Rich roasted squash, tangy feta with pomegranate seeds and al dente pasta set the stage for a hearty fall dinner, tied together with a zesty Pumpkin Vinaigrette.
Preheat oven to 400 degrees. Slice delicata squash ¾ in. thick and toss with 1 tbsp olive oil, 1 tsp salt and ½ tsp pepper. Arrange on a large baking sheet and roast for 30-35 minutes until fork tender, toss halfway through cooking While squash is roasting, prepare pasta according to package directions. Drain pasta and pour it into a large bowl of cold water to halt the cooking process. Divide baby lettuce among four plates and top with pasta. Top each salad with crumbled feta and pomegranate arils. Drizzle Pumpkin Vinaigrette atop each salad and serve immediately, with more dressing on the side.