Easy 40 minutes

Pumpkin Spice Pasta with Delicata Squash

PSL Fever has hit! Now that it's fall, we want Pumpkin Spice everything. Rachael Ray's recipe has you covered!

Products used for this recipe


3 delicata squash (8 to 10 oz. each)—trimmed, halved lengthwise and seeded, then cut into 1/4-inch-thick half moons

3 tablespoons Colavita olive oil

1/2 teaspoon pumpkin spice

1 pound bucatini

1 stick butter

20 fresh sage leaves, plus 1 tbsp. chopped

1 tablespoon fresh rosemary leaves, plus 1 tbsp. chopped

1 tablespoon fresh thyme leaves, plus 1 tbsp. chopped

1 cup heavy cream

1 cup finely grated Parmesan, plus shaved Parmesan for garnish


Preheat the broiler. On a rimmed baking sheet, toss the squash, oil and pumpkin spice. Season with salt and pepper and arrange in a single layer on the baking sheet. Broil, turning once, until the squash is tender and golden brown, about 8 minutes.

Meanwhile, bring a large pot of water to a boil; salt the water, add the pasta and cook until al dente. Drain the pasta, reserving 1 cup of the starchy cooking water.

In a large skillet, melt the butter over medium heat. Add the sage leaves, rosemary leaves and thyme leaves; cook until the leaves are crispy and the butter is browned, about 5 minutes. Using a slotted spoon, transfer the sage to paper towels; season. (Leave the rosemary and thyme in the butter.)

Toss the pasta with the brown-butter mixture in the skillet. Stir in the chopped herbs, cream and the grated Parmesan, adding the reserved pasta water, 1/4 cup at a time, as needed to make a thick sauce. Add the squash, season and gently toss. Transfer the pasta to bowls; top with the fried sage leaves and shaved Parmesan.

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