Roasted Delicata Squash Pasta

Trim the stem and root end off 1 delicata squash and slice it in half lengthwise.  Scrape a spoon along down the length of the pieces to remove the seeds  and strings. Slice each half in half again, then cut into ½-inch wide chunks. 

Put the squash in a large mixing bowl with 2 tablespoons extra virgin olive oil, ½ cup sliced shallot or red onion, 1 grated or finely chopped garlic clove, ½ teaspoon crushed red pepper, and ½ teaspoon kosher salt. Toss to coat, then transfer to a half-size (13"x15") rimmed baking sheet. You can also mix the veggies and seasonings directly on the baking sheet to save on clean up.

Bake 20-25 minutes, stirring everything around halfway through, until the squash is tender and nicely brown. Drizzle the balsamic over the squash as soon as it comes out of the oven and stir gently with a spatula.

While the squash is roasting, bring a large pot of salted water to a boil. Cook 8 ounces dried rigatoni or mezze rigatoni until al dente. Before draining the pasta, add 2 big handfuls washed baby greens to the colander. The brief contact with the boiling pasta water will wilt the greens. If you're using a tender green like arugula, just toss it in after draining the pasta.

Transfer the pasta and greens back to the pasta cooking pot and stir in ⅓ cup heavy cream and ¼ cup grated fresh Parmesan cheese. 

Add the squash to the pasta and toss together. Serve hot with additional cheese and chili to your taste.