This Gluten-Free Butternut Squash and Sage Pasta dish is giving me all the Fall feels. Between the sage and the touch of cinnamon, it’s literally heaven in a bowl. I tried to make this dish as healthy as I possibly can, but you know what…sometimes you need a little butter in your life. This brings so much flavor. But don’t worry, it was the cleanest butter I could find mixed with some grass-fed ghee.
If you wanted to make this dish even healthier, you can use spiralized spaghetti squash or zucchini noodles. But I find that the Jovial pasta works amazing in here. The whole family gobbled this up and asked for seconds. So I’d say it’s a winner in my book.
Once you roast the butternut squash, this dish can be easily whipped up in 20 minutes. You can roast the butternut squash a few days in advance and store it in the fridge until ready to use. So let’s share the goods, shall we?
Gluten-Free Butternut Squash and Sage Pasta
Ingredients
- 1 medium butternut squash, Peeled, seeds removed, and cubed
- 10 fresh sage leaves
- 4 garlic cloves sliced
- 2 cups spinach chopped
- 1 box gluten-free pasta
- 3 tbsp grass-fed organic butter
- 1 tbsp ghee
- 1/2 tsp salt
- 1/4 tsp pepper
- dash of ground cinnamon
Instructions
- Butternut Squash
- Preheat oven to 400°
- peel and remove seeds from butternut squash then dice into cubes
- add olive oil, salt and pepper
- roast for 30 minutes
- Pasta
- In a large pot, boil water with a little salt.
- Cook pasta according to the package. Just ensure it’s not mushy
- In a large pan, heat the butter and ghee and melt
- add the garlic, walnuts, and sage. Turn off the heat so it doesn’t burn. I like to cook it all with the heat off so nothing burns
- Once pasta is cooked, turn the heat back on to low and add the spinach, pasta, and cooked squash. Add about a tablespoon of the pasta water and mix all together.
- add the salt, pepper, and cinnamon and mix with tongs.
- adjust seasoning to your liking