Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Ingredients
For the roasted butternut squash:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
- Roasted butternut squash (from above)
- 1/2 cup vegetable broth or chicken broth
- 1/4 cup heavy cream (or full-fat coconut milk for dairy-free)
- 1 tablespoon nutritional yeast (optional, for cheesy flavor)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
For the pasta and serving:
- 12 ounces gluten-free pasta (penne, rotini, or your favorite shape)
- 1/4 cup grated Parmesan cheese (or dairy-free alternative)
- Fresh herbs for garnish (optional, such as sage or parsley)
Instructions
Roast the butternut squash:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the butternut squash cubes on the baking sheet. Drizzle with olive oil, salt, and pepper, and toss to coat.
- Roast for 35-40 minutes, or until tender and slightly browned.
Cook the pasta:
- While the squash roasts, bring a large pot of salted water to a boil. Cook the gluten-free pasta according to package directions for al dente. Reserve 1 cup of pasta water before draining.
Make the sauce:
- In a high-speed blender, combine the roasted butternut squash, broth, heavy cream (or coconut milk), nutritional yeast (if using), salt, pepper, and nutmeg (if using).
- Blend until completely smooth and creamy.
Assemble the pasta:
- Add the sauce to the cooked pasta and toss to coat evenly. If the sauce seems too thick, add a bit of the reserved pasta water to thin it out.
- Stir in most of the Parmesan cheese, reserving some for topping.
Serve:
- Divide the pasta among bowls. Sprinkle with the remaining Parmesan cheese and garnish with fresh herbs, if desired.
Tips & Customizations
- Add-Ins: Consider adding spinach, kale, mushrooms, or other vegetables while the sauce is simmering. For protein, try cooked chicken or crumbled sausage.
- Spice It Up: Add a pinch of red pepper flakes for a bit of heat.
- Dairy-Free: Use coconut milk instead of heavy cream and nutritional yeast in place of Parmesan cheese.
- Sage Twist: For a warm, autumnal flavor, brown a few tablespoons of butter and toss in some fresh sage leaves until crispy. Add this to the finished pasta.
