Gluten Free “Creamy” Butternut Squash Pasta Recipe
Updated Jun 29, 2018, Published Nov 17, 2012
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There are times when we need something restorative and soul soothing – like a big bowl of pasta with a creamy sauce.
The other day was one of those times for me. It was also one of those times when I needed to make do with what was already in my pantry or fridge – no time or energy to run to the store; barely enough energy to eat, let alone cook. I needed something simple but I also needed something that felt sort of special.
This pasta with creamy butternut squash turned out to be just the thing; comforting, filling, simple and yes – special. It seems and tastes indulgent, yet there is nothing in here that is bad for you! In fact, the pasta I used is Pastato Gluten Free fortified penne which is a potato, rice, and quinoa pasta fortified with flax, psyllium and all sorts of vitamins and minerals. I just love it when indulgent is good for you, too!
I really love that the sauce for this pasta is so rich and creamy, yet it doesn’t have a lick of cream in it. I did throw in some Parmesan but to keep it dairy-free, use nutritional yeast instead.
The walnuts and dried cranberries may seem an unusual touch but trust me – it really made this dish sing, added some crunch and color, and made it so pretty!
Next time you are looking for an indulgent, creamy bowl of comfort but don’t want to have to work it off the next day at the gym, try this!
Gluten Free "Creamy" Butternut Squash Pasta Recipe
Ingredients
- 4 cups chopped butternut squash, from 1 small or ½ large squash, peeled and seeded
- Kosher salt and freshly ground black pepper
- 8 ounces gluten free penne pasta
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon minced rosemary
- 1 clove garlic, grated
- ¼ cup Parmesan cheese or nutritional yeast
- 1/3 cup walnuts, chopped
- 1/3 cup dried cranberries, chopped
Instructions
- Place the butternut squash in a saucepan, cover with water, add ½ teaspoon of salt and bring to a boil. Boil until the squash is very tender, about 15 minutes.
- While the squash is cooking, prepare the pasta - bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the directions. Remove about 2 cups of the pasta water, drain the rest and return the pasta to the hot pot.
- When the squash is very tender, drain off the water and return the squash to the hot pot. Mash the squash with a potato masher until fairly smooth. Add the nutmeg, rosemary, and garlic and cook over low heat for about 5 minutes to meld the flavors. Stir in the Parmesan or nutritional yeast.
- Add the squash mixture to the pasta with about ¾ cup of the reserved pasta water. Stir to combine and add more water, a little at a time, if needed, until the sauce is creamy. Taste and season with salt and pepper.
- Serve the pasta topped with some chopped walnuts and dried cranberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Even though i can tolerate gluten, i always choose gluten free pasta. It even tastes better, not to mention the fact that is healthier
My husband feel the same, he says he can eat gluten free pasta without feeling too full and he can eat anything he wants!
wow the food look delicious. it’s make me hungry. i hope i can make it right.
Thanks Alfred, its not difficult!
yum.. what a delicious recipe!
Thank you!
I just made this for dinner. It is delicious! I used the water from the squash instead of the pasta to keep the nutrients. I will be making this again.
Glad you liked it Cheryl, thanks!
Do you have the nutritional numbers, per serving, for your recipes anywhere on the website? My husband is interested in trying gluten-free recipes; I’m actually doing Weight Watchers, so I need the carbs, proteins, fiber and fat per serving, if possible. Thanks!
Hi Karen, no I don’t. It is something I am looking into but I am not a dietician or nutritionist, so I am hesitant to give information that could be wrong. There are on-line nutritional calculators though.
Hi Karen,
I’m doing Weight Watchers, too, and they have an app called WW kitchen (that I use Constantly, since I need nutritional info on my recipes and not those of fast food restaurants..lol). It’s a great app that allows you to enter and save your own recipes and get the points value per serving automatically. Easy peasy!
Wow that sounds awesome!
I have a squash that’s been sitting on my counter for a couple of weeks waiting for me to find this recipe! I’ve been pouring over your website for the past couple of days, now, Carol, and everything is fabulous! Thank you so much for putting all these great and tasty recipes out there for everyone to access.
Thank you so much Tara! You made my day.
Butternut squash is hard to cut. Would it be acceptable to bake the squash first?
You can peel the squash and cut it in half. Cook it until it’s soft enough to cut and then do so as the recipe called for. Make sure the squash cooks through enough. I hope this helps, thanks Ashley.
xo,
Carol
How many people does this recipe serve? Please add to your website page.
Thanks!
Sorry Andrea, It’s all the way at the bottom of the recipe – it serves 4. Enjoy!
xo,
Carol