Gluten Free Butternut Squash Pasta

Gluten Free Butternut Squash Pasta

Recipe: Gluten Free Butternut Squash Pasta

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Makes: 4-6 Servings

What I love about this pasta is how simple and healthy the sauce is. It’s just like your regular butternut puree, just turned into a sauce for your pasta! It’s filled with rich flavors, a perfect balance of spices and it’s great to have extra sauce on hand if you want to use it on more pasta later!


  • 1 Butternut Squash, medium/large (cut in half)
  • Drizzle of Olive Oil
  • 2 Tbsp Garlic (minced)
  • 1 Tbsp Coriander powder or seeds
  • ½ Tsp Cinnamon powder
  • 2 Tsp Salt
  • 1 cup Cherry Tomatoes
  • 1 Onion (chopped)
  • 2 Carrots, large (chopped)
  • 1 cup Vegetable Broth
  • ¼ cup Raw Cashews (soaked in boiling water for 20 minutes)
  • 1 tsp Cumin
  • ½ tsp Smoked Paprika
  • Gluten Free Pasta (any pasta you like will do)
  • Garnish: Microgreens, Parmesan, Salt, Pepper, Cilantro, Basil


  1. Preheat the oven to 425. Cut your butternut squash in half lengthwise and remove the seeds. Take out your large baking sheet and place on the pan. Rub over both sides of the squash with olive oil, 1 tbsp minced garlic, ½ tbsp coriander, ¼ tsp cinnamon and ¼ salt. Let roast for 50 minutes until golden brown and soft.

2. Next, once the 35 minutes is up for the squash, take your cup of cherry tomatoes and lather in olive oil and a sprinkle of salt. Take out your butternut squash and add the tomatoes to it. Cook until the tomatoes have charred a bit.

3. While your tomatoes are finished roasting, heat up a medium skillet on medium high heat and cook up your remaining garlic and onion in a drizzle of olive oil until sauteed. Once sauteed, add in the carrots and cook for another 5 minutes until soft.

4. Take out the squash and tomatoes once ready and let cool as well as the onions, carrots and garlic.

5. When all is cooled, take out your blender and add all the ingredients including the rest of the spices, the broth and the soaked cashews.

6. Blend until smooth and creamy. If it seems too thick, add in a bit more broth until it’s the consistency you want.

7. Lastly you will want to put on a pot of water and boil. Add in your pasta of choice, let cook and drain the water once ready.

8. chose to take out a big non-stick pan and add a little olive oil to it and add in the pasta and the butternut squash sauce to heat it back up. I like my pasta hot, but you can choose to just add the sauce to the pasta and eat as is. When all is ready to eat, garnish with parmesan cheese and your favorite microgreens, yum!

Make this recipe today!

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