Butternut Squash Pasta

Another great idea for a pasta sauce that’s dairy free from Oh She Glows. I’m in love with site!!!

To see original recipe go here.
This is the pasta I used.

Sauce in the making.

Roasted butternut squash.

Here’s the finished product. Yum! I added kale and crimini mushrooms and some chopped butternut squash.20121024-120637.jpg

Butternut Squash Lasagna

I love making these easy dishes that include a protein and vegetable serving all at once. It is filling and you don’t need anything else to go with it. I have experimented before trying to make dishes like this one and they all keep coming out great!


1 lb of any meat you prefer (I used lean ground beef)
1 jar of pasta sauce
1 butternut squash
2 Tbs of low-fat mozzarella cheese *optional

Cook and brown meat on skillet. Drain meat and add in the pasta sauce and mix well until meat mixture is warm.

In an oven safe dish start layering the lasagna starting with some meat mixture. Just cut the butternut squash into longer pieces to cover more space. The squash won’t be completely flat but that’s ok.

Sprinkle some low-fat mozzarella cheese on top and bake at 350 for 45-50 minutes until squash has softened and top is golden brown.

Roasted Butternut Squash with Sausage

1 small butternut squash
1 medium sweet onion
6-10 links of sausage (I used chicken sausage)
1/4 cup of coconut milk
1/2 tbsp of cinnamon
Cajun seasoning to taste

Preheat oven to 400 degrees. Cut sausages into cubes or slices. Slice or dice onion. Split squash in half lengthwise and remove seed, and place upside down on roasting pan. Cook until soft for about 30-45 minutes. Brown sausage and onions in skillet. Scoop squash out of shell and into the pot with the sausage. Stir adding seasoning and coconut milk. Serve hot.