Roasted Delicata Squash Pasta (Ready-to-Print Version)
Pasta with roasted delicata squash and onions in a lemon butter garlic sage sauce.
# 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
→ Seasonings
05 -
1/4 teaspoon sea salt
06 -
1/4 teaspoon black pepper
07 -
1 tablespoon fresh sage leaves, chopped
08 -
6 cloves garlic, minced
→ Staples
09 -
2 tablespoons all-purpose flour
10 -
1 cup whole milk
→ Pasta
11 -
8 ounces pasta (gluten-free optional)
# Step-by-Step Guide:
01 -
Preheat oven to 400°F. Halve delicata squash lengthwise, scoop out seeds, then slice into thin strips with cut side down. Toss squash and sliced onion with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, flipping halfway through.
02 -
Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
03 -
In a large pot, melt butter over low heat. Add garlic and sage; cook for 5 to 6 minutes until garlic is lightly browned. Stir in flour, then gradually whisk in milk. Cook, stirring constantly, until sauce thickens.
04 -
Add cooked pasta, roasted squash, and onions to the sauce. Toss thoroughly to combine and serve immediately.
# Handy Tips:
01 -
Roasting delicata squash until tender enhances its natural sweetness and texture.