Butternut Squash Salmon Pasta (gluten-free)

These days, even your water can be pumpkin flavored (sigh). But, I think it’s time we give more attention to another fall favorite: butternut squash.

Butternut squash is the fruit that could have been the official flavor of fall (because it’s basically the same thing as a pumpkin), but does a BSSL or butternut squash beer really sound appealing?

Butternut squash

Butternut squash, the fruit that missed out on being the official beer and latte flavor of fall.

The sweet, nutty taste is perfect as a mashed side to your steak, a pureed soup to your apple/walnut salad, or a roasted addition to your favorite pasta dishes like this one:


Pictured: Seasonal Salmon Pasta featuring butternut squash and broiled Coho salmon fillet. P.S. I like plating my food at work because sometimes eating at your desk should be fancy.

Butternut Squash Salmon Pasta (gluten-free)

Prep: 30 minutes

Cook: 15 minutes

Serves: 4


  • Ancient Harvest Supergrain Garden Pagoda noodles (gluten-free)
  • 2 tbsp grapeseed oil (for frying)
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 1/2 inch ginger, minced
  • 1 1/2 cup butternut squash, 1-in cubes
  • 1 cup green onions, chopped
  • 1 fillet Coho salmon

Salmon marinade:

  • 2tbsp, low sodium soy sauce
  • 1 tsp, sesame oil
  • 1tsp, red chili flakes
  • 1 clove garlic, minced
  • salt/pepper to taste

1. Add 6 cups of water to pot, add a little salt, and bring to boil.

2. While you wait for the water to come to a boil, in a mixing bowl, add marinade ingredients and coat salmon fillet. Cover the bowl with plastic and refrigerate until ready to cook (30 min). And, chop up all your ingredients.

3. Once water comes to a boil, add pasta and cook until al-dente (about 6-8 minutes). Strain, running cold water over noodles, and set aside.

3. Set oven to high broil. Lightly coat baking tray with grapeseed oil and set aside.

3. While you wait for the oven to heat up, in a frying pan, heat grapeseed oil (medium-high heat). Lightly fry shallots, garlic, and ginger. Add butternut squash and cover for 5 minutes, stirring throughout. Once butternut squash becomes soft, reduce heat and add pasta and green onions. Mix together and set aside.

4. Remove salmon fillet from the fridge and place on baking tray. Broil one side for 3 minutes. Spray a little oil on top of fish, flip, and broil other side for 3 minutes. Repeat and cook for final 3 minutes.

5. Get a nice shallow serving plate, add pasta, lay the salmon fillet on top, and pour yourself a glass of butternut squash pumpkin beer 🙂

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