Prepare the Delicata Squash - Wash the delicata squash and pat it dry. Cut the squash in half lengthwise, then scoop out the seeds using a spoon. Slice the squash into thin half-moons, about ¼-inch thick. - If you prefer a softer texture, you can peel the delicata squash before slicing. However, keeping the skin on adds a nice visual appeal and extra nutrients to the dish.

Cook the Pasta - Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it is al dente. Drain the pasta in a colander and set it aside.

Sauté the Delicata Squash - Heat the olive oil in a large skillet over medium heat. Add the delicata squash slices and sauté for about 8-10 minutes, or until they are tender and slightly caramelized. Stir occasionally to ensure even cooking.

Add the Garlic and Rosemary - Mince the garlic cloves. Push the sautéed squash to one side of the skillet and add the garlic and rosemary to the other side. Sauté for 1-2 minutes, or until the garlic becomes fragrant and golden.

Combine the Pasta and Squash - Add the cooked pasta to the skillet with the squash, garlic, and rosemary. Toss everything together until the pasta is coated with the flavors and the squash is evenly distributed. Season with salt and black pepper to taste.

Serve and Garnish - Transfer the Delicata Squash Harvest Pasta to serving plates or bowls. Sprinkle grated Parmesan cheese over the top, and garnish with fresh parsley leaves. Serve immediately and enjoy!