This Gluten-Free Vegan Spicy Roasted Butternut Squash Pasta is an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based pasta dish for a quick dinner with a freezer-friendly sauce that's dairy-free and soy-free!
Gluten-Free Vegan Spicy Roasted Butternut Squash Pasta
Here's why this recipe works - my top 3 reasons:
- Ready in under 30 minutes
- The sauce is freezer-friendly
- Made with clean, real food ingredients
Ready In Under 30 Minutes
This is a great recipe to make when you need a quick meal on a busy weeknight because it's ready to enjoy in under 30 minutes.
For example, while the butternut squash is roasting in the oven, you can boil the pasta at the same time.
When the butternut squash is ready, simply blend the sauce together in a matter of minutes and toss it with the pasta - dinner is ready!
The Sauce Is Freezer-Friendly
Want to make this recipe even quicker?
Although my entire recipe isn't technically a "from-the-freezer" meal, it could still be a quick meal by making and freezing the butternut squash sauce in advance.
Once you roast the seasoned butternut squash, all you have to do is add it to the rest of the ingredients to a Vitamix, blend it all together, then store it in an air-tight, BPA-free container.
While it's thawing out you can start making your pasta and when that's done, it only takes about 5 minutes to pull it all together for a quick meal on a busy weeknight.
Made With Clean, Real Food Ingredients
You'll love how this recipe is made with only 9 clean, real food ingredients that you probably already have on hand.
For example, gluten-free pasta, butternut squash, avocado oil, almond milk, garlic, chipotle powder, ground cinnamon, ground nutmeg, and Himalayan pink salt.
Adding other veggies like broccoli or chopped spinach or kale would make it even more nutrient-dense.
It's a healthy plant-based meal your family can enjoy and it's vegan, gluten-free, dairy-free, soy-free and Medical Medium compliant.
Gluten-Free Vegan Spicy Roasted Butternut Squash Pasta
Equipment
Ingredients
For the pasta:
- 2 cups organic gluten-free pasta (uncooked)
For the butternut squash:
- 2 cups organic butternut squash (peeled and cubed)
- 1 tablespoon 100% pure avocado oil
For the sauce:
- 1 cup homemade almond milk
- 2 cloves organic garlic (freshly crushed)
- ¼ teaspoon Himalayan pink salt
- ¼ teaspoon organic ground chipotle powder
- ¼ teaspoon organic ground nutmeg
- ¼ teaspoon organic ground cinnamon
Instructions
- Preheat oven to 420 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the butternut squash:
- Add the cubed butternut squash to a medium-size mixing bowl and toss with the avocado oil until it's evenly distributed.
- Spread the cubes evenly onto the prepared cookie sheet and roast at 420 degrees Fahrenheit for approximately 20 minutes.
Prepare the pasta:
- While the butternut squash is roasting, add 2 cups of uncooked gluten-free pasta of your choice to a medium pot of boiling water and cook according to the package instructions.
- When finished, drain the pasta and set aside.
Prepare the sauce:
- Once the butternut squash is finished roasting, remove it from the cookie sheet and add it to a Vitamix with the almond milk and blend until it's creamy and smooth.
- Taste and adjust the seasonings to your preference.
Assembly:
- Add the cooked pasta and sauce together in a medium-size bowl and gently toss together until the sauce is evenly distributed.
- Garnish with chopped chives (optional) and serve warm.
- Store any leftover sauce in an air-tight BPA-free container in the refrigerator.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
Want More Healthy Plant-Based Pasta Recipes?
Check out these:
- Spaghetti Squash Pasta with Creamy Vegan Cilantro Lime Tahini Dressing
- Pasta with Asparagus and Creamy Mushroom Sauce
- Gluten-Free Vegan Basil and Artichoke Shirataki Fettuccine Pasta
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Karen says
Yessss! This is my kind of recipe! I love butternut squash but don't eat it enough. I'm going to give this recipe a try tonight because I have all of the ingredients at home, ready to go! Thanks !! 🙂
Karielyn says
Hi there Karen! Yay! I'm so glad to hear you are going to give it a try and I hope you enjoy it! 🙂
Jess says
Ahhh!! This looks SO SO amazing. I have a butternut squash, too! Will try and make this next week 🙂
Karielyn says
Hi there Jess! Yay! I hope you enjoy the recipe 🙂
Terry says
Morning love! Are your recipes mainly vegan? I love cheese but I want to become vegan. I make a lot of veggie lasagna dishes. Any ideas, please? Terry x
Karielyn says
Hi there Terry! There are lots of yummy vegan sauce replacements you can make to break away from dairy. I have several on my website and in my Clean Eating eCookbook that uses cashews for a creamy base and also cauliflower (I know it sounds weird, but it's really good!). You can also buy "Daiya" brand vegan cheese as a transitional food until you can move to homemade cheeses and sauces.
I have a Vegan Mexican Lasagna recipe (https://thehealthyfamilyandhome.com/vegan-mexican-lasagna/) and a Vegan Mushroom Lasagna recipe (https://thehealthyfamilyandhome.com/vegan-mushroom-lasagna/) that are both good transitional meals that are really good without any dairy.
Thanks for the question and good luck on your new vegan journey!! 🙂
Marie says
Hi Karielyn!
What a nice surprise I received in my inbox today seeing this recipe. I'm definitely going to try it. I have a butternut squash in my pantry that I've been thinking what to do with it besides the usual soup I make. This looks delicious!
Your 'neighbor' from the gulf,
Marie
Karielyn says
Hi there Marie! I actually like the sauce as a soup too, so you could do either with it.
I was thinking of you last week because we will be heading in that direction next week and am so excited!
Thank you and I hope all is well with you 🙂