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  • Writer's pictureKacie

Butternut Squash Pasta

Updated: Jul 19

Pasta with creamy butternut squash and spinach.

Butternut squash is known for being a good source of fiber, beta-carotene, and vitamin A which makes it great for your digestive and immune systems.


-2 pound butternut squash, cubed

-1 medium onion, chopped

-3 garlic cloves, chopped

-¼ cup chopped cherry tomatoes

-¼ cup parsley, chopped

-½ tsp ground sage

-¼ tsp ground thyme

-⅛ tsp red pepper flakes (up to ¼ tsp for spicier pasta sauce)

-sea salt

-black pepper

-2.5 cups cups water

-2 cups loosely packed spinach

-a handful of fresh parsley or basil

-8 ounces gluten free pasta (I used Andean Dream Penne pasta)


-Add the squash, onion, garlic, tomato and red pepper flakes to a skillet.

-Season with salt and pepper.

-Cook, on med-high with ½ cup water stirring occasionally, until the onion is translucent, about 8 to 10 minutes.

-Add 2 cups water, parsley, sage, and thyme. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.

-In the meantime, bring a large pot of water to a boil and cook the pasta according to package directions.

-Once the squash mixture is done cooking, remove it from the heat and let it cool slightly.

-Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth.

-In the reserved skillet, combine the pasta, squash purée and spinach.

-Cook over medium heat, and stir until spinach has wilted.

-Season with more salt and pepper if necessary.

-Serve the pasta in individual bowls topped with fresh parsley or basil.

Enjoy :)

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