Creamy Delicata Squash Pasta with Crispy Sage
"Creamy Delicata Squash Cellentani Pasta with Crispy Sage and Herbs. No cheese in this dish, but there is definitely a bit of cream."
-- @thedaleyplate


Prep time 10mins
Cook time 15mins
Serves or Makes: 2-3


  • 1 tablespoon ghee
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1 small delicata squash, peeled, deseeded, halved and sliced
  • 1/ 4 cup white wine
  • 1/ 4 cup vegetable stock
  • 1/ 4 cup heavy cream
  • Salt and black pepper
  • 1 teaspoon fresh thyme
  • 1 teaspoon freshly chopped sage
  • 4 ounces pasta, cooked according to package directions
  • Crispy sage, optional for garnish
  • Parmesan cheese, optional for garnish


  • Step 1

    Heat ghee in a large sauté pan and add onion and garlic. Cook over low heat until they start to caramelize, then add the squash slices. Cook for about 5-10 minutes, or until squash is tender, then remove half of the cooked squash from the pan and set aside. 

  • Step 2

    Deglaze the pan with the wine and stock and cook until you are able to mash to squash with the back of a fork. Add cream, and season with salt, pepper, thyme and sage. Mash the squash with a fork until a somewhat smooth sauce has formed. 

  • Step 3

    Add the cooked pasta and reserved squash to pan and stir to combine. Add a bit of stock or some of the pasta water if needed to help sauce come together.

  • Step 4

    Garnish with crispy sage and Parmesan cheese, if desired.

To crisp the sage, heat a bit of olive oil in a small sauté pan over medium heat. Add the sage leaves and cook for about 10 seconds, or until the leaves crisp up.