Gluten-Free Butternut Squash Pasta Recipe

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.

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