Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs

Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs

Two words: delicata squash

I probably shouldn’t be admitting this, but up until I made this dish, I had not once cooked a delicata squash. Why not? I thought, like gourds, they were purely decorative. How embarassing! And I call myself a food blogger?

I think I made up for it with today’s recipe. And please excuse my use of chickpeas for the second time this week: I didn’t want them to go bad! 

Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs

Delicata squash has the heartiest flavor of all the squashes, I’ve come to find. It almost tastes meaty or nutty. When lightly dabbed with maple syrup, its rich flavors create a sweet and savory dream. Cutting into one is like having dinner and dessert in a bite

Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs

And let’s talk about the toasted pumpkin gremolata breadcrumbs. Since I’ve only used pumpkin once this October, I wanted to build it into a recipe. I went to Marc Forgione restaurant in TriBeCa with Lu on Saturday night and saw “pumpkin gremolata” on the menu. Genius. I didn’t actually order it, but I know how to make gremolata breadcrumbs, so I seasoned and toasted some pumpkin seeds, threw it in the mix and called it even. And wow, the crunchy fall flavors of this gremolata makes the dish come together, completely. 

Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs

The chickpeas are a light protein source that pairs well with the freshness of the zucchini pasta, which is simply cooked in garlic, red pepper flakes and a bit of grated parmigiano-reggiano cheese (my favorite way to create a salty and satisfying pasta sauce).

Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs

Not only did I eat an entire roasted delicata squash, but I licked this bowl clean. If you’re gluten-free, substitute gluten-free bread in this recipe for the whole wheat kind. You don’t want to miss out on this gremolata.

Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs

Side note, that’s unrelated to this dish: Today is Lu’s 35th birthday. I’ve got lots in store for him! I’m a big birthday person – I love to make people feel like their birthday is the most important day of the year, because it is! In his honor, I’d like to reminisce about his birthday last year.

It was when Hurricane Sandy was hitting brutally. We had no power, we were crouched in his apartment in Hoboken with another couple, and we were eating whatever his then-roommate-who-was-also-a-nutritionist could whip up. We had been stuck in there since Sunday and now that it was Tuesday, we were going stir crazy. I remember trying to go down the elevator and water started rushing in like in the Titanic. We took the stairs and couldn’t get out of our building without being in waist-high murky water. We went on top of the windy roof and saw people floating on mattresses and kayaking in the streets. It was surreal.

img_0734

img_0740

Above: the view outside Lu’s apartment during Hurricane Sandy, and Lu, the day we escaped and sought shelter in my Uncle’s house in central NJ.

That evening, I went into the hallway where I heard two guys playing a drinking game. In an act of kindness (rations were low!), they gave me a beer and we had a birthday toast for Lu. Plus, his neighbor across the way “cooked” him cupcakes on a gas stove, miraculously. All of us celebrated his 34th birthday in candlelight that night, playing board games, eating interesting-tasting cupcakes and listening to Mother Nature howling outside.

So Lu, I dedicate this recipe to you…. and to a natural-disaster-free birthday this year, I love you! #jerseystrong 

Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs

Yields 2

20 minPrep Time

20 minCook Time

40 minTotal Time

Save Recipe

Ingredients

  • For the breadcrumbs:
  • 1/4 tsp crushed coarse sea salt
  • 1/4 tsp ground pepper
  • 1.5 tbsp finely chopped fresh parsley
  • 1 piece of whole wheat bread
  • zest of 1 lemon
  • 1/4 tbsp olive oil
  • 2 tbsp shelled pumpkin seeds
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • olive oil cooking spray
  • For the rest:
  • 1 delicata squash
  • maple syrup to drizzle
  • salt and pepper, to taste
  • 3 medium zucchinis, Blade C
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/4 tsp red pepper flakes
  • 1/2 cup chickpeas
  • 1/4 cup freshly grated parmigiano-reggiano cheese + 1 tbsp extra for garnish

