Butternut Squash Pasta

This Roasted Butternut Squash Pasta is about to become your new favourite autumn dinner! With just 6 ingredients and full of flavour, this is a delicious veggie pasta dish. Roasted butternut squash and Brussels sprouts are mixed with pesto and pine nuts for a tasty meal that’s gluten free and easy to make dairy free and vegan.

This gluten free roasted butternut squash pasta is the perfect autumnal, feel-good meal.

With roasted sprouts, garlic, pesto and pine nuts, it’s a pasta dish filled with lovely flavours and lots of different textures.

I absolutely love this gluten free pasta dish served warm on a cold evening, with shavings of parmesan cheese and extra pine nuts sprinkled on top.

Roasting butternut squash and Brussels sprouts gives them an gorgeous, rich flavour – especially when they are roasted in olive oil and garlic.

I use gluten free pasta to make this dish gluten free and coeliac-safe, but of course it would work just as well with normal pasta too.

You can use shop-bought or homemade gluten free pesto, and if you want it to be dairy free and vegan, simply use a vegan pesto instead.

Serve it with a side of gluten free garlic bread or my gluten free cheesy doughballs for the ultimate comfort food!

And for more tasty dinner ideas, check out my Pesto and Ricotta Pasta, my Butternut Squash and Chorizo Risotto and my Butternut Squash Curry.

Ingredients

There’s a printable recipe card for this butternut squash pasta below. But for the shopping list here are the main ingredients you’ll need.

• Gluten Free Pasta: I used the Sainsbury’s Taste the Difference gluten free casarecce pasta in this recipe, but any gluten free pasta would work. You could even try it with gluten free orzo pasta too.
• Butternut Squash: Either use a fresh squash, or pre-prepared frozen squash.
• Brussels Sprouts: My favourite vegetable! You can’t beat roasted sprouts, but if you really don’t like them, you could add some spinach or kale instead.
• Garlic: Either frozen chopped garlic, garlic paste or fresh minced chopped garlic works.
• Pine Nuts: These add a lovely crunch to the recipe.
• Pesto: Most pesto is gluten free or use homemade gluten free pesto. You can also use a dairy free pesto to make this dish vegan.

I also like to top my finished pasta dish with some grated parmesan cheese but you can use a dairy free cheese instead. Feta would also be a lovely addition!

How to Make Butternut Squash Pasta

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this pasta with butternut squash and pesto is to make.

Preheat the oven to 200C / 180 Fan / Gas Mark 4. Peel the butternut squash, scoop out the seeds and cut into 1-inch chunks. Trim the sprouts and cut them in half.

Add the butternut squash, sprouts, garlic and olive oil to a baking tray and mix together well.

Roast in the oven for 25 minutes. Meanwhile, cook the gluten free pasta as per the pack instructions (in boiling, salted water) and drain.

Once the veg has had 25 minutes in the oven, remove the tray, sprinkle the pine nuts over the roasted veg, and then roast for another 5 minutes.

Pour the drained pasta back into the saucepan. Add the pesto and mix well to coat. Add the roasted veg and pine nuts and mix again to combine.

Serve the finished pasta dish in bowls with extra pine nuts and some grated parmesan (or dairy free hard cheese) if you fancy.

Storing and Freezing

I tend to find gluten free pasta doesn’t reheat too well, unless you invest in one of the more expensive pastas which definitely hold their shape better.

Leftovers of this can be stored in the fridge for 1-2 days and eaten cold or reheated in the microwave.

I found this gluten free Sainsbury’s Casarecce pasta actually reheated really well, but cheaper pasta brands may not so I’d recommend just scoffing the lot!

Unfortunately I wouldn’t recommend freezing this as the pasta will probably break up.

Frequently Asked Questions

Here are some FAQs about this roasted butternut squash pasta recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.