Roasted Delicata Squash Pasta

This roasted delicata squash pasta combines tender roasted delicata squash and sweet onions with a creamy lemon butter garlic sage sauce. It is a delicious and satisfying vegetarian recipe perfect for fall when delicata squash is in season at the farmers market or from your garden. The balance of flavors and textures makes it feel like a comforting yet elegant dinner.

I first made this when delicata squash was everywhere at the market and it quickly became my go-to fall meal. The garlic and sage aroma filling the kitchen always feels so cozy.

Ingredients

• One medium to large delicata squash: deseeded and sliced to bring out its natural sweetness and creamy texture. Fresh squash ensures the best flavor.
• One tablespoon extra virgin olive oil: to roast the veggies and add a fruity richness. Use quality oil for the best aroma.
• One medium sweet onion: sliced to complement the squash with caramelized notes. Choose a firm, fresh onion.
• Quarter teaspoon sea salt: to season the vegetables and bring out their natural flavors.
• Quarter teaspoon black pepper: freshly ground for subtle spice.
• Eight ounces pasta: gluten free if desired for dietary needs. The pasta acts as a comforting base.
• Two tablespoons butter: for richness and creating the sauce’s silky texture. Use unsalted for better control of seasoning.
• Six cloves garlic: minced for intense aromatic flavor that pairs perfectly with sage. Fresh garlic works best.
• One tablespoon fresh sage leaves: chopped to bring herbal, slightly peppery notes to the sauce. Fresh sage provides the best aroma.
• Two tablespoons all-purpose flour: to thicken the sauce gently.
• One cup milk: to create a creamy sauce that binds everything together. Whole milk is best for richness but any milk works.

Instructions

Prep the Squash:

Preheat your oven to 400 degrees Fahrenheit. To deseed the delicata squash, halve it lengthwise and scoop out the seeds using a spoon. Then place the cut side down on a cutting board and carefully slice into thin strips. Arrange the squash slices on a sheet pan with the sliced onion, drizzle with olive oil, sprinkle sea salt and black pepper. Toss everything to coat evenly. Roast the vegetables for 30 minutes, flipping halfway through so they cook evenly and develop caramelized edges.

Cook the Pasta:

While the squash is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain well and set aside to keep warm.

Make the Sauce:

In a large pot, melt the butter over low heat. Add the minced garlic and chopped fresh sage leaves and cook slowly for 5 to 6 minutes until the garlic just begins to brown, releasing deep flavors without burning. Stir in the flour to form a roux, stirring constantly to avoid lumps. Gradually add the milk while stirring continuously until the sauce thickens into a smooth, creamy consistency.

Combine and Serve:

Add the cooked pasta along with the roasted delicata squash and onions into the sauce. Toss everything thoroughly so the noodles are well coated with the flavorful sauce and all the components are evenly distributed. Serve immediately for the best texture and taste.

This dish highlights delicata squash, a favorite of mine because it roasts quickly without peeling and its sweet, buttery flesh pairs wonderfully with sage. One cool fall evening while making this for dinner, the aroma filled the house so wonderfully it brought the whole family into the kitchen asking when dinner would be ready.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove adding a splash of milk to loosen the sauce and prevent it from drying out.

Ingredient Substitutions

If you do not have delicata squash, butternut or acorn squash can work although roasting times may vary. Use fresh sage if possible but dried sage can substitute in smaller amounts. Butter can be swapped with olive oil for a lighter sauce.

Serving Suggestions

Serve with a crisp green salad or roasted vegetables for a complete meal. A sprinkle of toasted walnuts adds a nice crunch and nutty contrast. A simple drizzle of parmesan cheese enhances richness but is optional for vegetarians.

Serve warm to enjoy the best texture and flavor. Leftovers reheat well with a splash of milk.

Your Recipe Questions Answered

→ How do I prepare delicata squash for cooking?

Halve the delicata squash lengthwise and scoop out the seeds. Slice it into thin strips and roast with olive oil, salt, and pepper until tender.

→ What type of pasta works best for this dish?

Standard wheat pasta or gluten-free varieties can be used. Cook according to package instructions until al dente.

→ How is the sauce made for this pasta?

Butter is melted and cooked with garlic and chopped fresh sage until fragrant, then flour and milk are stirred in to create a smooth, creamy sauce.

→ Can I substitute the butter in the sauce?

Yes, plant-based margarine or olive oil can be used as alternatives to butter for a different flavor or dietary preference.

→ What gives the dish its bright flavor?

Fresh sage combined with a hint of lemon in the butter sauce adds a fresh, zesty note balancing the roasted squash and onions.

→ Is this dish suitable for a vegetarian diet?

Yes, it features plant-based ingredients and dairy without any meat or animal broth.