Gluten-Free Black Bean Pasta with Baked Butternut Squash

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by | Updated: November 7th, 2017

As if you need another reason to load your plate with any kind of seasonal squash… this recipe truly has it all. Skip the pumpkin-flavored whatever tonight and opt for this delicious gluten-free, bean-based pasta with roasted butternut squash. Loaded with taste and texture, each bite offers a nutty crunch with a touch of squash-y sweetness. Don’t forget the fresh herbs, onions and garlic for a truly savory meal.

Homemade Gluten-Free Black Bean Pasta with Roasted Butternut Squash, Veggies and Parmesan |

Serves 8

2 boxes Explore Cuisine Organic Black Bean Spaghetti
1 large butternut squash, peeled, seeded & cut into 1-in. cubes
2 medium onions, cut into wedges
1 head garlic, separated into cloves & peeled
1 cup roasted walnut pieces
1/2 cup fresh Italian parsley, chopped
1/2 cup Parmesan cheese, plus more for serving
3 Tbsp. olive oil, plus more for serving
Kosher salt
Black pepper


  1. Preheat oven to 400 degrees F.
  2. On two separate baking sheets, evenly arrange squash, onions and garlic. Drizzle with olive oil and season with 2 teaspoons salt and 1 teaspoon black pepper, toss to coat. Roast 25-30 minutes or until vegetables are tender and start to brown, flipping the vegetables once with a metal spatula.
  3. While vegetables roast, bring large pot of salted water to boil. Cook pasta in boiling water for 8-12 minutes. Reserve one cup pasta cooking water, drain pasta and rinse with hot water. Return pasta to hot pot.
  4. Add roasted vegetables to pot along with reserved pasta water, parsley, Parmesan cheese and walnuts. Toss well to coat. Season to taste with more salt and pepper if desired.
  5. To serve, drizzle olive oil over pasta and top with more Parmesan cheese.