Homemade Butternut Spaghettio’s (Gluten-Free & Tomato-Free!)

This homemade butternut spaghettio’s recipe is a grown-up version of the childhood comfort food! Reminiscent of the canned variety but made completely gluten-free and tomato-free, it’s savory, cheesy, and given a fall-inspired twist.

Keyword homemade spaghettio’s, homemade spaghettio’s recipe, spaghettios recipe

Prep Time 10

Cook Time 50

Servings

Calories 398

Author Michelle

Ingredients

1 large butternut squash
2 tbsp avocado oil divided
Salt and pepper
1 shallot minced
2 cloves garlic minced
3 cups + 3 tbsp chicken broth divided
1 ½ cup gluten-free Anellini pasta
2 tsp dried sage
2 tsp fresh thyme leaves add more for garnish
1 tbsp white wine vinegar
3 tbsp pecorino cheese shredded (sub 1-2 tbsp nutritional yeast for dairy-free)

Instructions

Preheat the oven to 400 F and line a large baking sheet with parchment paper. Slice the butternut squash in half, lengthwise, and spoon out the seeds. Add 1 tbsp avocado oil to the flesh and season with salt and pepper. Place flesh side down on the baking sheet and bake in the preheated oven for 35-40 minutes or until tender. Allow to cool.
Scoop out the flesh from the butternut squash and add it to a food processor with 3 tbsp of chicken broth. Blend until fully pureed and smooth. Set aside.
Using a medium pot, heat 1 tbsp of avocado oil over medium-low heat. Add the garlic and shallot and sauté until the garlic is fragrant.
Pour the chicken broth into the pot and bring to a boil. Add the pasta and cook for 5-6 minutes, stirring well often to cook the pasta evenly. The pasta should be tender and the broth should be absorbed. Reduce the heat to low.
Add the butternut squash to the pot along with the dried sage, thyme leaves, vinegar, and extra salt and pepper to taste. Stir well.
Turn off the heat and add the shredded cheese (or nutritional yeast) and stir well.
Serve topped with fresh thyme!

Video

Notes

Stir the pasta very well while cooking. The key to making this recipe nice and creamy and flavorful is letting the pasta absorb the broth, but this requires a lot of stirring to cook it evenly! Stir the pasta much more than you would when you’re regularly boiling pasta.
If possible, stick with roasting the butternut squash. Technically, you can use canned squash in a pinch, but there’s a huge flavor gap between roasted veggies and canned. I highly recommend roasting the squash!
Season to taste. The saltiness will vary depending on the type of broth you use and whether or not you use cheese, so be sure to give your homemade spaghettio’s a taste test and adjust as needed!

Nutrition