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Before you look at me askance at the thought of “pumpkin spice pasta,” hear me out. Half moons of delicata squash get tossed with our house Pumpkin Spice Masala — enhancing its deep, rich flavor — some finely chopped rosemary and Sirārakhong Hāthei Chillies, which steers the dish towards savory with a kiss of smoky heat. After roasting to caramelized perfection, the squash is tossed with egg tagliatelle, browned butter, shallots, Parmigiano-Reggiano, and a squeeze of fresh lemon juice. For added verdant freshness and textural magic, it’s topped with a gremolata of roasted pumpkin seeds, parsley, garlic, and lemon zest. You want a bowl, right?