Hi, friends! I hope you have been having a lovely Fall so far. This is my favorite time of year and I have been taking full advantage of all of the delicious foods that are in season. If there is one thing I wish I could eat more often, it’s apples. I LOVE apples, especially going apple picking and then using those apples to bake up something delicious. I haven’t been able to eat apples without having painful gas and bloating for the last 5 years or so. Whyyyyy??? Maybe one day they’ll develop an apple that is low-FODMAP? Get on it food scientists!
Despite not getting to partake in all of the delicious apple recipes, I have made up for it with winter squash, sweet potatoes and lots of other comfort food. Surprisingly, I haven’t always been a fan of winter squash or sweet potatoes. It actually took me years of trying sweet potatoes to develop a liking for them. Even then, I can’t overdo it because they become intoxicatingly sweet. But like I tell my pediatric patients, just because you didn’t like it once, doesn’t mean you won’t ever like it. It just takes a little experimentation to find a way to make it taste good to you! So I took it upon myself to find a way to make butternut squash more enjoyable. Like sweet potatoes, it just comes off too sweet, but when paired with savory spices and some liquid smoke…yeah, baby! Now we’re talking!
Here’s a quick TIP before we jump into this recipe:
If you dread having to cut open a butternut squash (I’ve risked a finger or two just trying), you can buy it already cubed from pretty much any grocery store! I got mine from Costco because it comes in a nice container that you can reseal if you’re not using it all at once.
And TIP #2:
You can use any type of pasta noodle but I highly suggest Fusilli because the spirals soak up the sauce and hold it in all of its crevices so you get a perfectly saucy bite every time! I used this gluten-free brown rice pasta from Trader Joe’s.
- 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
- Preheat oven to 400 degrees Fahrenheit.
- Place cubed butternut squash in a greased oven-safe pan. Drizzle olive oil over butternut squash and bake in oven for 50 minutes.
- 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!
- Once pasta is al dente (soft but firm), drain water and add pasta to a bowl to cool down while making the sauce.
- 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!
- Turn your blender on medium to high until everything is blended really well. Take a couple bites and add more spices as desired.
- Pour the sauce over the noodles and gently mix everything together so that all of the noodles are coated in smokey deliciousness.
- Garnish with fresh sage if desired. Pairs nicely with roasted brussels sprouts. This is some of my favorite Fall comfort food. Enjoy!
Items I Used in This Recipe:
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