Roasted Butternut Squash and Avocado Pasta

If you are on a gluten free diet, there are wonderful pastas out there made with beans and edamame!  Not only are they gluten free, but they have lots of protein as well, the one I used in the recipe I am sharing with you today has 24 grams per serving!  It is an edamame and mung bean pasta, and it tastes wonderful!  I combine it with roasted butternut squash, heart healthy avocado, spinach and a simple lemon dressing, and it is a delicious, hearty meal.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



Preheat the oven to 425F degrees. Toss the squash with just enough olive oil to coat and spread out on a sheet pan. Place in the oven and roast until starting to brown, and the squash is tender, about 45 min. Let cool slightly.Meanwhile, cook the pasta according to package directions. Set aside in a bowl. Add the squash to the bowl along with all other remaining ingredients and toss together. Serve at room temperature.

3 comments on “Roasted Butternut Squash and Avocado Pasta

  1. Regina Hughes says:

    This dish look amazing I can almost taste it. I’m looking forward to trying it. I’ll keep you posted.

  2. Justin says:

    I’ll try it tomorrow

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level

  • Beginner
  • Easy