Roasted Delicata Squash Pasta

This roasted delicata squash pasta brings the warm, earthy flavors of fall right to your dinner table. The combination of tender roasted squash and onions tossed in a creamy lemon butter garlic sage sauce makes this dish cozy and satisfying without being overly heavy. It’s a simple yet elegant way to highlight seasonal produce in a vegetarian pasta.

I first made this after finding delicata squash at the farmer's market and it instantly became a favorite in my family. The fragrant sauce makes every bite unforgettable and the leftovers reheat beautifully.

Ingredients

• Delicata squash: One medium to large, deseeded and sliced. This squash roasts quickly and has a delicate sweet flavor
• Extra virgin olive oil: One tablespoon. Use a good quality oil for better richness
• Sweet onion: One medium, sliced. Brings a natural sweetness that develops when roasted
• Sea salt: Quarter teaspoon. Enhances the natural flavors without overpowering
• Black pepper: Quarter teaspoon. Adds a subtle kick
• Pasta: Eight ounces. Choose your favorite variety, gluten free works well too
• Butter: Two tablespoons. For a rich creamy sauce base
• Garlic: Six cloves, minced. Garlic infuses intense flavor especially when browned gently
• Fresh sage: One tablespoon, chopped. Sage adds an earthy herbal note that pairs well with squash
• All purpose flour: Two tablespoons. Helps thicken the sauce to a luscious consistency
• Milk: One cup. Whole or plant based milk works best for silkiness

Instructions

Prep the Squash:

Preheat your oven to 400 degrees Fahrenheit. To deseed the squash, halve it lengthwise and scoop out the seeds with a spoon. Place the cut side down on a cutting board and carefully slice into thin strips about half an inch wide. Arrange the slices on a sheet pan and toss them together with the sliced onion, olive oil, sea salt, and black pepper. Roast for 30 minutes turning halfway through. The squash should be tender and caramelized.

Cook the Pasta:

While the squash roasts, bring a large pot of water to a boil. Add a generous pinch of salt and cook the pasta according to the package instructions until al dente. Drain and set aside but reserve a little pasta water for the sauce if needed.

Make the Sauce:

In a large pot or deep skillet, melt the butter over low heat. Add the minced garlic and chopped sage leaves and cook gently for 5 to 6 minutes, stirring often until the garlic just begins to brown. This slow cooking develops deep flavor without burning. Stir in the flour and cook for 1 minute to remove the raw taste. Gradually whisk in the milk and cook gently stirring until the sauce thickens and coats the back of a spoon.

Combine and Serve:

Add the cooked pasta to the sauce along with the roasted squash and onions. Toss gently but thoroughly so every strand is coated in the luscious lemon butter garlic sage sauce. Serve warm.

One of my favorite things about this dish is how the sage and garlic infuse the butter creating a fragrant sauce that instantly feels like fall. Every time I make it, it reminds me of cozy family dinners gathered around the table.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently in a skillet adding a splash of milk or pasta water to loosen the sauce. Avoid the microwave if possible to keep the texture silky.

Ingredient Substitutions

You can swap the butter for vegan margarine or olive oil to make this dairy free. Coconut or almond milk also work nicely as a milk substitute. If you do not have fresh sage, use dried but add it earlier with the butter to release its flavor. Any pasta shape works well so use what you have on hand.

Serving Suggestions

Serve this pasta with a crisp green salad dressed lightly with lemon vinaigrette to complement the richness. A crusty slice of bread is perfect for sopping up any extra sauce. Add toasted pumpkin seeds for a nutty crunch if you like a bit of texture contrast.

This roasted delicata squash pasta is comforting and perfect for fall dinners. Leftovers reheat beautifully.

Common Questions About Recipes

→ How do I prepare delicata squash for cooking?

Halve the squash lengthwise, scoop out seeds, then slice into thin strips before roasting.

→ What kind of pasta works best with this dish?

Gluten-free or traditional pasta both complement the roasted squash and savory sauce well.

→ Can I substitute fresh sage with dried herbs?

Fresh sage offers a more vibrant flavor, but dried sage can be used in smaller amounts if needed.

→ What is the best way to caramelize onions and squash?

Roast them at 400°F for about 30 minutes, tossing halfway for even browning and enhanced sweetness.

→ How is the sauce thickened for this pasta dish?

A simple roux made with butter and flour combined with milk creates a creamy sauce that coats the ingredients nicely.