Roasted Delicata Squash Pasta

This roasted delicata squash pasta brings together the sweet, nutty flavor of delicata squash with a creamy lemon butter garlic sage sauce for a cozy vegetarian meal. Perfect for fall when fresh squash is abundant, this dish is a comforting way to enjoy seasonal produce in a simple pasta dinner.

I first made this dish after discovering delicata squash at a local market. The warm roasted flavor with the butter sage sauce made it an instant favorite now it’s a regular on my fall menu.

Ingredients

• Delicata squash: One medium to large delicata squash deseeded and sliced to bring sweetness and a tender texture. Choose vibrant squash with firm skin for the best roasting results
• Extra virgin olive oil: One tablespoon extra virgin olive oil to help roast the squash and onions evenly without drying out
• Sweet onion: One medium sweet onion sliced adds a mellow sharpness that caramelizes beautifully in the oven
• Sea salt: Quarter teaspoon sea salt to enhance the natural squash and onion flavors
• Black pepper: Quarter teaspoon black pepper for a gentle warmth that balances the sweetness
• Pasta: Eight ounces pasta, gluten free if preferred, acts as the comforting base that carries the sauce
• Butter: Two tablespoons butter for richness and the foundation of the sauce
• Garlic: Six cloves garlic minced to infuse the sauce with savory depth and aroma
• Sage: One tablespoon fresh sage leaves chopped, their earthy flavor highlights the fall squash beautifully
• All purpose flour: Two tablespoons all purpose flour used to thicken the sauce keeping it creamy
• Milk: One cup milk to create a luscious smooth sauce with a lighter finish than cream

Instructions

Prep the Squash:

Preheat your oven to 400 degrees Fahrenheit. Halve the delicata squash lengthwise and scoop out the seeds with a spoon. Place each half cut side down and carefully slice into thin strips. Spread the sliced squash on a sheet pan with the sliced onion. Toss everything with olive oil, sea salt, and black pepper to coat evenly. Roast the veggies for 30 minutes, turning them about halfway through so they brown on all sides.

Cook the Pasta:

While the squash roasts, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain the pasta well and set aside for tossing with the sauce and roasted vegetables.

Make the Sauce:

In a large pot, melt the butter over low heat. Add the minced garlic and chopped sage leaves. Cook for five to six minutes, stirring often, until the garlic begins to brown slightly and the herbs release their fragrance. Stir in the flour thoroughly to create a roux that will thicken your sauce. Slowly whisk in the milk, continuing to stir until the sauce thickens to a creamy consistency.

Finish the Dish:

Add the cooked pasta to the sauce, then fold in the roasted delicata squash and onions. Toss everything gently but thoroughly so the sauce clings to the noodles and veggies.

This dish brings back fond memories of fall harvest dinners in my family where delicata squash was always a seasonal highlight. Fresh sage picked from my garden made the sauce extra special with its bright herbal notes.

Storage Tips

Store leftover pasta in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet with a splash of milk or water to loosen the sauce without drying it out.

Ingredient Substitutions

If delicata squash is not available, butternut squash or acorn squash work well roasted in the same style. Use olive oil or vegan butter for dairy free options. Thyme can replace sage if needed with a slightly different but complementary flavor.

Serving Suggestions

Top with toasted pumpkin seeds or parmesan cheese for added texture and flavor. Serve alongside a crisp green salad dressed with lemon vinaigrette to brighten the plate.

This roasted delicata squash pasta is a cozy seasonal meal that balances sweet roasted squash with a bright buttery sage sauce. It’s simple enough for weeknights and special enough for guests.

Common Questions About Recipes

→ What type of squash is best for this dish?

Delicata squash is used for its tender skin and sweet, nutty flavor, making it perfect for roasting and combining with pasta.

→ How should the squash be prepared before roasting?

Slice the delicata squash thinly after halving and deseeding it, ensuring even roasting and caramelization.

→ Can I use gluten-free pasta for this dish?

Yes, gluten-free pasta works well and allows the dish to suit different dietary preferences without compromising taste.

→ What flavor does the lemon butter sage sauce add?

The sauce adds a bright, buttery richness with aromatic sage and mild garlic, complementing the roasted squash perfectly.

→ Is this dish suitable for a vegetarian diet?

Yes, it contains no meat and features plant-based ingredients, making it a great vegetarian option for a satisfying meal.