Roasted Butternut Chicken & Broccoli Pasta

I’ve been trying to figure out new ways to add some pasta back into my life, and to have without making a tomato sauce to go with it that takes ALL DAY to cook (even though its tasty) and since we have this beautiful fall weather upon us, that makes it pumpkin (or squash) season! and  what better than making a delicious and creamy sauce out of roasted butternut squash.  So, lets get to it so you all can give it a shot, and keep in mind, I typically just eyeball everything, so you’ll have to go with feel/taste on this and adjust accordingly.


  • 1 lb of pasta (I used brown rice spaghetti)
  • 1/2 of a large butternut squash (peeled and cut in cubes)
  • 2 chicken breasts
  • 1 small/medium head of broccoli (florets)
  • 1 cup of raw pumpkin seeds (JUST the seed part)
  • 1 1/2-2 cans of Coconut Milk
  • Coconut Oil
  • chili powder
  • smoked paprika
  • onion powder
  • garlic powder
  • sea salt
  • black pepper
  • red pepper flakes

to make the Roasted Butternut Squash (and toasted seeds)

  1. in a mixing bowl, stir together a couple tablespoons of coconut oil, and approx a teaspoon of the spices w/ the cubed pieces of squash, and then spread on a baking sheet (leaving room to roast and not steam) and cook in the oven for around 30-45 mins on 375° stirring halfway through to ensure even cooking
  2. while the squash is cooking, toss the raw seeds with a tiny bit of oil (just enough to coat the seeds), along with a pinch of the spices and spread on a small sheet pan, and roast for about 15 mins (careful not to burn them), then take out and put into a small bowl to cool, used to sprinkle on the dish when its all put together
  3. when squash is finished cooking, take all of it and put it in a blender, along with the coconut milk and puree until smooth.  Add any additional spices to taste

to make the broccoli

  1. sautee broccoli florets with 1-2 tablespoons of coconut oil, a pinch of salt/pepper on medium-high heat until charred a bit (or you can roast in the oven, but this method is pretty quick n’ easy)

to make the Chicken

  1. season chicken breasts with the spices and grill til lightly charred and cooked all the way through, let rest, and then chop into small bit sized cubes


Once all of these are cooked and ready (as well as the pasta), combine in a a large bowl/pan and mix together, and serve.  I sprinkled a pinch of black pepper, and red pepper flakes along with the spiced toasted seeds as garnish, and it was quite good.  So go enjoy fall with this awesomely perfect fall dish!


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