Butternut Squash Brown Rice Pasta with Swiss chard

This is a healthy alternative to macaroni and cheese but, without the cheese. Did you ever think that by using butternut squash in pasta to make a sauce, it would even taste like cheese? Well, it does. Try it for yourself. If you’re looking for some comfort food on a rainy cold day or just wanting to impress some guests for dinner, this is fantastic pasta to make without feeling like you’ve gained about 10 pounds after you’ve eaten it.



  • lb of butternut squash, peeled and diced
  • 1 package of brown rice penne pasta noodles
  • 1 bunch of red or green swiss chard, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 1/2 cups of  organic rice milk
  • 3 1/2 cups of vegetable broth
  • 1/2 tsp of dried sage
  • 1 tsp of dried thyme
  • 2 tbsp of coconut oil
  • ½ tsp of sea salt
  • Ground pepper to taste


  1. Add coconut oil to your frying pan, satay chopped onion and minced garlic until fragrant and onions are translucent, on medium heat  Add diced squash and cook for approx 3 minutes, then add your sage, thyme, sea salt and ground pepper. Let this cook for another 5 minutes while tossing with a wooden spoon to move around the flavors and cook the squash evenly
  2. Add vegetable broth and rice milk and let simmer on medium heat until squash is tender. Once cooked, remove from stove top and add your mixture to a food processor at high-speed until the sauce becomes smooth in texture
  3. Pour the sauce back into a sauce pan and keep on minimum heat until your pasta is cooked. Add 1/2 cup of water if required ( if sauce becomes to thick)
  4. While the pasta is cooking, wash and cut your Swiss chard. Satay in frying pan with approx 2 tbsp of coconut oil and some sea salt to taste. After this is cooked, mix your squash mixture and swiss chard into the cooked pasta

Yield: 2-4


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