Coriander Butternut Squash Pasta
This six-ingredient, Coriander-Spiced, Butternut Squash Pasta is one heck of a simple meal – with veggies squeezed right in – literally!
October happens to be National Pasta Month, so in honor of that, we are enjoying pasta here today.
And, not just any pasta but Barilla® Gluten Free Penne that’s smothered in a ridiculously luscious and creamy, coriander-spiced, Butternut Squash Sauce!
Y’all this sauce is insane!
I wanted to run around and put it on ALL the things!
But, it was too hot in this little condo after roasting that butternut squash, so I settled for standing over the kitchen sink and contorting myself so as to make sure that every single drop of this Butternut Squash Sauce that didn’t make it onto the pasta, made it into ma belly!
Speaking of the weather, we are back in the high 80s here in Georgia – with a heavy side of humidity!
With temperatures being this high, you might be reluctant to squeeze in a mini workout in your kitchen as you try to cut a butternut squash up and then proceed to roast it.
But, y’all, when I was in Publix picking up a couple of packages of Barilla®‘s Gluten Free pasta, I came across some packets of diced butternut squash – with the skin and seeds removed!
I simply roasted those cubes up and mixed them up with 4 other ingredients and voila – lunch was served!
The creamy Butternut Squash Sauce you see here, is loosely based on the pumpkin sauce my daughter and I enjoyed with Barilla® Gluten Free Penne.
Ingredients
- 2 1/2 cups butternut squash cubes
- 1 1/2 teaspoons freshly grated ginger
- 1 1/2 teaspoons coriander
- 1 teaspoon smoked paprika
- 3/4 cup coconut milk can substitute for regular milk or milk of your choice
- 4 oz Barilla® Gluten Free Penne cooked according to package directions
- olive oil
- salt and pepper to taste
- parsley for garnish
Instructions
- Preheat the oven to 400 degrees
- Toss the butternut squash cubes in the olive oil and bake them on a foil lined baking tray for 22-25 minutes.
- Remove from the oven and add to a blender, along with milk of your choice, paprika, coriander, and ginger. Blend on high till mixture is creamy.
- Toss the cooked Barilla® Gluten Free Penne with the sauce, season with salt and pepper to taste, and serve garnished with chopped parsley.
Nutrition
That pasta looks amazing! I use Barilla GF Pasta myself! I love it! And I love butternut and coriander so this is definitely going on my list!
This looks ultra creamy and delicious! I love the butternut squash in here and I know my kids wouldn’t be the wiser. I’ll definitely have to cook this up for the family!
My 13-yr-old has Celiac Disease so we are huge GF pasta fans! This recipe looks SO yummy and comforting!
Ooo, I love this recipe. Wouldn’t have thought of using buttternut squash with pasta but I like the idea!
Fall vegetables make me so happy. All of the squash possibilities! This soup looks wonderful.
I like to use pumpkin to make the dressings too. This looks easy and delicious, Shashi.
I just made this meal this evening. The spices added a nice flavor component to the squash but this did not really work on top of the pasta. I followed the recipe but the consistency of the squash was more like a mashed potato and didn’t really work with the noodles. I think it would be better as a side to a meat dish or something. It could be really good with Thanksgiving dinners but I won’t make this as a pasta sauce again. Do you have any advice for thinning it to be more of a creamy sauce?
Hi Abigail, thanks for stopping by and letting me know. I used coconut milk in this sauce. You can adjust the type and quantity of coconut milk to suit your preference for a thinner or thicker sauce. You can also use vegetable stock to thin the sauce. I prefer a thick sauce with my pasta but I understand that you might not… Thanks again for trying this recipe out.
I just made this meal this evening. The spices added a nice flavor component to the squash but this did not really work on top of the pasta. I followed the recipe but the consistency of the squash was more like a mashed potato and didn’t really work with the noodles. I think it would be better as a side to a meat dish or something. It could be really good with Thanksgiving dinners but I won’t make this as a pasta sauce again. Do you have any advice for thinning it to be more of a creamy sauce?