Butternut Squash Pasta
Looking for a healthier way to enjoy pasta? Our butternut squash pasta is gluten-free, made with minimal ingredients, and tastes incredible.
Preheat oven to 325 degrees. While oven is preheating, peel and dice squash, onion, and garlic
Place almonds on baking sheet and roast for 8 minutes. Meanwhile, in a medium-sized pot, bring all butternut squash sauce ingredients except nutritional yeast and salt and pepper to a low simmer. Cover and continue to simmer for 15 to 20 minutes until the squash is fully cooked.
While the sauce simmers, prepare the pasta according to package instructions. We recommend salting your pasta water for this recipe. Drain and set aside.
Chop almonds, add to small mixing bowl with olive oil and fresh oregano, add sea salt to taste.
Once the butternut squash is cooked all the way through, remove from heat and blend with immersion blender or regular blender. If you're using a regular blender you may have to wait until the sauce is cool enough to handle before blending.
Add the pasta to the sauce, add additional salt, pepper, or red pepper flakes to taste. Pour pasta into two bowls and top with almond oregano mix.
Nutrition is an estimate and does not include optional ingredients.
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Serving: 811g | Calories: 719kcal | Carbohydrates: 121g | Protein: 40g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 766mg | Potassium: 2646mg | Fiber: 29g | Sugar: 15g | Vitamin A: 46270IU | Vitamin C: 69mg | Calcium: 339mg | Iron: 12mg