Easy sheet-pan gluten free pasta dish that’s packed with fall flavor, protein, and is a crowd pleaser to all ages!

The temps are definitely on their way down on the east coast (freaking finally!), which had me craving all of the hearty foods, like butternut squash and pasta. Does anyone else get intense pasta cravings as soon as the temperature finally takes a dip?

This meal was beyond easy to make, yet still tastes like you put a lot of effort in (even though it just requires you throwing some veggies on a pan to roast while you boil pasta!). Jared even said it was restaurant worthy- cue the hair flips like…Of course it is! Ha! I made a huge batch on Sunday too so that it could last me for a few days since we have a busy week coming up!

It’s perfect for Sunday Pasta nights (one of my favorites growing up) or a fall dinner party! This pasta is also packed with protein, thanks to the chickpeas (I love using Banza– it’s completely gluten free and made with chickpeas so it’s far more satiating than your standard pasta!), plus your fats and proteins- talk about a well-rounded meal!

Here are some of the veggies and ingredients you need:

Not too bad, huh? Some of my tips for getting the butternut squash perfectly cooked is throwing it in a large plastic bag and adding the olive oil then sort of tossing it around in the bag to coat evenly. You’ll get butternut squash cubes that are definitely more evenly cooked and taste better than just drizzling the olive oil on while the squash is on the pan! I then recommend letting the kale, cherry tomatoes, and carrots sit in the olive oil bag (massage a little first to coat) while the squash is cooking so that the other veggies get to marinate in the flavors!

Now the last tip I recommend is using freshly grated parmesan cheese on top! All you need is a hunk of parm and a cheese grater. Trust me on this one, it will taste so much better when it’s fresh seconds before it’s on the dish rather than added from a pre-grated container of cheese. Just trust me 😉 It’s worth the extra tiny bit of effort!

So what are you waiting for? Get cooking! You don’t want to miss this recipe 😉 Have a lovely start to the week!

Did you like this recipe?! If so, let me know by sharing it on Instagram, commenting down below, or pinning it to your recipe page on good ol’ Pinterest! Be sure to tag me @the_bananadiaries and use the hashtag #iyamlove so that I can see your beautiful creations!

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Healthy Gluten Free Butternut Squash and Kale Pasta

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  • Author: Britt Berlin
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 0 people 1x
  • Category: dinner


Easy sheet-pan gluten free pasta dish that’s packed with fall flavor, protein, and is a crowd pleaser to all ages!


  • 1 large butternut squash (cubed and skin removed)
  • 2 cups chopped lacinato kale
  • 1 cup cherry tomatoes (sliced in half)
  • 1 cup chopped heirloom carrots
  • 1 tbsp organic olive oil
  • 1 tbsp rosemary (divided)
  • 1 cup chickpea pasta shells
  • 1/4 cup grated vegan parmesan cheese
  • pinch of sea salt (to taste)


  1. Preheat the oven to 400F and line a baking sheet in tin foil.
  2. Once you’ve cubed and skinned the butternut squash (you can also purchase pre-cubed), place in a large plastic bag, and add in 1 tbsp olive oil and 1/2 tbsp rosemary. Toss until evenly coated.
  3. Place butternut squash cubes on the baking sheet, sprinkle some sea salt on top, and place in the oven for 30 minutes.
  4. While the butternut squash is roasting, add in chopped kale, tomatoes, and carrots to the bag that contained the butternut squash. Add the remaining rosemary and massage until fully coated. Let sit while the butternut squash is roasting.
  5. After 30 minutes, place the rest of the veggies on the baking sheet with the butternut squash. Sprinkle a little more sea salt on top and place back in the oven for another 20 minutes.
  6. While the rest of the veggies are cooking, fill a small sauce pan with water and bring to a boil.
  7. Add pasta to the pot and let cook according to package instructions.
  8. Once pasta is done and veggies are roasted, drain pasta and toss with the veggies. Sprinkle a little more sauce to taste.
  9. Serve with freshly grated parmesan cheese on top.