Autumn is a time of abundance, especially when it comes to fall harvest vegetables. This pasta is an ode to the season, highlighting the lovely Ontario-grown produce we have access to here in Kitchener-Waterloo. With such a variety of nourishing vegetables to choose from, this recipe marries those sentimental cozy fall flavours into one simple, delicious meal.
This recipe was made using squash, leeks, garlic, corn, and baby tomatoes from Thames River Melons, a farm in Blandford-Blenheim, who can also be found at the St. Jacobs Farmers Market.
What you’ll need:
12oz of Spaghetti or Linguine
1 large Delicata squash, (or 2 small), cleaned, halved lengthwise, seeded, and sliced crosswise into ½ inch-thick half moons
3 leeks, white and light-green parts only, thinly sliced
2 cloves of garlic, minced
2 ears of corn
1 cup of Baby Tomatoes, halved
Salt, Pepper, Chili Flakes
Fresh Sage and Thyme
Half a Lemon
2 TBSP plant-based butter
1 cup plant-based milk (I suggest oat milk)
2 cups of reserved pasta water
1. Preheat oven to 425 degrees.
2. Toss Delicata squash in 1 TBSP olive oil, salt and pepper. Place on baking sheet in a single layer. Bake at 425 for 15-18 minutes. Flip squash and broil on high for another 8-9 minutes, until crispy on the exterior, and tender on the inside.
3. While squash is cooking, in a large pot of heavily salted water, cook pasta al dente. Reserve about 2 cups of pasta water, prior to draining. Drain pasta, rinse with cold water, lightly oil to avoid sticking, and set aside.
4. In the same pot, sauté leeks and crushed garlic in olive oil until opaque and tender, approx. 5-8 minutes. Add chili flakes, thyme and chopped fresh sage. Season with salt and pepper.
5. Using a sharp knife, cut fresh corn off the cob in a downward motion into the pot. Add halved baby tomatoes to pan. Sautee ingredients until tender and incorporated, approx. 4-5 minutes. Lower heat to a simmer.
6. Add al dente pasta to pot with leeks, garlic, corn, tomatoes. Add plant-based butter, olive oil and oat milk. While stirring, add in 1 cup of pasta water, and let contents simmer for 3-4 minutes. Top your pot with a lid, turn off heat, and allow pasta to absorb excess liquid.
7. Once your pasta absorbs liquid, add squash pieces, and stir to incorporate. If a saucier consistency is desired, use leftover pasta water accordingly.
8. Serve hot. Top with salt and pepper to taste. Finish with fresh lemon and breadcrumbs.