The ultimate comfort food. Hearty butternut squash roasted with shallots, garlic, and fresh thyme and pureed into the most lovely, velvety sauce. Poured over your favorite gluten free pasta. Seriously so good.
- 5 cups butternut squash, cubed
- 2 shallots, peeled and halved
- 2 cloves garlic, smashed and unpeeled
- 3 sprigs fresh thyme
- 2 tbsp avocado oil or melted ghee
- salt and pepper
- 1 cup broth, plus more for thinning (vegetable broth, homemade bone broth, or Kettle and Fire)
- 1/4 cup full fat coconut milk (like this)
- 1 tbsp nutritional yeast , optional for “cheesy” flavor (I use THIS non-fortified brand)
- 12 ounces gluten free penne (I use THIS brand)
- fresh herbs for garnish (I used fresh thyme + chives)
- Preheat oven to 425’F.
- On a large baking sheet, add cubed squash, shallots, garlic, + fresh thyme. Drizzle with fat of choice and toss to coat. Roast for 30-35 minutes, until squash is tender and starting to caramelize a bit.
- When squash is almost done roasting, bring a large pot of salted water to boil and cook pasta al dente then drain.
- Once squash is done, remove from oven and season with salt and pepper to taste. Remove skins from roasted garlic. Reserve 1 cup of roasted squash pieces for later then transfer rest of squash, shallots, garlic, + herbs to a blender. Add broth and coconut milk. Puree until creamy smooth, adding extra broth to thin if necessary.
- Add pasta back into dry cooking pot, pour butternut squash sauce on top, tossing to combine.
- Divide pasta into individual bowls, garnish with the leftover roasted squash pieces and fresh herbs. Enjoy!
I usually buy a 3.5-4 pound butternut squash and get around 10 cups of cubed butternut squash. I use 5 cups for this recipe and use the rest for my Butternut Squash Lentil Soup.
Use avocado oil to roast veggies to keep completely dairy free.