Step 1

Preheat the oven to 400°F. Cut and deseed the delicata squash. Cut one squash into small slivered pieces, and leave the other in 2 halves. Roast in the oven for 18-24 minutes, or until the halves are fork tender and the slivered pieces are golden on the bottoms.

Step 2

While the squash is roasting, prepare the rest of the recipe. Halve the tomatoes and finely grate the garlic.

Step 3

In a large dutch oven on medium heat, add the olive oil. Add the tomatoes and season with salt. Cook down for 1-2 minutes, the tomatoes will immediately begin to break down into a sauce.

Step 4

Add in the garlic and red pepper flakes and continue to cook for another 4-6 minutes, stirring occasionally. Toss in the basil and stir again. Reduce the heat to low and continue to stir every few minutes or so.

Step 5

Start the cavatelli pasta. Bring a large pot of water to boil, generously salt it, and boil the pasta for about 7-8 minutes.

Step 6

At this time, the squash should be done. Scoop out the squash from the two halves and blend it with 1/2 cup of water until smooth. Add this to the pasta sauce, stir and season.

Step 7

When the pasta is done cooking, use a slotted spoon to scoop it in to the tomato sauce. Stir to combine, adding pasta water as needed to keep the sauce smooth and glossy.

Step 8

Add the delicata squash pieces and stir again.

Step 9

Serve warm with black pepper and basil to garnish!