Butternut Squash Pasta

There’s something about this time of year that makes me want to eat my version of healthy comfort food.  To me, healthy comfort food involves Butternut Squash, Pasta (Gluten Free Rice Pasta of course!) and roasted Brussel Sprouts.

I made a simple and delicious Butternut Squash Pasta that was rich, creamy, comforting and healthy!  It’s hard to believe you can achieve these food qualities without using cream, butter or wheat pasta, but it’s possible.

Butternut Squash Pasta


I prepared the squash by peeling and cutting the squash into cubes.  Then I sautéed diced onions, along with the butternut squash, in about a teaspoon of coconut oil and a little water.

I seasoned with about 1/2 teaspoon of dried powdered sage and a little bit of Himalayan sea salt to taste.


Once the squash was tender, I pureed it with an immersion blender.

While the squash was cooking, I boiled some water and added rice pasta shells to the pot.  I cooked the pasta until it was al dente, but not mushy, and strained off the water.


Then I mixed the squash with the pasta to create this delicious dish.  I used the pasta shells because they really hold the butternut squash “sauce” well.

There are so many variations and twists that can be incorporated in this recipe:

– use a different kind of squash

– sauté fresh sage leaves with the onions and squash

– use thyme in addition to, or as an alternative to, the sage powder

– top with sautéed mushrooms (I did a little sauté of sliced cremini mushrooms and garlic, and once it was really cooked down and caramelized, I topped my leftover pasta that I was having for lunch with the mushrooms – even more delish!)

– top with finely chopped cooked greens like spinach, Swiss Chard, collard greens or kale

– use olive oil instead of coconut oil

– use vegetable or chicken stock instead of water to sauté the squash

– puree half squash and half cooked cauliflower or broccoli


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