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Butternut Squash Pasta

A healthy and satisfying butternut squash pasta! It's incredibly creamy despite having to cream at all! Can easily be both gluten and dairy free! 
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 2
Author: Nutritionist meets Chef


  • 400 g butternut squash peel and diced
  • 1 large banana shallot finely chopped
  • 1 garlic glove finely chopped.
  • 2 tbsp olive oil
  • 1 tsp thyme I used fresh thyme
  • Good pinch of ground nutmeg
  • Salt and pepper to taste
  • Spaghetti - enough for 2 persons


  • Bring a pan with salted water to boil.
  • Once the water is boiling, add the butternut squash. Boil for 10-15 minutes, or until soft.
  • Pour out the water, and purée the butternut squash in a blender. Set aside.
  • Bring another pan with water to boil for the pasta. Cook pasta according to the instructions on the packet
  • Whilst the pasta is being cooked, start with making your pasta sauce.
  • Heat up the olive oil in a pan. Fry the shallot and garlic on medium heat until soft and translucent.
  • Add the butternut squash purée, thyme and nutmeg. Add salt and pepper to taste. Leave to cook for a few minutes so the flavours can infuse. If the sauce is too thick, add a little bit of water to loosen it up.
  • Add the cooked pasta to the sauce and mix so the pasta is covered with the sauce.
  • Serve with freshly grated parmesan or pecorino, a pinch of thyme and a sprinkle of black pepper!


  1. Gluten free - Use GF pasta!
  2. Dairy free - Swap the pecorino/parmesan for nutritional yeast