Butternut Bliss GF Pasta Bake

A heartfelt thank you to our friends at Banza for their generous sponsorship in bringing this delicious recipe to life!

As the leaves begin to turn and the air grows crisp, there’s nothing quite like a warm, comforting meal to gather around. This Gluten-Free Butternut Pasta Bake is the quintessential dish for autumn evenings, combining the vibrant flavors of the season with wholesome ingredients. Imagine tender brown rice pasta enveloped in a rich, creamy butternut squash sauce, all crowned with savory crispy sage. It’s a harmonious blend that promises to be your new go-to fall favorite.

Why This Butternut Pasta Bake is a Fall Must-Try

The moment autumn produce starts gracing grocery store shelves, it’s a signal to embrace all things cozy and delicious. From the earthy sweetness of butternut squash to the hearty texture of brown rice pasta, this recipe captures the essence of fall in every bite. I’ve experimented with countless gluten-free pastas over the years, often encountering issues with texture, flavor, or how well they hold up as leftovers. However, the new Banza brown rice pasta has truly changed the game. Made with just two simple ingredients – brown rice and chickpeas – its exceptional texture and authentic flavor are truly outstanding, making it the perfect foundation for this bake.

Here’s what makes this Gluten-Free Butternut Pasta Bake an absolute essential for your fall recipe collection:

• Embrace the Flavors of Fall: This dish is a celebration of autumn. The natural sweetness of butternut squash beautifully complements aromatic sage and thyme, creating a flavor profile that is both rustic and refined. It’s like a warm hug on a chilly evening.
• Remarkably Creamy Texture: The butternut squash sauce is naturally velvety and rich, coating every piece of pasta with its luscious goodness. It’s hearty without being heavy, delivering pure comfort in every forkful.
• Dietary Flexibility: Whether you’re navigating dietary restrictions or simply looking for healthier alternatives, this recipe shines. It’s inherently gluten-free, thanks to the brown rice pasta, and can easily be adapted to be completely dairy-free without sacrificing any of its indulgent taste.
• Effortless Preparation: While the final dish looks impressive, the steps to create it are surprisingly straightforward. You’ll move from prepping ingredients to a delicious baked pasta with ease, making it perfect for weeknight dinners or cozy weekend gatherings.
• Superior Gluten-Free Pasta: As mentioned, the Banza brown rice pasta is a revelation. It stands up beautifully to baking, retains its ideal texture, and tastes just like traditional pasta. This means no more compromises when enjoying your favorite pasta dishes gluten-free!

Essential Ingredients for Your Butternut Pasta Bake

For precise measurements and detailed instructions, please refer to the comprehensive recipe card below.

• Banza Brown Rice Pasta: This is the star of our gluten-free show! Banza’s innovative brown rice pasta stands out with its fantastic texture and authentic taste, making it almost indistinguishable from traditional pasta. Crafted with just two ingredients – brown rice and chickpeas – it offers a wholesome base for your bake. Banza is also committed to transparency; their products are rigorously tested by a third-party lab to ensure they are non-detectable for common pesticides like glyphosate. You can even scan the QR code on their packaging to access these test results directly and verify the purity here!
• Butternut Squash: For the best results, opt for a fresh, whole butternut squash. While pre-cut options offer convenience, they can sometimes become too mushy when cooked down, affecting the ultimate creamy texture of your sauce. A fresh squash will yield a richer flavor and superior consistency.
• Shallots and Garlic: These aromatic powerhouses form the foundational flavor base for our sauce. Their sweet, pungent notes are essential for building a complex and inviting taste. If shallots are hard to find, a good quality yellow onion can be a suitable substitute.
• Coconut Milk and Chicken Broth: Full-fat canned coconut milk is key for achieving that luxurious, creamy consistency in the sauce, lending a subtle richness without being overpowering. Combined with chicken broth (vegetable broth works for a vegetarian option), it creates the perfect liquid base for simmering the squash. For those preferring alternatives, unsweetened almond milk or oat milk can also be used, though they may alter the final creaminess slightly.
• Nutritional Yeast: This magical ingredient is a secret weapon for adding a cheesy, umami depth to the sauce, especially vital if you’re making a dairy-free version. It contributes a savory, slightly nutty flavor that enhances the overall profile.
• Goat Mozzarella: For those who tolerate dairy, shredded goat mozzarella offers a milder, tangier, and often easier-to-digest alternative to traditional cow’s milk mozzarella. Its meltability creates a lovely golden crust when broiled. If you prefer, or need to avoid dairy, simply omit the cheese for an equally delicious, naturally dairy-free dish.
• Prosciutto and Sage: These savory toppings are non-negotiable for elevating this dish to gourmet status. Crispy prosciutto adds a salty, smoky crunch, while fried sage leaves contribute an aromatic, slightly peppery flavor that perfectly complements the sweetness of the butternut squash. This combination truly defines that quintessential fall flavor profile.
• Arrowroot Starch: A natural, gluten-free thickener that helps achieve the desired velvety consistency for the butternut sauce, ensuring it coats the pasta beautifully.
• Dried Thyme & Parsley: Classic autumnal herbs that enhance the savory notes of the squash, adding warmth and depth.
• White Wine Vinegar: A splash of this adds brightness and a subtle tang, balancing the richness of the squash and dairy-free milk.

