Dairy-Free Curry Roasted Butternut Squash Pasta

This Dairy-Free Curry Roasted Butternut Squash Pasta might be the sneakiest way to eat tons of vegetables. With both butternut squash and coconut milk, this beautifully golden pasta sauce doubles up on rich and creamy. It looks simple- but with aromatic spices like turmeric, cumin, and rosemary, it’s simply addicting. Take advantage of butternut squash season this Autumn and make this delicious pasta with me!

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Dairy-Free, Gluten-Free, Vegan Pasta Sauce

This simple looking cream sauce is actually packed with a garden full of health benefits! Butternut squash and carrots are both high in fiber and vitamin A. Garlic and turmeric support your immune system with anti-oxidants, and the tomatoes are super high in vitamin C. It’s a pasta sauce that’s great for your eyes, gut, and heart while making it feel almost like a guilty pleasure.

With a gluten-free pasta, this dish is dairy-free, gluten-free, and fully vegan!

Oven Roasted Butternut Squash

To give this pasta sauce recipe a little more layers of flavor, we are oven roasting the butternut squash, carrots, tomatoes, and garlic to give it a little char and caramelizing. This evaporates the water in the veggies, concentrating its flavors inside. It really melds the aromas of oils, herbs, and spices together with the yummy fresh veggies from the garden.

Butternut Squash Pasta Ingredients

• 1 medium butternut squash halved lengthwise, seeds removed
• 2 large carrots peeled and chopped
• 1 pint cherry tomatoes halved
• 1 large onion roughly chopped
• 6 cloves garlic peeled
• 2 tbsp olive oil
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp sweet curry powder
• 1 tsp dried rosemary
• 1/2 tsp ground ginger
• Salt and pepper to taste
• 1 cup coconut milk full fat
• 1 lb pasta your choice, like penne or fettuccine
• 1/2 cup reserved pasta water

How To Make Butternut Squash Pasta

1. Preheat the oven to 425°F (220°C).
2. Prepare the baking dish: In a large baking dish, spread the chopped onions and carrots evenly across the bottom.
3. Prepare the butternut squash: Place the butternut squash halves, cut-side up, on top of the carrots and onions in the dish. Drizzle everything with olive oil.
4. Stuff the squash: Fill the hollow of each squash half with cherry tomato halves and garlic cloves.
5. Add the spices: In a small bowl, mix together the turmeric, paprika, cumin, sweet curry powder, rosemary, ginger, salt, and pepper. Sprinkle the spice mixture evenly over the entire dish — covering the squash, stuffed tomatoes, garlic, onions, and carrots.
6. Roast the vegetables: Roast the squash and vegetables in the preheated oven for about 1 hour, or until the butternut squash is tender and caramelized. Check halfway through and give the onions and carrots a gentle toss to ensure even roasting.
7. Cook the pasta: While the vegetables roast, bring a large pot of salted water to a boil and cook your pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
8. Blend the sauce: Once the squash is tender, scoop out the flesh from the squash and transfer it along with the roasted cherry tomatoes, garlic, carrots, and onions to a blender or food processor. Add the coconut milk and reserved pasta water, then blend until smooth and creamy. Adjust the consistency by adding more pasta water if needed.
9. Combine the pasta and sauce: Toss the cooked pasta with the blended butternut squash sauce until well coated. Taste and adjust seasoning with more salt or pepper if needed.
10. Serve: Garnish with fresh herbs like parsley or rosemary if desired, and enjoy your creamy, dairy-free roasted butternut squash pasta.

Slurp down your butternut squash pasta with these dishes: