Delicata squash pasta with creamy ricotta and sage is bursting with Fall flavor, simple to make, and so incredibly comforting.  And since this dish can be made in about 40 minutes, it’s perfect for weeknights when all you want to do is cozy up with a bowl of pasta after a long day.  

Grey plate with delicata squash bucatini and dollop of ricotta on top.

 

If you’ve never tried delicata squash before, you’re in for a real treat.  

Delicata squash is one of my favorite Fall foods for a few reasons: 

  1. Its thin skin makes it easy to work with (the skin is edible so you can leave it on).
  2. It has an almost sweet potato-like flavor with a splash of pumpkin thrown in.
  3. It happens to go really well with ricotta and Parmigiano Reggiano cheese.

And with cheese in mind, that is how this recipe came to be.  

We have already made a number of cheesy squash recipes that we adore, like our baked butternut squash pasta, and butternut squash parmigiana, and we knew we wanted to do something using delicata squash.

For our delicata squash bucatini recipe, we toss the roasted half-moons of delicata with pasta in a buttery sage, shallot, and parmesan sauce, and then top with more Parmigiano Reggiano and a heaping half-cup of ricotta. 

The creaminess of the ricotta and the nutty flavor of the Parmigiano Reggiano pair perfectly with the delicata.

Ingredients shown: bucatini pasta, shallots, delicata squash, ricotta, parmesan, and sage leaves.

How to make it

Each number corresponds to the numbered written steps below.

  1. Preheat the oven to 425f and set the rack to the middle level.  Begin by washing and cleaning the delicata squash very well.  Slice in half, remove the seeds, and slice the pieces into 1/4″ thick half-moons.  Note: The delicata squash, like any squash that grows on the ground, will have accumulated a lot of dirt, and since the skin is being used a good cleaning is essential.

Delicata squash pasta recipe process shot collage group number one.

  1. Place the cut delicata squash into a large bowl and toss with a 1/4 cup olive oil, 1 teaspoon kosher salt, and a 1/4 teaspoon of black pepper.
  2. Spread the pieces out onto a parchment paper lined baking sheet and roast for 25 minutes or until fork-tender.  Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt) to a boil.

Recipe process shot collage group number two.

  1. Dice 2 shallots, grate 3/4 cups Parmigiano Reggiano and chop 3 tablespoons of sage.  Begin boiling the bucatini after the squash has been roasting for about 15 minutes.  Note:  Use any pasta you like.  Linguine, spaghetti, and fettuccine would all be great substitutes.
  2. Set the roasted delicata squash aside once fork tender.

Recipe process shot collage group number three.

  1. In a large pan sautee the shallots in 4 tablespoons of butter over medium-low heat until soft and translucent (about 5-7 minutes).  
  2. Add the sage to the pan and add 1 cup of pasta water.

Recipe process shot collage group number four.

  1. Add the al dente pasta to the pan and toss for 30-60 seconds.  Next, turn off and remove the pan from the heat then add in the grated Parmigiano Reggiano cheese.
  2. Mix it well with tongs or if you feel comfortable toss to coat and emulsify the sauce.  If needed, add a bit more pasta water to loosen things up.  Note:  If the cheese clumps just add a couple ounces of cold water to the pan and toss once more and the cheese will become smooth again.

Recipe process shot collage group number five.

  1. Add the roasted delicata squash to the pasta, mix together and taste test.  Adjust salt and pepper to taste.  Serve each plate with a large dollop of ricotta cheese and with more parmesan cheese on the side.

Large pan with bucatini pasta and roasted delicata squash.

What to serve with delicata squash pasta

If you’re serving this as the main course, we recommend serving this with some type of green, such as sauteed baby spinach with garlic, a green salad, or even roasted broccolini with breadcrumbs and toasted pignoli.   

Honey balsamic Brussels sprouts would also be perfect.

If you’re serving the pasta as an appetizer, or first course, we recommend following it with chicken marsala, dry brined turkey breast, or pan-seared pork chops with apples and cinnamon, and any of the greens mentioned above.

Grey plate with delicata squash pasta and dollop of ricotta on top.

More Fall recipes

If you love squash, you’ve come to the right place.  We have several squash recipes, and non-squash Fall recipes we think you’ll love.  Let us know which is your favorite!

If you’ve enjoyed this bucatini with roasted delicata squash recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

We would love to hear how you did and it’s nice to show others as well. Thanks!

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Delicata Squash Pasta

5 from 3 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4
Roasted delicata squash is tossed with bucatini pasta in a buttery sage-parmesan sauce and topped with Parmigiano Reggiano and creamy ricotta cheese.

Ingredients 

  • 2 medium delicata squash seeds removed, sliced into 1/4" thick half moons
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound bucatini or spaghetti, linguine, fettuccine, etc
  • 2 shallots diced
  • 4 tablespoons butter
  • 3 tablespoon sage chopped
  • 3/4 cup Parmigiano Reggiano grated
  • 2 cups ricotta divided, for plating
  • 2 cups pasta water reserved, will most likely not need all of it
  • salt and pepper to taste

Instructions 

  • Preheat oven to 425f and set rack to middle level. Clean exterior of delicata squash, slice in half, remove seeds, and cut into half-moons. Toss pieces in a bowl with 1/4 cup olive oil, 1 teaspoon kosher salt, and a 1/4 teaspoon of black pepper. Roast squash for 25 minutes or until fork tender.
  • Meanwhile, bring a large pot of salted water (2 tablespoons kosher salt) to a boil. When squash is within 10 minutes of finished cooking, add your pasta and boil to al dente.
  • While pasta is cooking, heat a large pan to medium-low heat with 4 tablespoons of butter and saute the shallots until soft (about 5-6 minutes).
  • Add in the sage and a cup of pasta water. Once the pasta is al dente, add it to the pan and cook for 30-60 seconds and toss to coat.
  • Remove pan from the heat and add in the parmesan cheese. Toss to coat and if dry add more of the reserved pasta water.
  • Add in the roasted delicata squash pieces and toss once more. Taste test and season with salt and pepper.
  • Serve divided into 4 plates and place a half cup of ricotta on top of each. Serve with more grated parmesan on the side. Enjoy!

Notes

  • If the cheese clumps when tossing, add a bit of cold water to the pan and continue to toss or move fast with tongs.  The cheese will become smooth again.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave.

Nutrition

Calories: 843kcal | Carbohydrates: 89.5g | Protein: 34.4g | Fat: 40.5g | Saturated Fat: 18.1g | Cholesterol: 164mg | Sodium: 1017mg | Potassium: 978mg | Fiber: 3.5g | Sugar: 4.2g | Calcium: 598mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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6 Comments

  1. 5 stars
    Love watching your cooking show and all of your recipes have been delicious! Do you think some browned sausage out of the casing could work with this too?

    1. Hi Victoria, so happy to hear you’re enjoying the videos and recipes. Yes, you could definitely add some sausage to this pasta and it would be great. Hope you enjoy!

  2. 5 stars
    Don’t have sage. What other spice can I use. I have all the others; basil oregano cumin curry coriander chili etc.