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Cheesy Butternut Squash Pasta

Cheesy Butternut Squash Pasta

Cheesy Butternut Squash Pasta

Got picky eaters or not a fan of butternut squash? I have both! Butternut squash isn’t my *favorite* vegetable. I try to cook it and use it in different ways, but it’s not my go-to vegetable. I do love adding vegetables into “uncommon” places to add extra vegetables into our diet and make it more exciting. That’s why this cheesy butternut squash pasta sauce is AMAZING.

Kids love cheesy pasta, let’s be real. To be able to add vegetables, like butternut squash, garlic, and onion into it is a total win!

When I tested this recipe, my son was honest with me and told me it was between “ok and great”, aka good. He could tell a little bit that there were things added into it, but he ate it without acting like he was dying. Win.

I served this with shredded chicken and broccoli made in the Instant Pot (this is optional), but I always try to add a good quality protein into our meals. I added the directions to the chicken and broccoli just in case you wanted to do this too!

I served everything over rice noodles, but you can use any gluten-free noodles that you love. Banza is another favorite in this house!

When you make our cheesy butternut squash pasta, tag us on Instagram + Facebook @nuvitruwellness, so we can see your beautiful creation!

If you’re a pasta family, check out our pasta e Fagioli!

cheesy butternut squash pasta

Cheesy Butternut Squash Pasta

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 Servings


Cheese Sauce

  • 1 Tbs Butter Grass-Fed
  • 1/2 Onion Chopped
  • 3 Cloves Garlic Chopped
  • 1 Cup Coconut Milk
  • 1/2 Cup Bone Broth
  • 4-5 Cups Butternut Squash Cubed, Skinned
  • 2 Cups Cheese Grass-Fed, Shredded


  • 1.5 Lbs Chicken Breast Organic, Skinless, Boneless
  • 3 Cups Broccoli
  • 1 Cup Bone Broth


  • For the chicken, add the ingredients into the Instant Pot and set to manual cook on high pressure for 18 minutes.
  • For the sauce, in a skillet on medium heat, add in the butter, onions, garlic, and butternut squash. Cook in the skillet until they are soft. I will usually put a lid on top of the skillet to make it cook a little faster.
  • While the vegetables cook, add the bone broth and coconut milk into a blender.
  • Once the vegetables are soft, add them into the blender with the broth and coconut milk. **If you have a high speed blender, like a Blendtec, Vitamix, etc. You don't have to cook down the vegetables to be really soft. Cook them just enough to be cut.
  • Blend it up for a couple minutes. Stop the blender. Add in the cheese. Continue blending until it's completely smooth. *I have a Vitamix, so I actually just put it on the "hot soup" option and blend it completely on that option and halfway through I'll take the lid off and add my cheese and put the lid back on!
  • Serve this over your favorite GF noodle. I used rice noodles in the picture above.
Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).