< Return to Seasonal Recipes

Linguine with Delicata Squash & Thyme


3 tablespoons olive oil
1 delicata squash, halved lengthwise, seeds removed, sliced crosswise ½ inch thick
6 garlic cloves, smashed
4 sprigs thyme, plus leaves for serving
Kosher salt, freshly ground pepper
12 ounces linguine
3 ounces Parmesan, finely grated (about 3 cups), plus more for serving


  1. Heat oil in a large skillet over medium-high. Arrange squash in skillet in a single layer and cook undisturbed until browned, about 5 minutes. Shake skillet, scraping bottom with a spatula to release squash, and turn pieces.
  2. Add garlic and thyme sprigs; season with salt and pepper. Cook, tossing occasionally, until squash is tender and garlic is browned all over, about 5 minutes. Remove from heat; set aside.
  3. Cook pasta in a large pot of boiling salted water, tossing occasionally, until very al dente, about 7 minutes.
  4. Using tongs, transfer pasta to reserved squash mixture and add 1½ cups pasta cooking liquid. Set over high heat; cook, tossing, until pasta is al dente and liquid is reduced by half, about 3 minutes. Reduce heat to medium-low and gradually add 3 oz. Parmesan, tossing until cheese is melted and pasta is coated in a smooth, glossy sauce. Thin with more pasta cooking liquid if needed. Pluck out thyme sprigs.
  5. Divide pasta among bowls and top with thyme leaves and more Parmesan.