Roasted Delicata Squash (sauce)
2-4 delicata squash, depending on size (~1.5 lbs)
2 tbsp olive oil
salt to taste
Preheat oven to 425 degrees.
Clean the delicata squash by running under warm water and scrubbing away dirt with your hands.
With a sharp knife, cut delicata in half lengthwise. With a spoon scoop out the seeds and discard. Arrange halves in a metal baking pan and coat in 2 tbsp olive oil. Salt. Place in oven and roast 10 minutes. Flip/turn the squash.
Continue roasting, until both sides of the squash pieces are golden brown and the texture is tender , about 25-30 minutes. Adjust seasoning.
½ c onion
2 cloves minced garlic
~ ½ c Chicken or vegetable broth
2 T heavy cream
Puree the roasted squash. Sauté ½ c onion in olive oil until soft, then add 2 cloves minced garlic for 1 minute. Add puree and thin with chicken broth until desired consistency is reached. Add a few tablespoons of heavy cream.
Serve over cooked pasta or tortellini.
Top with grated Pecorino Romano cheese.