Chef Kayla Cappiello’s new butternut squash pasta recipe provides a gluten-free, nut-free, and toddler-friendly dinner solution that comes together in just 30 minutes, featuring a creamy roasted squash sauce and versatile ingredients from Trader Joe’s.
Kayla Cappiello’s butternut squash pasta is presented as a gluten-free, vegetarian, nut-free dinner that comes together in about 30 minutes, making it a practical option for busy weeknights. The dish uses roasted butternut squash blended into a creamy sauce, then folded through gluten-free penne or ziti for a simple, family-friendly meal.
The sauce relies on a short ingredient list: cubed butternut squash, Trader Joe’s Unexpected Cheddar Spreadable Cheese or ricotta, and garlic and herb seasoning. Trader Joe’s says its Unexpected Cheddar spread is a creamy, spreadable version of the chain’s popular cheddar, while the retailer also sells variations with Hatch chiles and cranberries for cooks who want a sharper or sweeter flavour profile. The recipe also allows a splash of water or milk to thin the sauce if needed.
Preparation is straightforward. The squash is roasted at 200C until tender and lightly caramelised, while the pasta cooks on the hob. Once the squash is soft, it is blended with the cheese and seasoning until smooth, then tossed with the drained pasta and finished, if desired, with fresh mozzarella, olive oil, black pepper and herbs. Cappiello also suggests a few shortcuts, including buying pre-cubed squash and roasting it in advance.
For parents, the dish is pitched as toddler-friendly without any changes, thanks to the mild sweetness of the squash sauce. Cappiello says it can be served simply with pasta and a little mozzarella on the side, with frozen meatballs added for extra protein. She also notes that the meal can be made ahead and reheated, which helps stretch it into a second dinner.
Disclaimer: This content is for informational purposes only and is not intended to be a substitute for professional medical judgment, advice, diagnosis, or treatment.
