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Gluten-free Pasta with Pumpkin Seed Pesto and Butternut Squash

This gluten-free pasta with pumpkin seed pesto, roasted butternut squash and chicken sausage is fall in a bowl. Fresh, hearty, and so flavorful!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 689kcal
Author: Megan


For the Pesto:

  • 3 cups kale (roughly chopped (About 6 ounces))
  • 1 1/2 cups pumpkin seeds
  • 4 cloves garlic
  • 3/4 tsp salt
  • 3/4 cup oil (olive oil or avocado oil)

For the Squash and Sausage:

  • 1 tbsp oil
  • 3 links pre-cooked chicken sausage (cut into 1/2 inch slices)
  • 3 cups butternut squash (cubed)
  • pinch of salt

For the Pasta:

  • 6 quarts water
  • pinch of salt
  • 12 oz Barilla Gluten-Free Penne


  • Combine pumpkin seeds and kale in food processor. Add garlic and salt.
  • Process until kale and seeds are finely chopped.
  • Stream in the oil until you reach your desired consistency. Set aside.
  • Preheat a large skillet over medium high heat. Add a tablespoon of oil. Add the chicken sausage to the pan and brown for about 2 minutes on each side. Remove from the pan and place on a plate. Now add the butternut squash to the pan. Sprinkle with salt and stir to combine. Cook for about 10-15 minutes, stirring occasionally, until squash is tender and can be pierced with a fork. Add the chicken sausage back to the pan with 3-4 minutes to go to warm it up.
  • While the chicken sausage and squash are cooking, make the pasta. Bring water for the pasta to a boil. Add a pinch of salt. Add in pasta and cook for 10 minutes for al dente. Drain water.
  • Toss the pasta in the pesto sauce and stir in the butternut squash and chicken sausage.
  • Top with a few pumpkin seed pepitas for garnish.


Calories: 689kcal | Carbohydrates: 56g | Protein: 18g | Fat: 46g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 820mg | Potassium: 548mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10940IU | Vitamin C: 56.4mg | Calcium: 123mg | Iron: 3.5mg
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