When I think of fall, I think of roasted butternut squash. I seriously do. The stores all carry this sweet vegetable this time of year – and Costco and other grocery retailers sell pre-diced butternut squash ready for you to roast. (If you’ve ever tried to dice a butternut squash, you know just how wonderful it is to have already diced butternut squash readily available!)
So when I partnered with GoGo Quinoa to come up with a vegan and gluten-free pasta recipe, my mind couldn’t stop thinking of how I would incorporate roasted butternut squash in my latest gluten-free pasta dish.
If you’ve followed my blog for awhile, you know I’m a pasta addict. I love to make pasta and even more so, I love to eat pasta!
A few months ago, I noticed that Costco began carrying GoGo Quinoa Super Grains Fusilli made with sorghum, quinoa, chia and amaranth flours. There are no other filler ingredients in this pasta… just this amazing blend of whole and ancient gluten-free grains.
It was love at first sight, and I had to try it. I put a package of the pasta in my cart and brought it home to try.
That night, I cooked up a batch of it to see if it passed the taste test.
I don’t know if I should admit this, but I’m a bit of a pasta snob. There have been only a few gluten-free pastas that have lasted as a repeat purchase.
I prefer a pasta that has a spongy, dough-like texture and one that doesn’t fall apart when you mix it. I am happy to report that GoGo Quinoa pasta passed all the tests with flying colors!
On my next trip to Costco, I bought two more packages so I could stock up. I always get nervous that Costco is going to discontinue something I fall in love with. (The good news is you can get this pasta online in the GoGo Quinoa shop in case you can’t find it at Costco or your local grocery store.)
A few things worth noting….
GoGo Quinoa pasta has a GREAT texture and a subtle taste. Texture is most important when it comes to a gluten-free pasta, as the pasta should be the canvas of the dish and take on the flavors you add. GoGo Quinoa has definitely figured out the importance of texture and taste when it comes to creating a gluten-free pasta.
As I mentioned prior, for this recipe, I wanted to infuse the GoGo Quinoa pasta with flavors that remind me of the fall and early winter. You’ll see I added not only the roasted butternut squash to this pasta recipe, but also I infused it with fresh roasted garlic, fresh sage and sprouted pumpkin seeds. Is your mouth watering yet?
Each ingredient added a new taste, texture and/or essential nutrient.
- The GoGo Quinoa pasta adds bulk to the dish, along with fiber (6 grams per serving) and iron. Quinoa is a superfood and is a complete plant-based protein.
- The sprouted pumpkin seeds add crunch, and they serve as a good source of protein, iron, magnesium, copper and manganese.
- The garlic adds the most delicious taste and aroma to this dish.
- The squash adds beautiful color, sweetness and texture – and it’s a great source of potassium and vitamins A and C. (We need all the vitamin C we can get to stave off flu and cold season!)
- The sage offers color and flavor.
On top of this super grains fusilli, GoGo Quinoa makes all sorts of gluten-free products using quinoa flour and other ancient grains (mostly Andean grains from South America).
You can check out what’s cooking at GoGo Quinoa here. You’ll see there are so many good gluten-free items to choose from, including cookies made from quinoa flour, quinoa flakes (for breakfast), tri-color quinoa and even a pancake mix made with kaniwa flour (kaniwa is a seed from the same genus but different species as quinoa – I’ll have to write more about kaniwa another day).
On top of it all, GoGo Quinoa is manufactured in a facility and warehouse where no gluten (as well as no nuts, peanuts, almonds, dairy products, soy, sesame, seafood or meat ingredients) are processed. Its products are certified gluten-free, organic, vegan and non-GMO. All ingredients are ethically and responsibly sourced, too.
I also noticed that GoGo Quinoa Super Grains Fusilli is rice-free and corn-free, giving us gluten-free folk a nice reprieve from the most commonly used gluten-free grains.
I hope you enjoy this roasted butternut squash, sage and quinoa pasta recipe as much as I did. It’s infused with amazing flavor, fresh ingredients, and good nutrition, too. Enjoy!
Roasted Butternut Squash, Sage and Quinoa Pasta Recipe
- 2 lbs. 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 GoGo Quinoa Super Grains Fusilli (227 grams each)
- 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!