Butternut Squash Pasta with Butternut Sauce

Written by Eydie Desser

This recipe came from an idea we had for a Halloween dish for kids, plating the ingredients to look like Jack-o’-lanterns.  Click this link to see how.

This colorful dish is quite easy to make and is a wonderful fall dinner idea.  Serve with a salad and steamed broccoli, or sugar snap peas on the side.


  • 1 (3-1/2 lb) butternut squash to spiralize, or 40 oz. packaged spiralized noodles
  • 1 (3-½ lb) butternut squash, diced to ½” pieces (or 4 cups pre-cut)
  • 1 large onion, finely diced
  • 2 tsp. rosemary finely minced, or 1 tsp dried
  • ½ tsp. paprika
  • 1 tsp. freshly ground black pepper
  • 4 cups house vegetable broth, or no-salt store bought vegetable broth
  • 1 cup fresh black beans, soaked overnight, if you want to make them smoky, or 1 can no salt black beans, drained and rinsed
  • ½ tsp. liquid smoke (if cooking your own black beans, otherwise leave it out)
  • 1 pint cherry tomatoes, thinly sliced
  • 1 bunch medium thickness asparagus, hard bottoms broken off, and steamed
  • ¼ – ½ tsp. Freshly ground black pepper


Preheat oven to 400℉

Shelf placed in the upper third of the oven

Roast the noodles:

1- Place spiralized squash on a large parchment lined sheet pan.  Sprinkle squash with some vegetable stock and grinds of black pepper.

2- Roast for about 5 minutes, stir and roast another 2 minutes or until squash is tender.  This happens quickly, depending on your oven, so check often so as not to burn the noodles.

3- Remove from oven and reserve

Make the Sauce:

1- Dry sauté the onion and garlic: Heat a large saucepan over medium high heat for 1 or 2 minutes or until hot, and when a little onion is added to the pan, it sizzles.  Add all of the chopped onion and stir quickly, lower heat to medium and cover.  Let cook for 2 minutes, lift cover and stir, add minced garlic and cover again, lowering heat to medium low.  Cook for 2-3 minutes, uncover and stir until translucent and just starting to get a little color.

2- Add rosemary and paprika, and stir until fragrant, about 30 seconds to a minute.

3- Add diced butternut squash and stir to combine.

4- Pour in vegetable stock and bring to a boil, then turn down to a simmer and cook until the butternut squash is tender, about 10-15 minutes, depending on the size of the diced squash, and the stock is reduced by half.

5- Pour the ingredients into the container of  a high speed blender, cover with top and a towel and hold the top down, to protect yourself from the hot ingredients coming out and blend until smooth.  Add more vegetable stock to make in creamier, but still a sauce consistency, or leave it a little chunky..whichever you prefer.

Make the Beans:

1- If you are making your own beans from scratch, add the dry beans to a 4 cup measuring cup and cover with 3 cups of water, and soak for 8 hours or overnight.  (Or drain the can of beans and rinse)

2- Pour soaked beans with the water into a 3-qt pot.

3- Add ½ tsp. Liquid Smoke and bring to a boil.  Turn down the heat to low and let simmer until the beans are cooked through.  This could take anywhere from 40 minutes to 1 hour depending on the freshness of your beans, so check every 20 minutes or so.

4- Drain cooked beans and reserve.

Make the Asparagus:

1- Prepare an ice water bath.

2- Place the prepared asparagus in a steamer and steam until just tender with a bit of a bite.

3- Place asparagus in an ice water bath until cool, then drain.

4- Slice on the diagonal to 1” pieces and reserve.

To Serve:

1- Place the sauce back into the saucepan to rewarm.  Add Butternut Squash noodles, cherry tomatoes, sliced asparagus and black beans.  Stir to combine until warmed through.

2- Place pasta in individual bowls or plates, or serve family style in a large bowl for passing.

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