Creamy Butternut Squash Pasta
Butternut squash pasta screams Fall. It’s creamy, healthy, full of all the flavors and it requires minimal cooking.
By roasting the squash with olive oil, shallots, salt and pepper – you let the oven to the work. Let it cool slightly, pour everything in a blender with some bone broth (or keep it vegetarian with stock) and some full fat coconut milk – it’s perfectly silky. Use your favorite pasta brand (here is our gluten free pasta of choice), mix in some spinach or kale, mozzerella bites, red pepper flakes and maybe even more cheese on top. It’s a good one.
Add some protein.
Add some simply grilled chicken to the top. I just salt and pepper each side of boneless chicken breasts with a small amount of olive oil. Grill on both sides on a very hot grill or grill pan for 4-6 minutes each side. Let rest, before you slice into.
Or heck, get some pre shredded or rotisserie chicken from the store to serve with it.
Once a week.
In our house we have pasta once a week. It’s so easy to make. With our weeknights filled with homework and soccer practices I need something quick, yet full of nutrition and flavor.
We love Jovial gluten free pasta. It is the best tasting and best consistency for gluten free pasta that I’ve found. And trust me, we have tried many different brands.
I also love a good canned tomato sauce or homemade pesto but to change things up and make it a bit more interesting this sauce hit just right. Double the recipe, freeze half of it for next time.
More pasta recipes.
Creamy Butternut Squash Pasta
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1 medium butternut squash, peeled and diced (1 1/2–2 inch pieces)
- 1–2 small- medium shallots, thinly sliced
- 1 tablespoon olive oil
- salt and pepper
- 1 garlic clove, smashed
- 1 cup chicken bone broth (keep it veggie, with vegetable stock)
- 1 cup full fat unsweetened coconut milk
- 2 handfuls baby kale or spinach
- 1/2 cup mozzarella bites and/or Parmesan cheese
- cooked pasta (reserve 1/2 cup of the pasta water)
- 1/4 teaspoon (or more for more spice) red pepper flakes
Instructions
- Preheat your oven to 400F.
- Arrange the diced butternut squash and shallots on a baking sheet. Drizzle the olive oil all over and a large pinch of each salt and pepper. Toss to coat everything.
- Place in the oven (once preheated) and cook for 20 minutes or until the pieces of squash are tender and slightly browned. Place the smashed garlic clove on the baking sheet with the squash and shallots. Let cool for 4 minutes.
- While the butternut squash is cooking, start boiling water and cooking the pasta. Cook according to the package instructions (minus 1 minute). Drain and reserve 1/2 – 1 cup of the pasta water.
- Add the butternut squash, shallots and garlic to a blender. Pour in the broth and coconut milk. Process on high until the mixture is very smooth.
- Using the pot that you boiled the pasta in, pour the pureed butternut squash sauce into the pan. Turn the heat to medium. Add in the baby kale or spinach. Add a pinch of each salt and pepper. Let come to a slow simmer while stirring occasionally. Pour in the cooked pasta, mozzarella bites and red pepper flakes. Toss to coat. Serve.
- Prep Time: 10
- Cook Time: 20
- Category: pasta
- Method: stove top
- Cuisine: pasta
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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