Gen's Delicata Squash Pasta
Why I Love This Recipe
Featuring: Delicata squash, zucchini, sweet peppers, zucchini, eggplant, onion, and garlic.
A mediterranean-inspired pasta that is simple yet full of vegetable goodness. If you have fresh basil, feel free to add some in!
Ingredients You'll Need
2-3 Tablespoons of olive oil
1 onion (or fresh onion), chopped
1-2 garlic cloves (or garlic scapes), minced
2 carrots, diced
1/2 delicata squash, halved lengthwise, seeds removed, cut into 1/2-inch slices
1 zucchini, chopped
1 sweet pepper, seeds removed, diced
1/2 eggplant, skin removed, diced (removing skin is not necessary- my kids just prefer it that way in this recipe)
3 cups of tomatoes, chopped (approx. 2-3 tomatoes)
1/2 teaspoon, dried oregano
1/2 teaspoon, dried basil
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
Cooked pasta, for serving
Heat oil in a pot on medium-high heat. When oil is hot, add the onion and garlic and sauté a few minutes until the onion is translucent. Add the carrots and delicata squash, and sauté a 2-3 minutes. Add the zucchini, sweet pepper and eggplant and sauté until the carrots/squash and zucchini are tender but still a little crisp (if you find that the eggplant is burning, just add a bit of oil of 1/8 cup of water). Add the tomatoes, oregano, basil, salt and pepper and mix well. Reduce heat to medium and simmer for 15 minutes or so, stirring frequently, until the vegetables are tender and the tomatoes can be squished with the back of a spoon. Adjust taste by adding salt and pepper as needed.
Serve on hot pasta.