Roasted Squash
With DHC Currant and Pumpkin Seed Toasted Pasta

INGREDIENTS (serves 8 as appetizer or 4 as a light main course)

4 delicata squash, each about 6 inches long, cut in half with the seeds removed

3 tablespoons DHC Núñez de Prado Extra Virgin Olive Oil, divided

1 cup DHC Currant and Pumpkin Seed Toasted Pasta

1 teaspoon ground cumin

1 teaspoon oregano

1 3/4 cup water

6 ounces spinach, washed and trimmed

1 15-ounce can garbanzo beans, drained

1/2 cup grated Parmesan cheese

DIRECTIONS

Preheat oven to 350 degrees.

Line a baking pan with parchment or grease the pan with oil. Place the squash halves cavity side up on the parchment and brush lightly with 1 1/2 tablespoons of the oil. Bake for 30 minutes or until just tender.

While the squash is baking, heat the remaining oil in a pan with a lid. Add the pasta, cumin and oregano to the pan and cook until fragrant, about 1 minute. Add the water, then bring to a boil, cover, reduce heat and cook for 10 minutes. Add the spinach and garbanzo beans and cook over medium heat until the spinach is wilted and the mixture is very moist but not soupy.

Divide the pasta mixture between the squash shells. Sprinkle the grated Parmesan cheese over the top and bake for 10 to 15 minutes more or until the cheese is melted and squash is soft and tender.