, remove from burner, and add the Pistachio Gremolata. Salt, and gently toss pasta and ingredients together very well. Continue to cook for 1 more minute.
  7. Gently place pasta into large serving platter or hotel pans.
  8. Evenly distribute Pistachio Gremolata over top of pasta. Garnish with more goat cheese.