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Butternut Squash Spaghetti Recipe (Vegetarian & Gluten Free Option)

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This Butternut Squash Spaghetti recipe is a fantastic way to sneak healthy vegetables into a creamy vegetarian pasta sauce! The Squash is roasted with garlic and onions, and blended with a creamy plant-based milk and topped with fresh grated parmesan cheese.

Serve with a giant bowl of salad and crispy garlic bread for a fantastic dinner the family will love. This is one meatless pasta recipe to enjoy all year long.

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I absolutely love blending veggies into creamy delicious pasta sauces, and this butternut squash spaghetti is one of my favorites! I start by roasting up some butternut squash and vegetables, and blending them together to make this sauce.

It’s a little sweet, a little savory, and has a rich and velvety texture. This squash pasta is fantastic loaded with freshly grated parmesan cheese & twirled on your fork.

This Butternut Squash Spaghetti Recipe Is:

  • Creamy
  • Cheesy
  • Healthy
  • Loaded with Vegetables
  • Rich
  • Comforting
  • Vegetarian, and Can Be Made Gluten Free By using GF Spaghetti

Make Butternut Squash Spaghetti Vegetarian for a Healthy Version

This vegetarian butter nut squash spaghetti is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless meals for your table.

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What’s In This Roasted Butternut Squash Mac and Cheese?

  • Butternut Squash, Onion, Garlic – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
    If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

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Plant-Based Comfort Food Recipes for the WIN!

This plant based butter nut squash pasta is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner. It makes a great holiday meal as well. The stove does a lot of the work, so you can enjoy hands-off time while you prep sides or a salad!

How Do I Make this Gluten Free Butternut Squash Mac and Cheese?

  1. Preheat the oven to 400 degrees, grease a 13×9 baking dish and set aside.
  2. Coat the diced squash in 1 tablespoon of olive oil, and place on a large baking sheet with the onions and garlic. Sprinkle with salt and pepper, and roast the squash for about 30 minutes until it begins to become brown on the edges. Let squash cool, and reduce the oven temp to 350.
  3. Bring a large pot of water to a boil, and cook spaghetti until al dente, about 2 minutes less than the box recommends. Drain, and set pasta aside.
  4. When the squash is finished cooking, add it to a blender with the corn starch, mustard powder, almond milk, and blend for 2-3 minutes until smooth. Add more almond milk if needed if the sauce is too thick. Taste, and add salt and pepper, using more if desired.
  5. Add the sauce to the pasta, and stir well to combine. Top with a liberal sprinkle of parmesan cheese (or your favorite vegan alternative) and enjoy!

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More Gluten Free & Vegetarian Dinner Recipes You’ll Love!

Mozzarella Alfredo Sauce Recipe (Vegetarian, Gluten Free)

 Lentil Bolognese Pasta Sauce Recipe (Vegan, Vegetarian)

Mango Chili with Black Beans Recipe (Vegetarian, Gluten Free)

Queso Mac and Cheese Recipe (Vegetarian, Gluten Free)

Split Pea Soup with Kale Recipe (Vegetarian, Gluten Free)

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Get the Same Ingredients for this Butternut Squash Pasta Recipe

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

As always, if you make this vegetarian butternut squash spaghetti recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

 

spaghetti with butternut squash sauce onion garlic olive oil miso paste nutritional yeast salt and mustard powder

Butternut Squash Spaghetti

The Herbeevore
This Butternut Squash Spaghetti recipe is a fantastic way to sneak healthy vegetables into a creamy vegetarian pasta sauce! The Squash is roasted with garlic and onions, and blended with a creamy plant-based milk and topped with fresh grated parmesan cheese.
5 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Pasta
Cuisine American
Servings 8
Calories 299 kcal

Ingredients
  

  • 1 lb spaghetti use gluten free if needed
  • 4 cups butternut squash peeled and largely diced (about 1 medium squash)
  • 2 tbsp olive oil divided
  • 1 onion diced
  • 4 cloves garlic
  • 2 cups milk of choice
  • 1 tablespoon mustard powder
  • 1 tsp white miso paste
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper

Instructions
 

  • Preheat the oven to 400 degrees, cover a sheet pan with parchment paper.
  • To the sheet pan, add the diced squash, onions, and garlic, and olive oil. Sprinkle with salt and pepper, and roast the squash for about 30 minutes until it begins to become brown on the edges.
  • Bring a large pot of water to a boil, and cook spaghetti until al dente, about 2 minutes less than the box recommends. Drain, and set pasta aside.
  • When the squash is finished cooking, add it to a blender with the mustard powder, almond milk, and blend for 2-3 minutes until smooth. Add more almond milk if needed if the sauce is too thick. Taste, and add salt and pepper, using more if desired.
  • Add the sauce to the pasta, and stir well to combine. Top with a liberal sprinkle of parmesan cheese (or your favorite vegan alternative) and serve hot!

Notes

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 299kcalCarbohydrates: 54gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 407mgPotassium: 407mgFiber: 4gSugar: 4gVitamin A: 7442IUVitamin C: 16mgCalcium: 129mgIron: 1mg
Keyword butter nut squash pasta, butternut squash spaghetti, spaghetti with butter nut squash recipe, squash pasta sauce recipe, vegetarian butternut squash pasta
Did You Make This Recipe?Please leave a rating and comment below!
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Fall Recipes, High Fiber, Nut Free, Pastas, The Herbeevore Recipes, Vegetarian Recipes

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