Roasted Delicata Squash Pasta (Printer-Friendly)
Pasta with roasted delicata squash, onions, and a lemon butter garlic sage sauce.
# List of Ingredients:
→ Vegetables
01 -
1 medium-large delicata squash, deseeded and sliced
02 -
1 medium sweet onion, sliced
→ Pantry Items
03 -
15 ml extra virgin olive oil
04 -
0.25 tsp sea salt
05 -
0.25 tsp black pepper
06 -
225 g pasta (gluten-free optional)
07 -
16 g all-purpose flour
→ Dairy
08 -
28 g unsalted butter
09 -
240 ml milk
→ Herbs & Aromatics
10 -
6 cloves garlic, minced
11 -
1 tbsp fresh sage leaves, chopped
# Preparation Steps:
01 -
Preheat oven to 400°F (204°C). Halve delicata squash lengthwise and scoop out seeds. Place cut side down and slice into thin strips. On a baking sheet, toss squash and sliced onion with olive oil, sea salt, and black pepper. Roast for 30 minutes, flipping halfway through.
02 -
Bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
03 -
In a large saucepan, melt butter over low heat. Add minced garlic and sage; cook 5 to 6 minutes until garlic begins to brown. Stir in all-purpose flour, then gradually whisk in milk. Continue stirring until sauce thickens.
04 -
Add cooked pasta, roasted squash, and onions to the sauce. Toss thoroughly to combine and heat through before serving.
# Additional Suggestions:
01 -
Roasting the squash and onions together enhances their natural sweetness and texture.