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Tomato and Delicata Squash Pasta

Tomato and Delicata Squash Pasta

Prep: 5 min
Cook: 50 min
Total: 0 hr
Servings: 1

An easy, whole food meal that features roasted squash and tomatoes tossed in your favorite gluten-free pasta.

Author Path of the Hummingbird
by Path of the Hummingbird
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: Vegetable Pasta (1 Servings)
Needed Kitchenware: Baking sheet, parchment paper, oven, blender, saucepan, cooking pot
  • 8 oz gluten-free pasta
  • 1 small delicata/yellow squash
  • 1 pint cherry tomatoes, halved
  • 3 garlic cloves, minced
  • ¼ cup + 3 tbsp vegetable broth or water
  • 1¾ tsp red pepper flakes
  • 1½ cup fresh basil, loosely packed, chopped
  • ½ tsp sea salt
  • Ground black pepper, to taste
Recipe Directions


  • Preheat the oven to 400°F or 200°C and line a large baking sheet with parchment paper.
  • Cut the squash in half and remove the seeds. Take one half of the squash and cut it into thin slices.
  • Spread the slices out evenly on the baking sheet and put the other half of the squash faced down on the baking sheet (you will use this half to make sauce).
  • Roast the squash in the oven for 20-25 minutes until the half is fork tender and then slices are lightly browned on the bottom.
  • In a saucepan, add the 3 tbsp of veggie broth, tomatoes, and sea salt and cook for 1-2 minutes. Then add the garlic and red pepper flakes and cook for another 4-6 minutes, stirring occasionally. Once the tomatoes begin to break down into a sauce, add in the basil and reduce the heat to low. Continue stirring occasionally.
  • Cook the pasta in generously salted water until al dente, following the package's instructions. Drain when done.
  • Scoop out the squash from the roasted half and blend it with the ¼ cup of vegetable broth until smooth. Add the squash mixture to the sauce, stir and season to taste.
  • Add the sauce to the cooked pasta and mix.
  • Add in the delicata squash slices and mix again. At this point you can add some additional vegetable broth, if desired, to ensure the sauce is smooth and glossy.
  • Serve with fresh black pepper and basil to garnish!
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Recipe nutrition

Nutritional Information

Yield: Vegetable Pasta
Servings: 1
Information per serving:
Energy: 434.4 kcal
Carbohydrate: 97.4 g
Protein: 14.4 g
Fiber: 10.2 g
Sugar: 14.1 g
Fat: 5.4 g
Monounsaturated Fat: 1.6 g
Polyunsatured Fat: 1.7 g
Omega-3: 0.3 g
Omega-6: 1.2 g
Saturated Fat: 0.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 48.5 mg 11% DV
Folate: 116.8 µg 29% DV
A: 296 IU 42% DV
B1: 0.4 mg 39% DV
B2: 0.4 mg 41% DV
B3: 6.6 mg 47% DV
B5: 1.3 mg 25% DV
B6: 0.9 mg 66% DV
B12: 0 mg 0% DV
C: 77.4 mg 103% DV
D: 0 IU 0% DV
E: 2.4 mg 16% DV
K: 182.9 µg 203% DV
Calcium: 153.2 mg 15% DV
Copper: 0.6 mg 65% DV
Iron: 4.1 mg 23% DV
Magnesium: 171.3 mg 54% DV
Manganese: 4 mg 220% DV
Phosphorus: 366.3 mg 52% DV
Potassium: 1356.6 mg 29% DV
Selenium: 26.9 µg 49% DV
Sodium: 1987.2 mg 132% DV
Zinc: 3.6 mg 45% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

roasted squash and tomato gluten-free pasta meal

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