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Gluten Free Butternut Squash Parmesan Pasta

A simple, delicious fall recipe that's both gluten and lactose free!


  • 1/2 butternut squash about 1.5 lbs
  • 1 tbsp olive oil
  • 2 tsp chopped fresh garlic
  • 1/2 cup onions, chopped I used Melissa's Produce cipolini onions
  • 1/4 cup shredded parmesan cheese
  • 1/3 cup dairy free plain yogurt I used Kite Hill's
  • 1/8 tsp ground nutmeg
  • dash red pepper
  • salt and pepper to taste
  • 1/4 cup cooked, crumbled bacon or pancetta
  • 1 tbsp chopped fresh parsley
  • 1 lb pasta, of choice I used Thrive Market's gluten free mini shells


  1. Preheat oven to 350 degrees.

  2. Cut butternut squash in half. Take 1/2 and cut it lengthwise. Remove seeds and place in a baking dish with 1 cup water.

  3. Bake 45-60 minutes or until fork tender. Remove from oven and cool. Scoop out flesh of squash and chop into pieces. Set aside.

For the sauce

  1. In a large saucepan, heat olive oil over medium heat.

  2. Chop onions and garlic and add to heated oil. Saute in oil for 3-4 minutes or until soft.

  3. Place cooked onions and garlic in a blender. Add 1 cup of water, cheese, yogurt, nutmeg, red pepper, squash to blender. Blend until smooth.

  4. Return sauce to saucepan. Season with salt and black pepper to taste. If it's too thick, add more water.

  5. Cook pasta to specifications. Once cooked and drained, pour sauce on top of pasta. Toss to coat.

  6. Sprinkle bacon and parsley over the top of pasta. Serve hot.