Tuesday, October 18, 2011

Pasta with Delicata Squash Sauce

I simply adore delicata squash.  I also adore pasta.  I thought these two should meet.  Over the years I've made a variety of cheese-less pasta sauces, generally made with various types of squash, and of course nuts, but I have to say, this is my favorite.  I kept the sauce very simple - like a base so it's very easy to add different ingredients/seasonings.  Stay tuned for more delicata love: chicken and delicata squash enchiladas with vegan sour cream!  

-4 delicata squash, peeled, seeds removed and chopped 
-1/2 yellow onion, chopped
-Oil of choice for roasting 
-2 teaspoons + 1 tablespoon garlic granules
-1/2 teaspoon salt (or to taste)
-Pepper to taste
-Water for boiling 
-3 cups chopped mushrooms (of choice) I used portobello
-1/2 bag frozen peas, steamed 
-4 1/2 cups gluten free pasta (I used Tinkiada spirals- so lucky they have these in bulk at my Coop)

How To:
1.  Add chopped squash, onions, and 2 teaspoons garlic granules with a drizzle of oil to favorite roasting dish and roast on 400 for about 40 minutes.  Every oven is different, so check at around 30 minutes.  Remove when tender. 
2.  Bring water to a boil and cook your pasta
3.  Add some oil to a pan and saute mushrooms until tender.  
4.  Steam the peas. 
5.  When the squash is done, place in a blender with 1 tablespoon of garlic granules, 1/2 teaspoon salt, and pepper to taste.  Blend, adding water until desired consistency.  I added quite a bit of water and it didn't dilute the taste.  
6.  Toss some of the sauce with your pasta.  Add mushrooms, peas and combine.
7.  Freeze leftover squash for another day.

*This makes a very sweet sauce.  It's a fun twist on your everyday red sauce, or your pasta primavera. 
*Experiment with different varieties of squash; I've used butternut and kombucha.  
*Add different veggies to this dish to transform the flavor: chopped tomatoes, basil, asparagus, different mushrooms, green beans, broccoli, Brussels sprouts, etc.

Shared on: Just Another Meatless Monday, Manic Meatless Mondays, My Meatless Mondays


  1. Oh how I love delicata squash :) I'm definitely going to try this. I'm so glad you left me a note on my blog. I love yours! Such a great design.

  2. Hi There Maggie~

    Thanks so much! I've been following your blog for quite some time, and I thank you for all your wonderful recipes and inspiration.

    So I feel like pumpkins are the "cool kids" of fall cuisine. Am I sensitive to the feelings of squash...(little bit). So I make a point to leave the store with at least two other varieties if I do grab a pumpkin. They get along okay in cart, but I know there's trouble back there in the car.

    Joking aside, isn't delicata just delicious!! It's wonderfully sweet. I made my chicken and delicata squash enchiladas tonight and they add such a light, sweet flavor to an otherwise bold, savory dish.

    I hope you enjoy the pasta. :-)

    Be Well,



Total Pageviews