• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eating by Elaine
  • Recipes
  • Shop
  • Cookbook
  • Subscribe
  • About
  • Discounts
  • Contact
menu icon
go to homepage
  • Recipes
  • Shop
  • Cookbook
  • Subscribe
  • About
  • Discounts
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Shop
    • Cookbook
    • Subscribe
    • About
    • Discounts
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    One-Skillet Baked Butternut Squash Pasta with Sage (Vegan + Gluten-Free)

    Dec 19, 2018 · 6 Comments

    Jump to Recipe
    VGGFNFSFEV

    This one-skillet dish is perfect for an easy and comforting weeknight meal.  It is light and cozy all at once.  Start by sautéing butternut squash cubes in your skillet until tender.  Then, add the sauce which is made creamy from butternut squash puree, pasta water and olive oil.  Bold flavor comes from shallot, garlic, sage, maple syrup, chives, parsley, salt and pepper.  You can add red pepper flakes or chili-flavored oil for some heat if you would like.  I snuck in some extra greens by adding fresh baby arugula which cooks down and is almost undetectable.

    You can use any type of pasta such as rotini or penne.  Lately I have been loving organic chickpea pasta for added plant-based protein.  Once everything comes together I top the entire dish with loads of vegan cheese and bake it off in my oven for about ten minutes until the cheese melts.  The combination of savory flavors, fresh herbs, sweet and creamy butternut squash sauce and bubbly, oozy cheese is irresistible.

    This pasta dish is vegan, dairy-free, soy-free, gluten-free, refined sugar-free and nut-free.

    If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    One-Skillet Vegan Butternut Squash Pasta with Sage (Gluten-Free)


    5 from 2 reviews

    • Author: Elaine Gordon
    • Total Time: 32 mins
    • Yield: 6 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • ¼ cup extra virgin olive oil (plus more for drizzling)
    • 1 small butternut squash, small dice (about 4 cups)
    • 1 teaspoon salt (1 teaspoon for salting the pasta water and 1 teaspoon for seasoning the dish)
    • ¼ teaspoon ground black pepper (or more to taste)
    • 1 large shallot, peeled and diced
    • 6 large cloves garlic, minced
    • 1.5 tablespoons maple syrup
    • 2 tablespoons fresh sage leaves, finely chopped or 1 teaspoon dried ground sage
    • 1 cup butternut squash puree (or substitute my Easy Homemade Pumpkin Puree)
    • 8 ounces gluten-free pasta of choice (such as chickpea pasta shells, penne or rigotoni)
    • 2 ladles pasta water
    • 1 large handful baby arugula
    • ¼ cup freshly chopped chives (plus more for garnish)
    • ¼ cup freshly chopped Italian flat leaf parsley (plus more for garnish)
    • 1 batch homemade vegan mozzarella cheese (~ 2 cups)
    • Optional garnishes: ground paprika, red pepper flakes, vegan parmesan cheese, fresh chives, fresh parsley, fresh sage leaves, ground black pepper, melted vegan butter or a drizzle of extra virgin olive oil

    Instructions

    1. Preheat oven to 375 degrees. Bring a large pot of water to a boil. Once boiling, add 1 teaspoon of salt and the pasta and cook according to package instructions.
    2. Meanwhile, heat a 10-inch cast-iron skillet over medium heat and add olive oil, butternut squash cubes, salt and pepper. Cook for 5 minutes then add shallots and garlic and saute another 3 minutes. Next, add maple syrup, sage and butternut squash puree. Stir to combine well.
    3. When pasta is done cooking, use a pasta ladle strainer to add the pasta directly to the skillet. Add 2 ladles of pasta water, arugula, chives and parsley and toss well. Taste and adjust seasonings as needed (you may want to add more salt, pepper, garlic, sage or maple syrup). Depending on the type of pasta you are using you may want to moisten it more with another ladle of pasta water.
    4. Top with homemade vegan mozzarella cheese and place entire pan in the oven for 10 minutes until cheese is melted. Remove the skillet from your oven and sprinkle with any of the optional garnishes I listed above. Serve immediately while hot.

    Equipment

    Lodge 12 Inch Cast Iron Skillet

    12-inch cast iron skillet

    Buy Now →

    mozzarella cheese

    Buy Now →

    Measuring Spoons [use code ELAINE-10 for 10% off]

    Buy Now →

    Glass Measuring Cups

    Buy Now →
    • Prep Time: 10 mins
    • Cook Time: 22 mins
    • Category: Entree

    Keywords: Vegan Butternut Squash Pasta

    Did you make this recipe?

    Tag @eatingbyelaine on Instagram and hashtag it #eatingbyelaine

     

    This recipe is inspired by both Life is but a Dish and The Dizzy Cook.

     

    Reader Interactions

    Comments

    1. Deb says

      December 21, 2020 at 10:54 am

      I made this last night using what I had on hand- elbow mac for the penne, sweet onion for the shallot, sweet potato for the puree, julienne collards for the arugula, and half of the cheese. It was delicious. My teen and non-vegan hubby both went back for seconds. I usually try a recipe 2-3 times before it goes in to the collection, but this one is for sure a keeper!






      Reply
      • Elaine Gordon says

        December 21, 2020 at 12:56 pm

        Thank you so much, Deb! I love hearing all your subs - I'm always substituting recipes with what I have on hand. I'm glad you made it work! And I'm so happy to hear it was a hit with your fam and going into your official recipe collection! I'm honored! 🙂

        Reply
    2. Ronnie says

      December 22, 2020 at 7:18 pm

      I found your recipe a while ago and have made a variation of it a few times. Made it with Einkorn pasta and spinach instead of arugula. I keep forgetting to hold onto the pasta water, but it still comes out great. Also, I keep the garlic cloves whole and it flavors the dish nicely. fresh sage and maple syrup make this the perfect comfort food dinner. Will check out some of your other recipes. Thank you!






      Reply
      • Elaine Gordon says

        December 22, 2020 at 8:01 pm

        Thank you so much, Ronnie! I love to hear about the variations and I'm so happy you enjoyed it!

        Reply
    3. Patricia says

      May 03, 2021 at 12:35 pm

      Tried this pin and it was positively delish. Was a hit with the family.

      Reply
      • Elaine Gordon says

        May 03, 2021 at 5:03 pm

        Aw, yay! So happy to hear you enjoyed it! Thank you, Patricia!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Get More Recipes by Category

      VGVeganGFGluten-FreePPaleoNFNut-FreeSFSoy-FreeNSNaturally Sweetened EEasy RecipesKFKid-Friendly

    Hi, I'm Elaine!

    • Facebook
    • Twitter
    • Instagram
    • Pinterest
    • YouTube
    • TikTok

    Thank you for checking out my vegan and gluten-free recipes.

    Learn more about me →

    Latest Recipes

    • Pineapple Lemonade with Ginger and Turmeric (no juicing or straining needed!)
    • Moroccan Quinoa Salad
    • Crispy Oven-Roasted Smashed Broccoli
    • Creamy Vegan Lemon Orzo Soup
    • Crispy Brussels Sprouts
    • Vegan Creamed Spinach

    TikTok

    Immunity Boosting Recipes
    Discount-Codes-for-My-Favorite-Products-1

    Footer

    ↑ back to top

    Popular on Instagram

    ABOUT

    PRESS

    POLICIES

    CONTACT

    Copyright © 2022 Eating By Elaine