This homemade butternut spaghettio’s recipe transforms a nostalgic childhood favorite into a grown-up, fall-ready dish. It’s savory, cheesy, and fully gluten-free and tomato-free—perfect for anyone seeking a comforting pasta that still feels seasonal and sophisticated.

A white ceramic bowl filled with homemade spaghettio's

Why you’ll love these homemade spaghettio’s

Inspired by canned Spaghetti O’s but updated with seasonal flavor, this version uses small ring-shaped anellini pasta in a creamy butternut squash sauce. It keeps the comforting vibe of the original while offering better ingredients and more depth—roasted squash, garlic, shallot, herbs, and a touch of pecorino for savory richness.

The recipe is naturally gluten-free when you use gluten-free anellini or stelline pasta. It’s easily made dairy-free by swapping pecorino for nutritional yeast. The result is a nostalgic, cozy bowl that works for weeknights, meal prep, or a simple family dinner.

Suitable for varying dietary needs. Naturally gluten-free, tomato-free, and nut-free; dairy-free option available.
Comforting fall flavors. Roast the squash and combine sage, thyme, and a bright splash of vinegar for balanced savory-sweet notes.

Recipe Ingredients

See the ingredient list below for full details and quantities.

The ingredients for spaghettio's out on a wooden cutting board.

1 large butternut squash. Choose one that feels heavy for its size, with intact skin and stem.
2 tbsp avocado oil, divided.
Salt and pepper.
1 shallot, minced, and 2 cloves garlic, minced.
3 cups chicken or vegetable broth, plus 3 tbsp reserved.
1 ½ cup gluten-free anellini, stelline, or small alphabet pasta.
2 tsp dried sage and 2 tsp fresh thyme leaves (plus extra for garnish).
1 tbsp white wine vinegar. Adds brightness to balance the squash.
3 tbsp pecorino cheese, shredded. (Or substitute 1–2 tbsp nutritional yeast for a dairy-free option.)

How to Make Homemade Spaghettio’s

Follow these clear steps to make the creamy butternut sauce and cook the pasta so it absorbs flavor and yields a velvety texture. Full instructions and timing are listed after the overview.

A butternut squash half after roasting in the oven.

Step one. Roast the squash until fork-tender, about 35–40 minutes at 400°F.

A spoon scooping out the butternut squash from the skin.

Step two. Scoop the roasted flesh and puree it with a bit of reserved broth until smooth.

A masher blending the butternut squash and broth together.

Step three. Sauté the shallot and garlic in a tablespoon of oil until fragrant, then add the broth.

Step four. Add the pasta to the boiling broth and cook, stirring frequently, until just tender and most liquid is absorbed.

A bowl with homemade spaghettio's topped with fresh thyme.

Step five. Stir in the butternut puree, herbs, vinegar, and adjust seasoning. Finish by stirring in the cheese off the heat for a silky finish.

A spoon taking a spoonful of homemade spaghettio's topped with fresh thyme out of a bowl.

Step six. Serve immediately with extra fresh thyme for garnish.

Michelle’s Tips & Tricks

Stir the pasta frequently while it cooks. Because the pasta cooks directly in broth and absorbs liquid, it needs more stirring than boiled pasta to cook evenly and become creamy.
Roast the squash whenever possible. Roasting develops caramelized flavor and depth you won’t get from canned squash—worth the extra time.
Season to taste before serving. Broth and cheese vary in saltiness, so taste and adjust salt, pepper, or vinegar as needed.

Storage and reheating instructions

Store leftovers in an airtight container in the refrigerator for 3–4 days. The pasta will continue to absorb the sauce as it sits; when reheating, add a splash of broth to loosen the sauce and restore a creamy texture.

Reheat gently on the stovetop over low heat, stirring frequently until warmed through.

More Gluten-Free Pasta Recipes To Try

Butternut Squash Baked Ziti (try substituting gluten-free pasta)
Gluten-Free Butternut Pasta Bake with savory herbs and melted cheese

Detailed Ingredients (for 4 servings)

1 large butternut squash
2 tbsp avocado oil, divided
Salt and pepper, to taste
1 shallot, minced
2 cloves garlic, minced
3 cups chicken or vegetable broth, plus 3 tbsp reserved
1 ½ cups gluten-free anellini, stelline, or small pasta
2 tsp dried sage
2 tsp fresh thyme leaves, plus extra for garnish
1 tbsp white wine vinegar
3 tbsp shredded pecorino (or 1–2 tbsp nutritional yeast for dairy-free)

Detailed Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment. Halve the squash lengthwise, remove seeds, brush flesh with 1 tbsp avocado oil, and season with salt and pepper. Place flesh-side down and roast 35–40 minutes, until tender. Let cool.
Scoop the roasted squash flesh into a food processor with 3 tbsp of broth and blend until smooth. Set aside.
In a medium pot, heat the remaining 1 tbsp avocado oil over medium-low. Sauté the shallot and garlic until fragrant, about 1–2 minutes.
Pour in 3 cups broth and bring to a boil. Add the pasta and cook 5–6 minutes, stirring often so the pasta absorbs broth and cooks evenly. Reduce heat to low when pasta is tender and most liquid is absorbed.
Stir in the butternut puree, dried sage, fresh thyme, white wine vinegar, and adjust salt and pepper. Combine thoroughly until sauce is creamy and coats the pasta.
Remove from heat and stir in pecorino or nutritional yeast until incorporated. Serve immediately topped with extra fresh thyme.

Notes

Frequent stirring while the pasta cooks prevents clumping and ensures the pasta finishes evenly and absorbs flavor.
If short on time, canned squash can be used in a pinch, but roasted fresh squash yields much better flavor.
Adjust vinegar and salt at the end to balance sweetness from the squash and richness from the cheese.

This recipe offers a comforting, seasonal alternative to canned Spaghetti O’s—perfect for anyone seeking gluten-free, tomato-free pasta with cozy fall flavors. Enjoy a warm bowl with a sprinkle of fresh thyme and a side salad, or pack leftovers for an easy workday lunch.