Instructions

  1. Preheat the oven to 400 degrees.
  2. Take the delicata squash and cut it length wise. Scoop out the inside seeds and cut into 1" thick pieces. Place in a baking tray, coated with cooking spray.
  3. Drizzle maple syrup over the squash very lightly. Rub in with fingertips or cooking brush and season with salt and pepper. Roast for 25-30 minutes, flipping over twice throughout cooking to ensure that both sides brown evenly.
  4. While the squash is roasting, place the pumpkin seeds in a baking tray and coat seeds with cooking spray. Season evenly with cumin, chili powder and salt and pepper. Bake in the oven for 3 minutes. Remove from the oven and place into a food processor. Chop roughly. Place into a bowl and set aside.
  5. Place the bread into the food processor and pulse until made into breadcrumbs.
  6. Place a medium skillet over medium heat and add in the 1/4 tbsp of olive oil. Once the oil heats, add in the breadcrumbs. Toast for about 2-3 minutes or until they just start to become crunchy. Add them into the bowl with the pumpkin seeds and add in the lemon zest, parsley, and salt and pepper. Set aside.
  7. In a large skillet, place in the tbsp of olive oil. Once the oil heats, add in the garlic and cook for 1 minute. Add in the red pepper flakes, cook for 30 seconds and then add in the zucchini noodles and chickpeas. Cook the zucchini noodles for 2 minutes and then add in the cheese, stir to combine thoroughly, and plate into a dish.
  8. Top the zucchini noodles with 4-5 pieces of delicata squash, 2 tbsp of the breadcrumbs and top with extra cheese, if desired.
  9. Enjoy!
http://inspiralized.com/maple-roasted-delicata-squash-chickpea-zucchini-pasta-with-toasted-pumpkin-gremolata-breadcrumbs/

Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs

Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs

Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs

INSPIRALIZE SOMEONE:Share on FacebookPin on PinterestTweet about this on TwitterShare on LinkedInShare on Google+Email this to someone

Comments

  1. This is gorgeous!

  2. This dish looks so good! Looks just like real pasta!

  3. Delicata is my FAV.O.RITE winter squash so I’m so glad you finally got it into your life! It’s just so deliciously easy to cut. And you can’t get any better than that, really. LOVE this dish! Dare I say it’s my favorite that you’ve posted yet?!

  4. Never tried delicata squash either! My husband’s birthday is next Monday- last year, we were still stuck at home at that point too, but thankfully had power back. Celebrated with pot roast and red velvet whoopie pies… mm! Happy birthday to your man!

  5. Heh – I was looking at my pictures from Sandy and my dinner that night was delicata squash roasted in my toaster oven! Mother Nature can’t keep a foodie down ;-)

    Once again, you’ve created a recipe with all of my favorite things. I may skip the maple glaze, but that gremolata sounds amazing!

  6. Loving the combination of chickpeas, pasta, and squash in this recipe! Gorgeous!

  7. looks great..must be yummy! gonna try it!

    http://thestoryofayna.blogspot.com/

  8. What an absolutely beautiful dish, Ali! So perfect for Fall eating ;)

  9. Well, I’m not a fan of chickpeas, but I could do this replacing them with bacon. Like you, I thought that they were just a pretty gourd, but they are very tasty. Running late last night, I just cooked some bacon, stuffed it into the squash, sprinkled some cheese on top and broiled it. Fast and yummy. However, I never would have even tried this if it hadn’t been for you bringing it to my attention. Thank you.

  10. I’ve never had a delicata squash either, but it is on my grocery list now. This looks delicious and beautiful!

  11. The Cupcake Stand Blog

    Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs | Inspiralized

  12. motherhoodinpointoffact.com

    Maple Roasted Delicata Squash & Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs | Inspiralized

Trackbacks

  1. […] Autumn Zucchini Pasta with Roasted Pumpkin from Inspirialized […]

  2. […] sake of my tummy….so I just decided to X the breadcrumbs out & keep going.  So thank you Ali for this delicious recipe! Also for those of you that love pasta…who are we kidding EVERYBODY […]

  3. […] Maple Roasted Delicata Squash and Chickpea Zucchini Pasta with Toasted Pumpkin Gremolata Breadcrumbs from Inspiralized […]

Leave a note