The Sunday Cookbook: Gluten-Free Pasta with Butternut Squash and Veggies

A cozy and comforting. This Gluten-Free Pasta with Butternut Squash and Veggies will make the perfect recipe any day of the week...especially Sundays.

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Sundays are made for slow mornings, a warm kitchen, and the kind of comfort food that makes you feel good from the inside out. For this next installment of The Sunday Cookbook, I wanted to lean heavily into seasonal, vibrant produce while keeping things hearty and satisfying.

Finding meals that fit seamlessly into a gluten-free lifestyle while still packing in deep, rich flavors can sometimes feel like a challenge. That's why I am so excited about this combination. By pairing a perfectly textured gluten-free pasta with roasted, caramelized butternut squash and a colorful medley of fresh garden veggies, you get a dish that feels like a warm hug in a bowl. It’s a beautifully balanced, wholesome meal that proves you don't have to compromise on taste or texture to eat safely.

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Cooking Tips for Perfect Gluten-Free Pasta

• Watch the Timer: Gluten-free pasta (especially grain-free or legume-based varieties like red lentil) can go from perfectly al dente to mushy very quickly. Start tasting the noodles a minute or two before the box instructions suggest.

• Don't Skip the Pasta Water: The starchy water you save from boiling the pasta is the secret to linking all your components together. It prevents the gluten-free noodles from drying out and helps create a beautiful coating without needing heavy creams!

The Sunday Cookbook: Gluten-Free Pasta with Butternut Squash and Veggies

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Ingredients

• 1 large butternut squash, seeded and cut into 1/2-inch cubes

• Olive oil

• 1 teaspoon garlic powder

• Sea salt, to taste

• 1 package Gluten-free pasta of your choosing (red lentil pasta pairs beautifully!)

• 3 medium shallots, halved and thinly sliced

• 6 oz fresh spinach or kale, roughly chopped

• 3 cloves garlic, chopped

• 1 cup reserved starchy pasta water (collect right before draining)

• For serving: Nutritional yeast

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Directions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.

2. Arrange the cubed butternut squash evenly on the baking sheet. Drizzle generously with olive oil, then toss thoroughly with the garlic powder and sea salt to coat.

3. Roast for 25–30 minutes, tossing halfway through to ensure an even cook. You’ll know it's ready when the squash is fork-tender, and the edges are beautifully caramelized and turning golden brown.

4. While the squash is in the oven, bring a large pot of salted water to a rolling boil. Add your gluten-free pasta and cook according to the package instructions just until al dente so the noodles maintain a great bite.

5. Right before straining the pasta, carefully scoop out and reserve 1 cup of the starchy pasta water. Drain the rest of the pasta and set aside.

6. In a large skillet or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the sliced shallots and chopped garlic, sautéing for 2–3 minutes until soft and fragrant.

7. Toss in the spinach or kale. Cook for another few minutes, stirring frequently, until the greens have fully wilted down.

8. Turn the skillet heat to low. Gently fold the cooked pasta, roasted butternut squash, and half of the reserved pasta water directly into the skillet with your shallot and greens mixture.

9. Toss smoothly to combine. If the dish feels a bit dry, add a splash more of the reserved pasta water to loosen it up and help create a light, savory coating. Taste and adjust with an extra pinch of sea salt if desired.

10. Divide the warm pasta into bowls, top generously with a sprinkle of nutritional yeast for a comforting, cheesy finish, and serve immediately!