Smokey Butternut Squash Pasta
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 4 cups Fusilli pasta (I used gluten-free brown rice pasta but you can use any kind)
  • 2.5-3 cups cubed butternut squash
  • 1 tablespoon garlic-infused olive oil (can use plain olive oil and 2 cloves minced garlic)
  • ½ cup water
  • 2 tablespoons nutritional yeast
  • 1 teaspoon smoked paprika
  • ½ teaspoon oregano
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon liquid smoke
  • salt and pepper to taste
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place cubed butternut squash in a greased oven-safe pan. Drizzle olive oil over butternut squash and bake in oven for 50 minutes.
  3. While the squash is baking, fill a large pot ¾ of the way with water and bring to a boil. Carefully place pasta in boiling water. We don't want any victims of splashing boiling water!
  4. Once pasta is al dente (soft but firm), drain water and add pasta to a bowl to cool down while making the sauce.
  5. Place the roasted squash, water, nutritional yeast, spices, and liquid smoke in a blender. Y'all know I used my beloved Vitamix. It blends everything into the smoothest consistency!
  6. Turn your blender on medium to high until everything is blended really well. Take a couple bites and add more spices as desired.
  7. Pour the sauce over the noodles and gently mix everything together so that all of the noodles are coated in smokey deliciousness.
  8. Garnish with fresh sage if desired. Pairs nicely with roasted brussels sprouts. This is some of my favorite Fall comfort food. Enjoy!
Recipe by Moore Nourished at