The Millennial Chef

Healthy Butternut Squash Pasta

Butternut Squash Pasta is the dinner of champions. This just made it to my top 5 most flavorful dishes. THE BEST PART IS THAT IT’S HEALTHY! The sauce has no dairy (if you want to add a little, obvi you can), I used a fibrous, protein packed organic whole wheat pasta that you can serve with a nice green salad. This is such a flavorful dish!


1 large butternut squash, peeled and cubed (or buy it pre-cubed for you which is SO MUCH EASIER)

3 shallots, peeled

2 cloves of garlic, with skin on

1/2 teaspoon of fresh sage

1 teaspoon of fresh thyme

Extra virgin olive oil

1/2 cup of chicken stock

1/2 cup of unsweetened coconut milk

1/2 teaspoon of nutmeg or cinnamon

1 pound of whole wheat spaghetti

Salt and pepper to taste

Pecorino & Thyme as garnish*

Serving Size- 4


  1. Preheat your oven to 400.
  2. Take out a baking sheet, and add your butternut squash (peeled and cubed into 2 inch pieces), 3 shallots, garlic, sage, thyme and 1 tablespoon or so of olive oil (enough to coat everything), and a teaspoon of salt and pepper. Toss until everything is combined. Roast for 20-30 minutes, or until everything is fork tender and ready to be pureed.
  3. Meanwhile, bring a large pot of water to a boil, season with salt and cook the pasta according to pasta instructions. Save 1 cup of the pasta water, and then drain.
  4. Once the vegetables have roasted, add them to a blender (taking the skin off the garlic first) and add the chicken stock and coconut milk and blend until completely smooth. Season with a nutmeg, salt and pepper. Taste and decide what seasonings to add, per your palate. Add the pasta back to the pot and add 1/2 of the sauce to start, mix and decide if you want any more. Sprinkle on some pecorino cheese (totally optional), and some fresh thyme and enjoy this delicious meal!

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