This Gluten-Free Butternut Sage Pasta is rich and savory! Better yet, it’s guilt free and uses veggies to achieve that creamy texture.
Hooray for Winter squash week! Out of all the Winter squashes, I think butternut squash is my favorite, so as expected, I focused on butternut squash this week. I’m excited to see how you guys use other Winter squashes that I’m not as familiar with this week! Be sure to head over to My Uncommon Everyday and Masala Girl Travels to see what kind of winter squash recipes they cooked up this week!
But first, let me take a minute to show off this amazing pumpkin I made yesterday.
Okay, so if I’m being completely honest…I let the engineer handle most of it. But to be honest, once he got started, he couldn’t give up the carving tools.
Aside from being absolutely delicious, here are the benefits of eating Butternut Squash!
Benefits of Butternut Squash
- We’ll start with the obvious – That vibrant orange color indicates the high level of carotenoids, which help prevent heart disease, some cancers and macular degeneration.
- They are rich in potassium which helps to reduce blood pressure, and helps maintain a healthy heart and muscle contractions.
- They are rich in fiber, which keeps you feeling full longer.
- A high amount of Vitamin A will help keep those eyes healthy.
For those of you who are not quite as familiar with cooking butternut squash, let me give you a little tip. Always add caramelized onions to the mix and you will never go wrong.
The key to making this gluten-free is the use of Banza pasta. Banza is my go-to pasta. Each 2oz serving of the pasta contains 14 grams of protein. Usually when eating pasta, we don’t get any protein in, but we get bombarded with processed carbs. Banza takes care of both of those problems by using chickpeas as the main ingredient for their pasta.
If you don’t necessarily need or want to eat gluten-free pasta, you can easily make this with any kind of pasta you want.
- 1 small to medium sized butternut squash
- 1 medium yellow onion
- 2 T. olive oil
- 2 c. chicken broth
- 6 fresh sage leaves, cut into thin strips
- dash of nutmeg
- salt and pepper
- 1/4 cup freshly grated parmesan cheese
- 1 Box of Banza Rotini pasta
- Begin by chopping the onion into large pieces while the olive oil is heating up in a large pan over medium heat.
- Add the onion to the pan.
- While the onion is sautéing in the olive oil, peel the butternut squash, take the seeds out and cut into small chunks.
- Once the onions have become slightly brown, add the butternut squash.
- Allow the butternut squash to slightly brown and caramelize with the onion.
- Add salt and pepper to your liking.
- Add nutmeg, sage, and chicken broth.
- Put a lid on the pot and to steam the butternut squash until it the cubes are soft and cooked through.
- While the butternut squash is cooking, start cooking your Banza pasta according to the instructions on the box.
- Once the butternut squash cubes are soft and fully cooked, blend the butternut squash mixture using an immersion blender to make it into a sauce.
- Drain the pasta, and add it to the pan with the sauce.
- Add the parmesan cheese, stir and add some extra strips of sage for garnish.
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Autumn Produce Challenge Link-Up
Your turn! Link up as many of your Winter Squash recipes as you want below!
We’re winding down in the Autumn Produce Challenge! Next week is Pumpkin, which is perfect for Halloween! I can’t wait to see all of your Pumpkin recipes!