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Great homemade coffee with James Hoffmann.
This hearty, autumnal pasta dish is perfect for cold weather. We use delicata or acorn squash, two thin-skinned varieties that don’t require peeling, so prep is that much easier. Thinly slicing the squash ensures it cooks quickly under the broiler, becoming tender and slightly caramelized. Fresh goat cheese is added to the hot pasta, melting into a creamy sauce, while baby kale and toasted walnuts give some additional heft. Ribbon-like pasta shapes, such as pappardelle or tagliatelle, are an especially good match for the thin slices of squash.
pound delicata squash OR acorn squash, quartered lengthwise, seeded and sliced crosswise about ¼ inch thick
tablespoons extra-virgin olive oil, divided
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