Name: Butternut Pasta with Crispy Breadcrumbs (GF)
Yield: 4
Cuisine: Pasta
Ingredients: 1 large butternut squash (approx 1 kg); 2 brown onions; Four large handfuls of spinach (approx 100g); 50g gluten free bread (I use Schar Wholesome Seeded); 1 clove garlic; 40g parmesan cheese; 20g pine nuts (optional but they add wonderful texture and flavour); 1 spring rosemary/0.5 tsp dried rosemary; Salt and pepper; 350g gluten free spaghetti

Butternut Pasta with Crispy Breadcrumbs (GF)

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Switch up your regular pasta with this tasty butternut pasta topped with crispy breadcrumbs. And not just any old breadcrumbs, no these are blitzed with pine nuts, garlic, parmesan and rosemary, mmm mmmm!

The resulting dish is sooooo incredibly delicious. It’s the perfect crunchy contrast for that silky smooth butternut pasta sauce, swirled with gluten free spaghetti and spinach.

Making the butternut squash sauce is extremely easy. You simply roast butternut squash slices and onion, then blitz until you have a smooth puree. Oven roasting brings out beautiful depth of flavour in the two veg, giving your dish a lovely sweetness to pair with the salty crispy crumb.

What Sides Would Work with This Butternut Pasta?

It’s a great standalone dish so you really don’t need any sides, however adding one can be a good way to make the dish go further. Serving 6 for example.

You can add a lovely big salad with a herby dijon mustard dressing, or a side of homemade garlic bread. Try my easy garlic bread for a quick fix, or my garlic pizza bread for something really incredible!

Is This Recipe Dairy Free & Vegan?

It’s a naturally vegetarian dish that can be easily adapted to be dairy free or vegan. Simply switch the parmesan for a plant based alternative or use nutritional yeast.

How About Adding Some Meat?

Honestly this dish does not need it, but for the die hard carnivores out there you can add some crispy pancetta or bacon bits. Simply pan-fry and scatter over the finished pasta dish. The flavours will work perfectly.

Butternut Pasta with Crispy Gluten Free Breadcrumbs Recipe

This gluten free butternut pasta serves 4 people (see my tips above for how to make it go further if needed).

You’ll find a full method below, with some pictures to guide you through the recipe. If you have any questions feel free to get in touch. You can contact me at laura@mygfguide.com or message me on Instagram/Facebook @myglutenfreeguide.

Lastly, if you enjoy this pasta dish, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!

Laura xxx

Serves 4

Butternut Pasta with Crispy Breadcrumbs (GF)

A comforting gluten free pasta dish with butternut squash and roasted onion, topped with crispy pine nut, parmesan and rosemary breadcrumbs.

Ingredients

1 large butternut squash (approx 1 kg)
2 brown onions
Four large handfuls of spinach (approx 100g)
50g gluten free bread (I use Schar Wholesome Seeded)
1 clove garlic
40g parmesan cheese
20g pine nuts (optional but they add wonderful texture and flavour)
1 spring rosemary/0.5 tsp dried rosemary
Salt and pepper
350g gluten free spaghetti

Instructions

Preheat the oven to 180C (fan). Line a large baking tray with a silcone baking mat or non-stick baking paper.

Wash the squash, slice it in half lengthways and scoop out the seeds. No need to peel the squash, simply leave the skin on and chop into half-moon-shaped slices about 2cm thick. Arrange them on the tray and drizzle with olive oil. Ensure the pieces of squash are well-coated with oil.

Leave the skin on the onions and cut off the root, then slice each in half (from stalk to root). Place the half onion on the tray with the squash, skin side up. Now pop the tray into the oven and roast for 50 minutes, turned the squash halfway through cooking.

Once cooked, the squash with be lovely and soft. Set aside to cool for a moment while you prep the breadcrumbs.

Place the bread, garlic clove (peeled), parmesan cheese, rosemary (if using fresh remove the leaves from the stalk and discard the stalk), pine nuts and a little salt and pepper into a mini chopper or other blender. Blitz for about a minute until you have rough breadcrumbs and any large chunks or garlic or parmesan have been broken down. Set aside.

Get your gluten free spaghetti cooking now, per the packet instructions.

Now back to the squash and onion. It should have cooled enough to touch now. Use a spoon or knife to scoop the butternut flesh off the skins (discard the skins) and place into a blender. Also add the onion flesh, again discarding the skin. Blitz until you have a super smooth puree.

Tip the breadcrumbs onto the tray that the squash and onions have been roasted on. Toss them around in the leftover oil to soak up the lovely flavours and them bake in the oven for 5-8 minutes until golden (check them after 4 mins and give them a quick stir around). Then remove and set aside while you plate up.

Rinse the spinach in a colander and then tip the spaghetti and pasta water over the spinach (this will help it to wilt). Drain the pasta and rinse with a little hot water (to get rid of any excess starch). Then tip the spaghetti and spinach back into the saucepan and spoon the butternut squash puree on top. Stir through until the pasta is well-coated and the spinach is lightly wilted. Season to taste.

Serve in large bowls with a generous amount of crispy breadcrumbs sprinkled all over the top. Enjoy!