Creamy Butternut Squash Pasta

October 7, 2016


It’s Friday and it so beautiful! If you read my previous post, you know that I’m on the other side of surgery. I’m doing great! I had never had any type of surgery done before so I thought that I would bounce right back and feel wonderful. That’s not necessarily the case. I’m pretty sore and swollen and need assistance getting around BUT it was a very successful surgery and I’m thankful for it. So now that I have experienced it, I have some health tips J My mom, who has been a nurse and a patient for the majority of her life prepped me for what the day was going to look like and told me that the nurses were going to want me to eat and drink after the procedure since I hadn’t eaten for over 24 hours. She said “they are going to want you to drink ginger ale, or apple juice, and are going to try feed you saltine crackers.” Since I know that there is no need to put nutrition-less food in my body I took my own food and drink.


I took a fresh pressed apple juice with a shot of ginger (for nausea), green tea that I made with local honey, and organic whole wheat crackers. When I arrived at the surgery center, I asked if I could have my juice put in their refrigerator so that it would stay fresh.  As soon as I woke up, as predicted, the nurse said “I want you to drink something, what can I get you?” Thankfully, I was able to remember the apple juice and I drank that right on up! The ginger was wonderful and certainly cured the nauseous feeling.


Well, that’s probably enough about that but I did want you to know that you don’t have to compromise when it comes to going to the doctor, you can do it your way. Let’s talk about this pasta. I’m craving carbs right now so as I write this recipe I wish the dish was sitting in front of me. It is the perfect comfort food. I added rosemary for a little extra sparkle and it is heavenly. The key to make this creamy is blending it with the right amount of almond milk. The amount you use depends on the size of the squash you use. So if you use a larger squash you might need more than the recipe calls for. Image the consistency of tomato pasta sauce, that’s what we are going for here. Dive on in!


Creamy Butternut Squash Pasta

Category: Recipes

Creamy Butternut Squash Pasta


  • 1 small butternut squash
  • ½ sweet onion, chopped
  • 3 garlic cloves, minced
  • ½ cup almond milk (varies)
  • 1 tbsp olive oil
  • 2 sprigs of rosemary + more for garnish
  • ½ tbsp. sea salt
  • ½ tbsp. black pepper
  • 1 box of gluten-free pasta shells


  1. Bring a large pot of water to boil. Meanwhile, begin to prepare ingredients.
  2. First, cube the butternut. In order to do so, you will begin by peeling the entire squash. I do this by using a sharp chefs knife. Cut the squash in half, one half will be the top skinny part and the other will be the fat bottom part. Then cut the fat part in half and use a spoon to scoop out the “filling” and seeds. Next, cub the entire squash.
  3. In a separate large pot, bring pasta water to boil and cook according to packing instructions.
  4. Put squash in boiling water and cook for about 15 minutes or until soft.
  5. In a small pan, heat olive oil to medium heat and sautee onions and garlic. Remove from heat once onions are translucent.
  6. In the bowl of a food processor fitted with the blade attachment, combine cooked squash, onions and garlic, salt and pepper, rosemary and milk. Blend until thick and creamy.
  7. Once pasta is al dente, strain the water and pour sauce over. Stir until completely incorporated. Serve warm, sprinkle additional rosemary, salt and pepper to taste.

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