Step-by-Step Guide: Crafting This Gluten-Free Butternut Pasta Bake

Follow these straightforward steps, enhanced with visual cues, to create this heartwarming butternut pasta bake. Full, detailed instructions are provided in the recipe card below.

Step One: Sauté the Aromatics and Squash. Begin by heating avocado oil in a medium-sized pot or Dutch oven over medium heat. Add the diced shallots and minced garlic, sautéing gently for about 4-5 minutes until they become fragrant and translucent, but not browned. Next, add the cubed butternut squash, along with your chosen herbs (onion powder, dried thyme, dried parsley), salt, and pepper. Continue to sauté for another 6-7 minutes, stirring occasionally, until the squash pieces are lightly fork-tender, meaning they are softened but still hold their shape.

Step Two: Simmer to Perfection. Pour in the coconut milk, chicken broth, and white wine vinegar into the pot with the sautéed squash and aromatics. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Cover the pot and let it cook for 10-12 minutes, or until the butternut squash is completely soft and easily pierced with a fork. This step ensures the squash will blend into a perfectly smooth sauce.

Step Three: Blend the Silky Sauce. In a small bowl, whisk together the arrowroot starch with about 1 tablespoon of water until no lumps remain. Add this slurry to the simmering butternut squash mixture, along with the nutritional yeast, stirring well to combine. Remove the pot from the heat and allow the sauce to cool slightly before transferring it to a blender. Blend until incredibly smooth and creamy. Ensure the sauce is cool enough to prevent steam buildup in the blender. Set this luscious sauce aside.

Step Four: Cook the Banza Pasta. Bring a large pot of generously salted water to a rolling boil. Add the Banza brown rice penne and cook according to the package instructions. If you plan to bake the pasta, cook it al dente (slightly firm to the bite) as it will continue to cook in the oven. If you prefer not to bake it, cook it to your desired tenderness. Once cooked, strain the pasta thoroughly and give it a quick rinse under cold water to prevent it from sticking together.

Step Five: Assemble and Broil. Preheat your oven to the broiler setting. Lightly grease a 9×13-inch casserole dish. Add the strained pasta to the baking dish, then pour the blended butternut squash sauce over it. Mix everything thoroughly to ensure every piece of pasta is beautifully coated. Evenly sprinkle the shredded goat mozzarella over the top of the pasta. Place the dish under the broiler for 1-2 minutes, keeping a very close eye on it, until the cheese is melted, bubbly, and lightly golden brown. This step creates a fantastic cheesy crust.

