When I think of delicata squash, I think of “delicate” squash because the skin is thin, edible & nutritious! Full of fiber & flavor, you can create many recipes with this squash.
2 cups cooked pasta shells
2 larger delicata squash
2 tablespoons non-salted butter
1/2 cup greek yogurt
1 teaspoon mustard powder
1 teaspoon garlic powder
Pinch salt/pepper
2 tablespoons of water
Optional toppings/additions:
1/2 cup chopped walnuts, toasted
Heat the oven to 350′.
Wrap delicata squash in tin foil and let bake for 20-25 minutes or until the skin is soft to the touch.
Remove squash from the oven, cut in half (longways) and remove the seeds and stem.
In a nutri-bullet or food processor, combine squash (with skin), greek yogurt, salt, pepper, cumin, water and mustard powder.
Blend for 1 minute or until smooth for “delicata cheese”, add more water if the consistency is too thick.
Heat noodles and butter in a medium size pot.
