Butternut squash and sage gluten-free pasta recipe
Butternut squash and sage gluten-free pasta recipe

Roasted Butternut Squash and Sage Pasta

December 6, 2017

You have gotta try this delicious vegan pasta dish that is beautiful, filling and so good for you! I used GoGo Quinoa Super Grains Fusilli Pasta, which is gluten-free and made with a mixture of sorghum, quinoa, chia and amaranth, and I infused it with classic fall flavors. Yummy!

  • Prep: 15 mins
  • Cook: 40 mins
  • 15 mins

    40 mins

    55 mins

  • Yields: 4-8 servings (depending if a side dish or main course)


2 lbs of diced butternut squash

4 Tbsp. olive oil (divided)

2 Tbsp. fresh sage, chopped + extra for garnish

2 Tbsp. Kosher salt (divided)

5 skin-on garlic cloves (for roasting)

Fresh black pepper to taste

2 packages (227 grams each) of GoGo Quinoa Super Grains Fusilli

1/4 cup sprouted pumpkin seeds + extra for garnish


Preheat oven to 400 degrees.

Add diced butternut squash, 1 Tbsp. olive oil, 2 Tbsp. fresh sage, 1 Tbsp. oil and pepper to a medium mixing bowl. Incorporate well.

Line a baking sheet with parchment paper. Add squash mixture, along with skin-on garlic cloves and roast in oven for 40 minutes, mixing half way through.

While butternut squash is roasting, prepare two packages (227 grams each) of GoGo Quinoa Super Grains Fusilli as directed on the package. Drain and set aside.

Remove roasted butternut squash from oven. Once garlic is cool (about 5 minutes), peel and set aside.

Blend together about 1/3 of the roasted squash + roasted garlic cloves + 1 Tbsp. of olive oil (I used a hand chopper, but you could use your blend, food processor or potato masher).

Add blended mixture to pasta, along with an additional 2 Tbsp. of olive oil, 1 Tbsp. Kosher salt and pepper to taste. Mix well.

Add the rest of the diced roasted butternut squash and pumpkin seeds to the pasta and gently incorporate, careful to leave the butternut squash chunks intact.

Top each serving of the pasta with extra pumpkin seeds and fresh sage. Enjoy!

You could split this recipe in half if you want to serve it as a side dish or for two. This portion will serve a family of 4-8.


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