My friend Alexandra Boreland and I made this recipe together and it seriously tastes like fall in a bowl!! Plus she’s a pasta expert so she showed me how to make gf pasta from scratch! This is the perfect combination of fall flavors, and puts a fun spin on your typical pasta dinner. It’s veggie packed with the perfect balance of all the fall herbs and flavors — rosemary, thyme, and squash. We include a recipe for homemade pasta, but feel free to use your favorite. Definitely try this one out for your next date night, or fall family dinner!

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Try out some of my other pasta recipes if you’re looking for more:

GLUTEN-FREE PASTA WITH BUTTERNUT SQUASH SAUCE

Recipe by Jenn Lueke

5.0 from 3 votes

Servings

–

4-5

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Butternut squash sauce
2 tbsp olive oil
1 onion, finely diced
2 -3 celery ribs, finely chopped
2 large carrots, finely chopped
3 garlic cloves, minced
1/2 butternut squash, peeled, seeded, and diced into small cubes
2 tsp salt (+ additional to taste)
1/2 tsp black pepper (+ additional to taste)
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
1 lb ground chicken
28 oz crushed tomatoes
1/2 cup white wine or chicken broth
2/3 cup heavy cream or coconut cream
grated parmesan and chopped parsley, for serving
cooked pasta of your choice (see below for the GF one)
@pastasocialclub GF pasta
400 g gluten-free flour
240 g eggs (4 large or 6 medium eggs)
30 ml olive oil

Directions

Heat the olive oil in a large skillet over medium heat. Add in the onion, celery, and carrots and cook for 7-10 minutes, stirring occasionally, until the onions are translucent.
Add the garlic and butternut squash and cook, stirring occasionally for 15-20 minutes, until the squash cubes are tender. Mix in the salt, pepper, rosemary, and thyme and sauté for 3 minutes. Add the wine or broth, stirring with a wooden spoon to scrape up any vegetables on the bottom of the pan, and bring to a simmer for 5 mins.
Add in the ground chicken, breaking up any large chunks and cook until browned, about 8 to 10 minutes.
Add the crushed tomatoes, stir, and simmer for at least 10 mins to allow the flavors to incorporate.
Stir in the cream. Serve over cooked pasta of choice with chopped parsley and parmesan (if desired) on top!
For the GF pasta
Combine all ingredients in a bowl, or by well method, and knead until combined & smooth
Roll out the dough with a rolling pin or with pasta machine to preferred thickness and cut out preferred pasta shape
Place the pasta in a pot of boiling water for 1 to 2 minutes, drain, and serve.