Roasted Delicata Squash Pasta
This roasted delicata squash pasta recipe is made with roasted delicata squash and onions, and tossed in a lemon butter garlic sage sauce. A great vegetarian fall recipe with delicata squash from the garden or farmer's market.
Servings: 4 servings
Calories: 274kcal
Cost: $3
Ingredients
- 1 medium to large delicata squash de-seeded and sliced
- 1 tablespoon extra virgin olive oil
- 1 medium sweet onion sliced
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- 8 ounces pasta gluten free, if desired
- 2 tablespoons butter
- 6 cloves garlic minced
- 1 tablespoon fresh sage leaves chopped
- 2 tablespoons all-purpose flour
- 1 cup milk
Instructions
- Prep the Squash - preheat oven to 400 degrees Fahrenheit. Remove seeds from squash and slice. Place squash on a sheet pan and toss with sliced onion, olive oil, salt and pepper. Roast for 30 minutes, flipping halfway.
- Cook the Pasta - while the squash is roasting bring a large pot of water to a boil. Cook pasta according to package instructions. Drain, and set aside.
- Make the Sauce - in a large pot, heat the butter over low heat. Add the garlic and sage leaves and cook for 5 to 6 minutes until the garlic begins to brown. Stir in the flour, then add the milk and stir until the sauce begins to chicken.
- Add the pasta, roasted squash and onions, and toss well to combine.
Nutrition
Calories: 274kcal | Carbohydrates: 50g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 159mg | Potassium: 241mg | Fiber: 3g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 1mg