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Export 6 ingredients for grocery delivery
Step 1
Zest the lemon into a bowl. Juice the lemon into a separate bowl and discard the seeds. Trim the delicata squash and cut it in half lengthwise. Scoop out the seeds. Slice each half of the squash crosswise into ½-inch thick half-moons.
Step 2
Add the flaky sea salt to the bowl of lemon zest and toss to combine. Set aside.
Step 3
Heat 2 tablespoons of neutral oil in a wide pot over medium-high heat. Add the squash slices in an even layer. Season all over with salt and pepper. Cook without moving for 5 minutes until golden brown.
Step 4
Flip and season again with salt and pepper. Cook for an additional 5 minutes until golden brown. The squash should be fork-tender. Don’t be afraid to crank the heat during the last minute or so of cooking to get those nice caramelized edges. Remove the squash from the pot and transfer it to a plate.
Step 5
Bring a large pot of salted water to a boil. Add the pasta and cook until 2–3 minutes under what the package recommends. Scoop out 2 cups of pasta cooking water and drain the pasta.
Step 6
Drain off excess oil from the pot used to cook the squash. Add the lemon juice, plant-based butter, and maple syrup if using. Bring to a boil and then reduce heat and simmer for 5–6 minutes until it begins to reduce and thicken. Season with salt, pepper, and crushed red pepper.
Step 7
Pour in 1½ cups of the pasta cooking water and bring to a boil. Add the sliced basil and the drained pasta and cook, tossing regularly, until the sauce is thickened and the pasta is al dente, about 3 minutes. If needed, add the remaining ½ cup of pasta cooking water.
Step 8
Gently add the cooked squash and toss gently to combine. Be careful not to break up the squash too much. Taste and season once more to your preferences.
Step 9
Divide the cooked pasta and squash between shallow bowls. Garnish with citrus salt and a few basil leaves. Enjoy!
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