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By Katja Heino Leave a Comment
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Creamy Butternut Squash Pasta (gluten free + dairy free)

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hands holding black bowl of pasta

Creamy Butternut squash pasta is the ultimate gluten free comfort food.

Happy Fall! It’s officially comfort food season.

Kicking things off with this super creamy and super flavorful butternut squash recipe. It’s actually the first “real” pasta recipe I’ve posted here on the blog, as I usually use zoodles or other veggie noodles.

But after the year we’ve all had, we all deserve a cozy dinner that’s really easy to throw together.

black bowl on black counter

I’m not gonna lie, there are days during 2020 when I feel like I’m eating my feelings. I’m not usually a stress-eater, but things have felt pretty heavy lately. And I find myself craving comfort food.

Here’s the deal with this week’s comfort food recipe: hearty butternut squash roasted with shallots, garlic, and fresh thyme and then pureed into the most lovely, velvety sauce. Pour it over your favorite gluten free pasta and you’re all set to go. Seriously so good.

How to make butternut squash pasta:

vegetables on silver pan

1. Peel and chop butternut squash. Add shallots, garlic, and fresh thyme.

vegetables on roasting pan

2. Roast at 425’F until tender.

butternut squash sauce in blender

3. Add broth, coconut milk, salt and pepper. Puree until creamy smooth.

pasta a butternut squash sauce in pot

4. Cook pasta and pour sauce on top.

close up of butternut squash pasta in yellow pot

5. Toss to combine.

butternut squash pasta in black bowl

6. Garnish with roasted squash pieces and fresh herbs. Eat and enjoy!

This pasta dish is PERFECT when you’re craving a bit of warming comfort food. It’s simple enough to whip up any day of the week AND it’s fancy enough to serve on the weekend.

We eat it just as it is, but if you want to upgrade it a bit, feel free to add some crumbled bacon, sauteed kale or spinach, or even some grated parmesan.

Want more recipes?

How to Make Butternut Squash Noodles

Butternut Squash Fritters

Butternut Squash Noodle Nests and Eggs

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Creamy Butternut Squash Pasta (gluten free + dairy free)

  • Author: Katja Heino
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4–6 servings 1x
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Description

The ultimate comfort food. Hearty butternut squash roasted with shallots, garlic, and fresh thyme and pureed into the most lovely, velvety sauce. Poured over your favorite gluten free pasta. Seriously so good. 


Scale

Ingredients

  • 5 cups butternut squash, cubed
  • 2 shallots, peeled and halved
  • 2 cloves garlic, smashed and unpeeled
  • 3 sprigs fresh thyme
  • 2 tbsp avocado oil or melted ghee
  • salt and pepper
  • 1 cup broth, plus more for thinning (vegetable broth, homemade bone broth, or Kettle and Fire)
  • 1/4 full fat coconut milk (like this)
  • 1 tbsp nutritional yeast , optional for “cheesy” flavor (I use THIS non-fortified brand)
  • 12 ounces gluten free penne (I use THIS brand)
  • fresh herbs for garnish (I used fresh thyme + chives)

 


Instructions

  1. Preheat oven to 425’F.  
  2. On a large baking sheet, add cubed squash, shallots, garlic, + fresh thyme.  Drizzle with fat of choice and toss to coat. Roast for 30-35 minutes, until squash is tender and starting to caramelize a bit. 
  3. When squash is almost done roasting, bring a large pot of salted water to boil and cook pasta al dente then drain. 
  4. Once squash is done, remove from oven and season with salt and pepper to taste. Remove skins from roasted garlic.  Reserve 1 cup of roasted squash pieces for later then transfer rest of squash, shallots, garlic, + herbs to a blender.  Add broth and coconut milk.  Puree until creamy smooth, adding extra broth to thin if necessary. 
  5. Add pasta back into dry cooking pot, pour butternut squash sauce on top, tossing to combine.  
  6. Divide pasta into individual bowls, garnish with the leftover roasted squash pieces and fresh herbs. Enjoy!

Notes

I usually buy a 3.5-4 pound butternut squash and get around 10 cups of cubed butternut squash.  I use 5 cups for this recipe and use the rest for my Butternut Squash Lentil Soup. 

Use avocado oil to roast veggies to keep completely dairy free. 

Did you make this recipe?

Tag @savorylotus on Instagram and hashtag it #savorylotus

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Filed Under: Main Course Tagged With: butternut squash, butternut squash pasta sauce, comfort food, gluten free psata, pasta

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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🍋 🍋 LEMON POPPY SEED DONUTS • when life gi 🍋 🍋 LEMON POPPY SEED DONUTS • when life gives you a bag of lemons, you make the best of it • even though we prioritize healthy eating, there’s room for treats like these • we call it balance 😉 • baking is one of my favorite things to do with my little one👩‍🍳 • we’ve had a year solid of being home, distance learning, + missing being out in the world • baking is one of those small pockets of JOY that brightens our daily life ☀️☀️

🍋 🍋 light and fluffy (gluten and grain free) donuts dipped them in a sweet lemony glaze • the bright lemon flavor kinda adds a bit of sunshine to the day 🍋☀️🍋

🍋 🍋 recipe link in bio (and i linked the donut pan that i use in the post): https://www.savorylotus.com/lemon-poppy-seed-donuts-gluten-free-and-grain-free/
sauerkraut • love it? hate it? • it’s one of sauerkraut • love it? hate it? • it’s one of the easier + most cost effective ways to support your gut • i make it every couple of months • its easy once you understand the basics of fermentation • i have a step by step tutorial if you’re ready to dive in ✨✨

link to tutorial in bio : https://www.savorylotus.com/easy-sauerkraut-recipe/

what you’ll need:
cabbage
salt
1/2 gallon wide mouth mason jar (or you can use 2 wide mouth quart sized jars)
air-tight fermentation lid
🥕🌿🍠 veggie game strong today • crucifer 🥕🌿🍠 veggie game strong today • cruciferous vegetable = superfoods • this + sweet potato rounds + a big cup of bone broth is what’s up for dinner 

collard green
green cabbage
purple cabbage 
carrot 
tons of fresh ginger 

👉 and, yes, not everyone tolerates cruciferous vegetables • i didn’t used too • i’ve done a lot of work on my gut + digestion • and i still prefer them cooked as they are easier to digest • eat slowly • give thanks (gratitude has a positive effect on the nervous system) • chew well (so your body can release all the enzymes needed to digest your food) ❤️• it’s so so important to eat in a relaxed environment so the body can rest + digest • eating while in “hurry” mode leads to indigestion and poor absorption
simple dinner • we eat wild salmon 🐟 once a w simple dinner • we eat wild salmon 🐟 once a week to get in those omega 3s • my favorite way to cook it is to sprinkle with salt + a bit of ghee on top + broil it for 8-9 minutes • so easy + today we added steamed green beans + a cauliflower + romanesco mash • plus tons of olive oil + ghee

to make cauliflower + romanesco mash, add florets from one head of each to a large pot • add in 1 cup of bone broth + sprinkle with a bit of salt • cover with lid • steam florets in broth until tender, adding more broth if bottom runs dry • once florets are very tender, add lots of ghee or butter + salt to taste • purée smooth with an immersion blender • add more broth to make it creamy smooth • so good 💛• don’t forget to add a ghee (or butter) pool when serving 

when we can’t get wild, local salmon, we order from @vitalchoice
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