Step Six: Crispy Toppings and Serve. While the pasta is broiling, prepare your crispy toppings. Heat a small amount of oil in a separate pan over medium heat. Add the slices of prosciutto and fresh sage leaves. Cook for about 2 minutes per side, or until the prosciutto is wonderfully crispy and the sage leaves are fragrant and slightly brittle. Remove from the pan, place on a paper towel to drain excess oil, and then roughly chop the crispy prosciutto. Serve the warm butternut pasta bake immediately, garnished generously with the crispy sage and chopped prosciutto. Enjoy!

Perfect Protein Pairings for Your Butternut Pasta

This Gluten-Free Butternut Pasta Bake is wonderfully satisfying on its own, but it also serves as an excellent canvas for adding your favorite proteins, transforming it into an even more robust meal. My personal favorite accompaniment is the crispy prosciutto, which adds a salty, smoky depth and a delightful crunch that contrasts beautifully with the creamy sauce. However, if you’re looking for other hearty additions, consider these fantastic options:

• Ground Turkey or Chicken: Lightly seasoned and browned ground turkey or chicken can be stirred directly into the butternut squash sauce or mixed with the pasta before baking. Their mild flavors blend seamlessly with the creamy sauce.
• Shredded or Cubed Chicken: Leftover rotisserie chicken or simply baked and shredded chicken breasts can be a quick and easy addition. Toss them with the sauce and pasta to ensure every bite includes a savory protein boost.
• Italian Sausage: For a more robust flavor, brown some mild or spicy Italian sausage (ensure it’s gluten-free if needed) and crumble it into the dish. The fennel and spices in the sausage would be a fantastic complement to the butternut and sage.
• Roasted Chickpeas: For a vegetarian or vegan option, roast some chickpeas until crispy and toss them in with the pasta at the end. They offer a satisfying texture and plant-based protein.
• Pan-Seared Scallops or Shrimp: If you’re feeling fancy, quickly pan-sear some scallops or shrimp and serve them atop individual portions of the pasta bake. The delicate seafood flavors would pair exquisitely with the sweet butternut squash.
• White Beans: Cannellini beans or great northern beans add a creamy texture and a good source of fiber and plant-based protein. Stir them into the sauce during the final simmering stages.

Easy Dairy-Free Modifications

One of the many beauties of this recipe is its inherent flexibility, particularly for those following a dairy-free diet. The luscious butternut squash sauce is naturally dairy-free, relying on coconut milk and nutritional yeast for its creamy texture and savory “cheesy” notes. This means making the entire dish dairy-free is incredibly simple and requires only one main adjustment:

To create a completely dairy-free version, simply omit the shredded goat mozzarella cheese. You’ll still achieve a wonderfully rich and comforting pasta bake thanks to the velvety butternut sauce. The dish will be just as satisfying, allowing the natural flavors of the squash, sage, and prosciutto to truly shine. If you still crave a melty, cheesy topping, consider using your favorite brand of gluten-free, dairy-free shredded cheese. Many plant-based mozzarella alternatives melt beautifully and can provide a similar gooey texture when broiled. Just be sure to check the ingredients to ensure it aligns with your dietary needs. Serve the pasta with the dairy-free butternut sauce, topped generously with crispy sage and prosciutto, and enjoy a meal that’s both indulgent and accommodating.

Serving and Storage Suggestions

This Gluten-Free Butternut Pasta Bake is a complete meal on its own, but it pairs beautifully with a few simple sides to enhance the dining experience. Consider serving it alongside a fresh, crisp green salad with a light vinaigrette to balance the richness of the pasta. A crusty loaf of gluten-free bread would also be perfect for soaking up any extra sauce.

For leftovers, this dish stores remarkably well. Unlike some gluten-free pastas that can turn mushy or develop an odd texture, the Banza brown rice pasta holds up excellently, making for delicious next-day meals. Allow the pasta bake to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, you can either warm individual portions in the microwave or place the entire dish (covered with foil to prevent drying) in an oven preheated to 350°F (175°C) until heated through. If the sauce seems a little thick upon reheating, you can stir in a splash of broth or dairy-free milk to loosen it up. Freezing is also an option for longer storage; simply thaw overnight in the refrigerator before reheating.

