Roasted Delicata Squash Pasta (Printer-Friendly Version)
Pasta combined with roasted delicata squash and lemon butter sage sauce, perfect for a cozy fall meal.
# What You'll Need:
→ Vegetables
01 -
1 medium to large delicata squash, deseeded and sliced
02 -
1 medium sweet onion, sliced
→ Oils and Fats
03 -
1 tablespoon extra virgin olive oil
04 -
2 tablespoons butter
→ Herbs and Spices
05 -
6 cloves garlic, minced
06 -
1 tablespoon fresh sage leaves, chopped
07 -
1/4 teaspoon sea salt
08 -
1/4 teaspoon black pepper
→ Dry Ingredients
09 -
2 tablespoons all-purpose flour
→ Dairy
10 -
1 cup whole milk
→ Pasta
11 -
8 ounces pasta, gluten-free optional
# Steps to Follow:
01 -
Preheat oven to 400°F. Halve the delicata squash lengthwise and scrape out seeds. Slice squash into thin strips with cut side down. Toss squash and sliced onion with olive oil, sea salt, and black pepper on a baking sheet. Roast for 30 minutes, flipping halfway through.
02 -
Bring a large pot of water to a rolling boil. Cook pasta according to package directions until al dente. Drain thoroughly and set aside.
03 -
Melt butter over low heat in a large saucepan. Add minced garlic and chopped sage leaves, cooking for 5 to 6 minutes until garlic browns lightly. Whisk in flour to form a roux, then gradually incorporate milk, stirring continuously until sauce thickens.
04 -
Add cooked pasta, roasted delicata squash, and onions to the sauce. Toss gently until well coated and heated through.
# Additional Tips:
01 -
For a richer sauce, use whole milk or substitute with half-and-half.