Butternut Squash Pasta Sauce over Gluten Free Tagliolini
It’s hard not to overdue using this sweet succulent fall vegetable. Don’t let its tough exterior fool you! (PS: I buy it already peeled and diced!) We are still at the relative beginning of the cold season, so I am not ashamed to say that I can’t get enough. So far this fall, I’ve served butternut squash simply roasted with kosher salt and pepper, in a scrumptious Butternut & Kale Cannelloni, diced and roasted on top of a bed of arugula with a warm balsamic dressing, and now as a creamy, sweet, delicious Butternut Squash Pasta Sauce.
The nutrients in butternut squash make me smile. Did you know it has more Vitamin A than a pumpkin? And it’s also high in fiber! Woohoo! 🙂 I wanted to serve it over our Gluten Free Tagliolini to make this an ultra-healthy choice for lunch or dinner. There are a couple of key ingredients that make this sauce really come together. I roasted a whole red pepper to add some depth and sweetness to the sauce…in fact, I may even try adding two next time! The sautéed onion, garlic, fresh Parmesan, and sage add just the right balance of flavor. Oh…and top it off with toasted walnuts, a little bit of Parm and fresh sage.
I need to interrupt myself for a minute and talk about our Gluten Free Tagliolini. Bottom line: it is fantastic! Finally! The perfect blend of corn and rice (70%/30%) with an al dente texture and delicious taste. It is hard to believe that is isn’t “real” pasta! We actually import this pasta from a boutique manufacturer in Italy. We tested dozens of versions of gluten free and decided this was the one we would love to serve our friends and eat ourselves.
Why don’t we make it in our plant? To make certified gluten free pasta, you must manufacture in a “dedicated gluten free” environment. Which would mean opening up an entirely new facility! We want to understand the gluten free market more thoroughly and are happy now to bring this quality GF pasta to you directly from the experts!
UPDATE: We no longer sell Gluten Free Pasta! The supply chain was not reliable due to COVID-19. We recently added another version of this recipe, check out our Butternut Squash Alfredo.
OK, back to the recipe. Instead of the usual heavy cream, this squash puree is thinned with chicken broth and skim milk. And a note for my Vegan friends – just use almond milk and skip the cheese! When serving my family this dish for dinner, I was interested to see what my boys would think of the sauce. They do have an adventurous palette for new tastes and flavors, but to look at a plate of pasta and see “orange”, not “red” I knew might pose a challenge. But Mommy was happily surprised! They LOVED it – and everything about it. When you hear, “This is amazing!” you know it’s a keeper.
Please take advantage of the squash season, make this recipe, and let me know your family’s reaction!
If you are interested in trying our Gluten Free pasta, you can check it out at The Pasta Shoppe. And if you have any fundraising needs for a small or large group, we’d love for you to consider Fun Pasta Fundraising.
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Butternut Squash Pasta Sauce over Gluten Free Tagliolini
A healthy and delicious Butternut Squash Pasta Sauce! Served here with Gluten Free Tagliolini, but wonderful with other long or short pasta shapes!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 1x
- 8 oz. Gluten Free Tagliolini (may substitute any other long or short pasta shape)
- 2 T. olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 1/2 lbs. butternut squash, diced (about 4 heaping cups)
- 1 red pepper, roasted (can chop, toss with olive oil, and roast in 400 degree oven for 30 minutes, or substitute a jarred roasted red pepper)
- 2 cups chicken broth
- 1 t. dried sage
- 1 bay leaf
- 1/4 cup Parmesan cheese, grated
- 1/4 cup skim milk (may use 2% or heavy cream if you like!)
- 1/2 t salt
- 1/4 t. pepper
- Fresh Parmesan, toasted walnuts, and fresh sage for topping!
- Sauté onion in a medium pot in olive oil, for approx. 5 minutes until browned.
- Stir in garlic and diced squash and cook for another 3 minutes.
- Add chicken broth, roasted red pepper, sage, bay leaf, and salt and pepper. Cover, bring to a boil, reduce and simmer for 8-10 minutes until squash is tender (test with a fork).
- Remove bay leaf and puree in blender or Cuisinart until completely smooth.
- In a large bowl, combine puree, Parmesan cheese, and milk.
- Toss pasta with sauce..
- Top with toasted walnuts, fresh Parmesan cheese and fresh sage leaves or ribbons.
Using only 8 ounces of pasta, I did have some leftover sauce that I froze. If you cook more pasta, start with tossing approx. 12 ounces, and add more pasta if desired. It’s really a preference as to how “coated” and heavy you want the sauce!
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I had some leftover sauce too and froze the extra. Loved the gluten free pasta.
Is the pasta made from sprouted grain? what grains? Ingredients, please?
The gluten free pasta featured here we actually don’t have anymore! It was imported from Italy and they discontinued it. (It was the only pasta we don’t make here…since we are not a dedicated GF facility!) So you can use any noodles as a substitute! Hope that helps – the sauce is sooo good!
wow that looks so good can’t wait to try it
oh my this is amazing great idea love to do this to get the kids to eat there veggies
I am always looking for ideas with butternut squash this looks really good
wow this looks so yummy
Goodness, I am so late with my reply but this recipe keeps lingering in my mind so here I go!
First, let me start off with many compliments about the gluten free pasta. It is delicious and actually stays firm when it’s cooked and doesn’t turn to mush like so many gluten free pastas. It’s a winner!
Second, the sauce. Oh my, it is so delicious. It’s all your favorite flavors in the fall and this combination is addictive. I am sure you all have eaten pasta dishes where the sauce is so seductive that you can’t stop eating it. Well, this is one of those sauces. Thank heavens the recipe calls for milk and not cream!
I took the left over pasta sauce and thinned it down some with more chicken stock and made the most devine butternut squash soup. The addition of sage,
toasted walnuts, and parmesan cheese is absolutely brilliant !
Thank you dear Carey!
Wonderful sounding Fall recipe! My mother-in-law requires gluten-free, so this is a must try.
So right! Beautiful photos of such a healthy dish! Just wondering, how do nutrition facts of gluten free pasta stack up to traditional pasta? So happy to order some gluten free to have on hand for my ever-growing group of friends who either cannot have, or simply choose to not have gluten…this looks like a winner, plus I have fresh sage in my herb garden, ready for Thanksgiving….and this yummy dish, too….might just throw in some leftover turkey…it will be a glorious long weekend to feel grateful! Thanks for super pasta ideas!
Good question Alice!
Now I’m comparing our gluten free pasta to our other regular pasta. Both are about the same calories and fat. Our gluten free has less protein but in general I’d s ay they are comparable. The biggest difference is that gluten free is “wheat free” and made with corn and rice. So good luck over the Holiday using your turkey leftovers – I’d love to hear how it goes!
BEAUTIFUL!!! Love these photos and the recipe sounds amazing!
Thanks Becky! I’m telling you – this is a keeper! Yummy and healthy – I had some more tonight! 🙂 Thanks for the compliment on the pictures – lovin’ my new boards!