Butternut Squash Pasta with Candied Walnuts, Vegan and Gluten-Free

The best recipe for Butternut Squash Pasta
butternut squash pasta vegan gluten free best recipe

Cooler temperatures and rainy days call for this warming bowl of Butternut Squash Pasta with Candied Walnuts.

This sauce is so buttery good, I caught myself eating it straight off the spoon! Roasted butternut squash seasoned with nutmeg, thyme and crushed red pepper flakes that add a little heat! Candied walnuts are added for crunch, protein and omega 3’s!

Butternut squash is one of my favorite fall foods.  The bright orange vegetable is a great source of beta carotene providing anti-cancer properties.  It is high in fiber, vitamin C, magnesium and contains more potassium than a banana!  Similar to pumpkin, butternut squashed can be added to bread, brownie or cookie recipes for healthier baked goods.

butternut squash pasta vegan gluten free best recipe
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Butternut Squash Pasta

The best recipe for Butternut Squash Pasta
Course Main Course
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Baking Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 562kcal
Cost $15

Ingredients

  • 1 butternut squash halved and cleaned
  • 2 tablespoons olive oil plus more for roasting butternut squash
  • 2 cloves garlic minced
  • ¼ teaspoons dried thyme
  • teaspoon ground nutmeg
  • 1.5 cups vegetable broth
  • sea salt and pepper to taste
  • ⅛-1/4 teaspoon crushed red pepper flakes
  • 1 pound pasta of choice cooked according to package
  • For candied walnuts:
  • 1 tablespoon butter I used earths balance
  • ¼ cup brown sugar
  • 1 cup walnuts
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper. Cut butternut squash in half lengthways and clean out seeds. Drizzle flesh with olive oil and place face down on parchment paper. Bake for 30-45 minutes or until tender when pierced with a fork. Remove from oven and let cool. When cool enough to handle, scoop out flesh and set aside.
  • Meanwhile, add olive oil to a large skillet over medium-low heat. Add garlic, thyme and nutmeg and sauté until fragrant. Remove from heat.
  • Add cooked butternut squash, sautéed garlic and spices and 1 cup of vegetable broth to a high speed blender or food processor and puree until creamy. Once blended, transfer back to skillet, stir in remaining broth and simmer on low heat until warmed. Add sea salt, pepper and crushed red pepper flakes. Taste and adjust seasoning as desired.
  • Toss cooked pasta with butternut squash sauce. Top with candied walnuts and enjoy 🙂
  • To make candied walnuts:
  • Line a baking sheet with parchment paper and set aside.
  • In a small saucepan over medium-low heat melt butter and add brown sugar stirring until dissolved. Add walnuts and toss to coat. Transfer to parchment paper and let cool.

Notes

Use your favorite pasta for this recipe, include gluten-free options such as brown rice pasta or quinoa pasta.  You can even lessen the amount of broth used to make a whipped butternut squash side dish this Thanksgiving 🙂

Nutrition

Calories: 562kcal | Carbohydrates: 84g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 263mg | Potassium: 713mg | Fiber: 6g | Sugar: 15g | Vitamin A: 13489IU | Vitamin C: 27mg | Calcium: 106mg | Iron: 3mg
Cristina C. RD LDN

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