It’s my favorite time of year.
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I bought my first two delicata squashes of the season a couple of days ago. (Technically, you can buy delicata all year round. But for some reason, I only crave it after October 1.) They have been sitting on my counter, waiting patiently until I find the right recipe. Well, today, I think I found it.
Because nothing says the beginning of cold season like a buttery, crispy Parmesan, sage, and pine nut breadcrumb topping. It’s cozy, a little fancy, and a delicious way to make seasonal produce the star of dinner. |
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Eat up!
Ginger Wojcik
Senior Newsletter Editor |
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Written by Ginger Wojcik
October 18, 2026 • 2 min read |
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| Pasta with delicata squash and sage brown butter |
Delicata squash brings more than fall vibes. It’s rich in fiber, which supports digestive health, blood sugar management, and weight maintenance. Delicata squash also contains beta-carotene, a plant pigment your body converts into vitamin A. Eating vitamin A helps support immune function and eye health.
Unlike other types of winter squash, delicata has a tender skin you can eat, so there’s no peeling required!
Fresh sage adds earthy flavor without needing much salt, while pine nuts contribute healthy fats and a little plant-based protein. Whole grain breadcrumbs add extra fiber compared with their refined-grain counterparts.
Brown butter and Parmesan bring saturated fat and calories into the mix. If you’re trying to minimize those things in your diet, you can swap the butter out for olive oil and skip the cheese. You can also pair this recipe with a simple green salad if you want some extra veggies on your plate. |
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| Want to add this recipe to your weekly meal planner? Click the "Add to meal plan+" button in the top right corner of this article! |
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| Until next time, |
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Take care of yourself, and we’ll see
you again soon! |
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