More Delicious Gluten-Free Butternut Squash Recipes

If you’ve fallen in love with the versatile flavor of butternut squash, there are many more ways to enjoy this incredible vegetable. Here are a couple of other gluten-free recipes featuring butternut squash from our collection that you might enjoy:

• Butternut Squash Tots: A fun and healthy spin on classic tots, perfect as a side dish or snack.
• Air Fryer Butternut Squash Fries: Crispy and flavorful, these fries are a fantastic alternative to potato fries and super easy to make.

If you tried this Gluten-Free Butternut Pasta Bake or any other recipe on my blog, please take a moment to leave a star rating and share your experience in the comments below. Your feedback is greatly appreciated, and we love hearing from you! Thanks for visiting!

Gluten-Free Butternut Pasta Bake

Yield: 4

Author: Michelle

This gluten-free butternut pasta bake is the ultimate fall comfort food. Featuring tender brown rice pasta, a creamy butternut sauce, and delightful crispy sage, it makes for a perfect autumnal meal.

Print
Leave a Review
Pin Recipe

Ingredients

 

• ▢ 2 tbsp avocado oil
• ▢ 1 shallot, diced
• ▢ 3 cloves garlic, minced
• ▢ 1 butternut squash, cubed (about 20oz total)
• ▢ Salt & pepper
• ▢ 1 tsp onion powder
• ▢ 1 tsp dried thyme
• ▢ 1 tsp dried parsley
• ▢ 1 ¼ cup coconut milk, sub oat or almond
• ▢ ½ cup broth
• ▢ 1 tbsp white wine vinegar
• ▢ 1 tbsp nutritional yeast
• ▢ 1 tbsp arrowroot starch
• ▢ 12 oz box Banza brown rice penne
• ▢ 1 ½ cups shredded goat mozzarella
• ▢ 3-4 slices of prosciutto
• ▢ 4-5 sage leaves

Instructions

 

• In a medium pot or Dutch oven, heat the avocado oil over medium heat. Add the diced shallot and minced garlic, sautéing for 4-5 minutes until they are fragrant and softened.
• Add the cubed butternut squash to the pot and season with onion powder, dried thyme, dried parsley, salt, and pepper. Sauté for another 6-7 minutes, stirring occasionally, until the squash is lightly fork-tender.
• Pour in the coconut milk, broth, and white wine vinegar. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 10-12 minutes, or until the butternut squash is completely soft.
• In a small bowl, whisk 1 tablespoon of arrowroot starch with 1 tablespoon of water to create a slurry. Add this slurry to the butternut sauce along with the nutritional yeast, stirring well to combine. Remove the pot from the heat and allow the sauce to cool slightly before blending. Once slightly cooled, carefully transfer the sauce to a blender and blend until completely smooth and creamy. Set aside.
• Bring a large pot of salted water to a boil. Add the Banza brown rice penne and cook according to package instructions. If you plan to bake the pasta, cook it al dente (slightly undercooked) as it will continue to cook in the oven. Strain the pasta and rinse under cold water to prevent sticking.
• To bake: Preheat your oven broiler. Lightly grease a 9×13-inch casserole dish. Add the strained pasta and pour the blended butternut sauce over it, mixing well to ensure the pasta is evenly coated. Sprinkle the shredded goat mozzarella over the top. Place the dish under the broiler for 1-2 minutes, watching closely, until the cheese is melted and lightly golden brown. Set aside.
• In a small pan, add a small amount of oil and heat over medium heat. Add the prosciutto slices and sage leaves. Cook for about 2 minutes on each side, or until the prosciutto is crispy and the sage leaves are fragrant and brittle. Remove and chop the crispy prosciutto.
• Serve the baked pasta (or the unbaked pasta mixed with sauce) immediately, topped with the crispy prosciutto and sage leaves. Enjoy your comforting fall meal!

All nutrition facts are estimated and will vary.

Did you Make this Recipe?Tag @unboundwellness on Instagram and hashtag #unboundwellness!