Have you ever wanted to try butternut squash in pasta? You are going to love this recipe! This pasta dish boasts a delicious creamy butternut squash sauce that is paired beautifully with roasted and seasoned broccoli and butternut squash cubes. It’s easy, delicious, and makes the perfect fall comfort food!
Why We Love This Butternut Squash in Pasta
The first time I tried making a butternut squash pasta was 10 years ago when I gave up dairy due to migraines – and I didn’t like it at all! I didn’t try it again until recently when I was trying to find a way to use up some ingredients in my fridge – chopped butternut squash and some broccoli. I whipped up this recipe in no time at all and it was an absolute keeper the first time I made it. Don’t you love when you get it right the first time?
This recipe is so creamy and delicious that I know you will love it too! It will quickly become one of your favorites!
Vegan and Allergy-Friendly
One of the great things about this recipe is that it is vegan and allergy-friendly! Many creamy pasta sauces are made with dairy products such as cheese, milk, and heavy cream. This sauce isn’t! It uses plant butter (or olive oil), plant milk, and blended butternut squash instead – giving it all the creamy goodness without any of the dairy.
Not only is this recipe dairy-free and vegan but it is also gluten-free and top 8 allergen-free! This recipe is perfect for anyone.
Looking for more gluten-free and vegan creamy pasta dishes? You’ll love this Vegan Mac and Cheese!
Healthy and Full of Vegetables
I love recipes that are full of healthy ingredients that will nourish my growing kids – especially if that means vegetables are involved! I love packing in as many vegetables into my kids’ dinner as possible.
You’ll get a triple dose of veggies with this delicious pasta dish. Butternut squash is both blended into the sauce and roasted and mixed in with the creamy pasta for extra flavor, texture, and nutrients! Broccoli is roasted right along side the chopped butternut squash and makes a delicious addition.
Squash – any kind- is one of the few things that my kids just won’t eat. They’ve never liked it. But they’ll actually eat butternut squash in pasta! This pasta is so creamy and delicious they can’t help loving it. And I love they’re eating something so good for them!
What YOu need
Equipment Needed to Make Butternut Squash in Pasta
You only need a few basic kitchen items to make this delicious recipe for butternut squash in pasta. All you’ll need is:
- A blender
- 2 large pots
- Sheet pan
You will need a blender to blend steamed butternut squash for the sauce. If you don’t have a blender you can use a food processor to blend the steamed butternut squash. Alternatively, you can mash the squash with a vegetable masher. However, the sauce may not be as smooth.
- Broccoli florets
- Butternut squash – cubed
- Olive oil
- Gluten-free pasta
- Gluten-free flour blend
- Frozen and steamable butternut squash
- Plant milk
- Plant butter (or additional olive oil)
How to Make Butternut Squash Pasta with Roasted Broccoli
This recipe for roasted broccoli and butternut squash in pasta is so simple. It’s one of those meals that comes together easily, simply, and beautifully.
Roast the Vegetables
First, prepare the butternut squash and broccoli to roast. Preheat the oven to 425 degrees and then lightly grease a sheet pan with non-stick cooking spray. Gently toss the broccoli and butternut squash cubes with olive oil, salt, and pepper. You can use fresh store-bought pre-chopped butternut squash or you can peel and chop a butternut squash yourself. Either one works just fine.
After the vegetables are in the oven roasting, bring a pot of water to boil in order to cook the pasta. The pasta should be done cooking around the same time as the vegetables.
Make the Sauce
Once you have started a pot of water to boil, move on to the creamy butternut squash sauce. First, prepare your butternut squash puree. Steam the butternut squash and then carefully add it to a blender along with 2 tbsp of plant milk. Blend until smooth. Alternatively, if you do not have a blender you can mash the steamed squash and plant milk with a vegetable masher. However, the texture may not be as smooth.
Next, add the plant butter or olive oil to a medium sauce pan. Heat until the butter is melted, or until the oil is hot. Whisk in salt, pepper, and gluten-free flour. Cook, while stirring, until it begins to bubble, about 3 to 5 minutes. Slowly whisk in 2 cups of plant milk. Cook, while stirring, for about 5 minutes, or until the mixture begins to thicken. Once it has thickened, remove from heat and stir in the butternut squash puree.
Combine Butternut Squash in Pasta
Lastly, you will add all the components together. I love that the components in this recipe for butternut squash in pasta come together all at the same time. The vegetables are don roasting around the same time as the pasta is done cooking and the sauce is made and thickened. Simply mix the pasta with the sauce and stir to fully incorporate. Then, stir the roasted broccoli and butternut squash in the pasta.
What to Serve Along with Butternut Squash in Pasta
This recipe is full of vegetables put it pairs so beautifully with additional veggies in a nice green salad. A leafy green salad is my favorite dish to serve alongside this butternut squash in pasta with roasted broccoli. Other great side dishes include:
- Steamed green beans
- Gluten-free bread – check ingredients!
- Cucumber Avocado Tomato Salad
Alternatively you can serve this butternut squash pasta as the side dish. It would make an amazing side dish to go alongside a roast, steaks, or chicken, such as 30 Minute Honey Mustard Chicken.
Other Recipes Perfect for Fall
Are you looking for other comforting fall-themed recipes? Give these recipes try!
Don’t forget to pin this recipe so you can find it later!
Creamy Vegan Butternut Squash in Pasta with Roasted Broccoli
- Sheet pan
- 8 oz broccoli florets
- 4 cups butternut squash cubes
- ¼ cup olive oil
- ¾ tsp salt
- ½ tsp pepper
- 12 oz gluten-free pasta
- 10 oz pkg frozen and steamable butternut squash
- 2 tbsp plant butter
- ¼ cup plant butter or olive oil
- ¼ cup gluten-free flour
- 1 tsp salt
- ½ tsp pepper
- 2 cups plant milk
- Preheat oven to 425°. Toss broccoli and butternut squash cubes with oil, salt, and pepper. Arrange on a lightly greased baking sheet and bake for 18-20 minutes.
- Meanwhile, cook pasta according to package directions.
- Steam frozen butternut squash. Carefully add steamed squash to a blender along with 2 tbsp of plant milk. Blend until smooth.
- Heat plant butter in a large pan over the stove. Whisk in GF flour, salt, and pepper. Cook and let bubble for 3 minutes while stirring. Whisk in 2 cups plant milk and continue to stir and cook for 5 minutes or until it begins to thicken.
- Whisk butternut squash puree into the sauce. Toss with cooked pasta and roasted vegetables.
Did you try this recipe? If you did I would love to see it! Share a picture on Instagram and tag me, Allergyalamode, and hashtag it #allergyalamode.
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