This Butternut squash pasta served with a hearty lentil sauce is the perfect winter meal. I made this sauce with two kinds of organic lentils that I found at the bulk food store: black beluga lentils and French green lentils. To this, I added some beautiful edamame for a bit of colour, and sundried tomatoes for their delicious flavour. All these ingredients combined with a vegan tomato cream make for a delicious and hearty sauce.

Butternut squash is such a vibrant vegetable that is filled with fibre, Vitamin A, C, E and micronutrients. I decided to serve the hearty lentil sauce over this delicious vegetable to make the perfect pasta dish. The butternut squash noodles are super light and they go really well with lentils.

Making butternut squash pasta is super simple! The process is very similar to making zucchini pasta. To make the butternut squash pasta, you simply need to take the top half of the squash, peel it and place it on your spiralizer. You then bake it for less than 10 minutes and your noodles are ready to serve! It is so simple and makes for a great nutritious and gluten-free pasta dish that is husband approved.

Butternut Squash Pasta with Hearty Lentil Sauce

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

This gluten-free pasta dish is made with butternut squash noodles, that are topped with a delicious and hearty lentil sauce.

Author: Homemade Hearts

Serves: 4

Ingredients

Hearty Lentil Sauce

• 1 onion, finely chopped
• 1 tablespoon grapeseed oil
• 1 cup black beluga lentils, cooked
• 1 cup French green lentils, cooked
• 1 cup frozen edamame, thawed
• 1 cup sundried tomatoes, chopped
• 1½ cup soy milk
• 4 tablespoon tomato paste
• 1 tablespoon dried basil
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon black pepper

Butternut Squash Pasta

• 1 butternut squash pasta
• 1 tablespoon grapeseed oil

Instructions

Hearty Lentil Sauce

1. In a large frying pan, heat the oil over medium heat.
2. Sauté the onions for about 5 minutes, or until they are translucent.
3. Add black lentils, green lentils, edamame and sundried tomatoes and sauté for 2-3 minutes.
4. In a measuring cup, mix together soy milk and tomato paste.
5. Pour the liquid in the frying pan and mix well.
6. Stir in basil, garlic powder, salt and pepper.
7. Simmer for 5-10 minutes while stirring occasionnally.

Butterbut Squash Pasta

1. Preheat the oven at 400oF
2. Cut the top part of the butternut squash and peel it. You will not be using the part of the squash with the seeds in it so you can set it aside for another recipe.
3. Make the butternut squash noodles with the thin noodle attachment of a spiralizer.
4. Toss grapeseed oil on the noodles and coat evenly.
5. Place noodles on a parchment paper-lined baking sheet.
6. Bake in preheated oven for 7-8 minutes. You will get al dente noodles.
7. Serve the pasta into four plates and top with hearty lentil sauce.

Notes

Here is how you cook the types of lentils that are included in the recipe:
For Black Beluga Lentils: Cook 1 cup dried lentils in 4 cups water for 25 minutes.
For French Green Lentils: Cook 1 cup dried lentils in 2.5 cups water for 25 minutes.

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