Brittany Mullins from Eating Bird Food Inspired: Butternut Squash Almond Protein Pasta

This Butternut Squash Almond Protein Pasta is comfort and nourishment — creamy, golden, and subtly sweet with protein‑rich inspired by Eating Bird Food’s signature wellness‑first approach. The roasted squash blends into a velvety sauce enriched with almond butter, light and energizing. It’s autumn pasta with a modern, health‑conscious twist: warm, cosy and deeply satisfying without ever weighing you down.

Great for meal prep.

Prep 15 minutes Cook 25 minutes Serves 4

18 Butternut Squash Pasta Recipes Creamy Cozy Bowls – Avetaste Cooking/avetaste.com

Ingredients

3 cups roasted butternut squash (cubed)
1 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1/2 cup unsweetened almond butter
1 1/4 cups vegetable broth
1/4 cup grated Parmesan
1/2 tsp sea salt
1/4 tsp black pepper
340 g pasta of choice (penne, rigatoni, or fusilli)
1/4 cup fresh basil or parsley, chopped
2 tbsp toasted almonds or pumpkin seeds, for garnish

Instructions

  1. Cook the pasta
    Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
  2. Sauté aromatics
    In a large skillet, heat olive oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  3. Blend the sauce
    Transfer sautéed onion and garlic to a blender. Add roasted squash, almond butter, broth, nutritional yeast or Parmesan, salt, and pepper. Blend until smooth and creamy.
  4. Warm the sauce
    Pour the sauce back into the skillet over low heat. Add a splash of pasta water if needed to loosen the texture.
  5. Combine
    Add cooked pasta to the skillet and toss until evenly coated in the creamy squash‑almond sauce.
  6. Finish and serve
    Top with fresh herbs and toasted almonds or pumpkin seeds. Serve warm.

Beauty Benefits

This dish is a beauty‑nutrition gem — the kind of recipe your audience loves because it tastes decadent but works hard behind the scenes.

  • Beta‑Carotene (butternut squash) Supports collagen production, brightens the complexion, and helps maintain smooth, even skin tone.
  • Vitamin E (almonds + olive oil) A powerful antioxidant that protects skin from environmental stress, supports elasticity, and helps maintain a soft, supple texture.
  • Healthy Fats (almond butter + olive oil) Nourish the moisture barrier, reduce transepidermal water loss, and help skin stay plump and hydrated — especially important as temperatures drop.
  • Plant Protein (almonds + pasta choice) Supports hair strength, nail growth, and overall tissue repair. Almond protein is particularly beneficial for maintaining healthy keratin structures.
  • Magnesium (almonds) Helps regulate stress hormones, which can reduce inflammation‑related skin issues and promote a more balanced complexion.
  • Hydration Support (squash + broth) Water‑dense vegetables contribute to internal hydration, giving skin a subtle dewy lift.

Health Benefits

This pasta is nutrient‑dense, balanced, and ideal for wellness‑focused cooking.

  • High in Fibre → supports digestion and stabilises blood sugar
  • Protein‑Forward → thanks to almond butter and optional high‑protein pasta
  • Anti‑Inflammatory → squash, herbs, and olive oil work together to reduce inflammation
  • Heart‑Healthy Fats → almonds and olive oil support cardiovascular health
  • Blood Sugar Friendly → the natural sweetness of squash is gentle and slow‑release
  • Energising → perfect for lunch or dinner without post‑meal sluggishness

Substitutions

Flexible, pantry‑friendly, and easy to tailor.

Dairy‑Free

  • Use nutritional yeast instead of Parmesan
  • Add a splash of coconut milk for extra creaminess

Nut‑Free

  • Replace almond butter with sunflower seed butter or tahini
  • Use hemp hearts for added protein

Gluten‑Free

  • Choose chickpea, lentil, or brown rice pasta

Higher Protein

  • Use chickpea or lentil pasta
  • Add white beans to the sauce before blending
  • Stir in unflavoured collagen (if not vegan)

Flavour Variations

  • Add chilli flakes for heat
  • Add sage or rosemary for deeper autumn notes
  • Add a splash of apple cider vinegar for brightness

Storage

This pasta stores beautifully and reheats like a dream.

  • Fridge: Store for 3–4 days in an airtight container. The sauce may thicken slightly — just add a splash of water or broth when reheating.
  • Freezer: Freeze the sauce (not the pasta) for up to 3 months. Tip: Freeze in small jars for quick weeknight meals.
  • Reheating: Warm gently on the stove over low heat. Add water, broth, or a touch more almond butter to restore creaminess.
  • Meal Prep Tip: Cook pasta fresh each time for best texture, but batch the sauce for effortless weekday cooking.

Butternut Squash Brightening Hand & Décolletage Treatment

A smoothing, anti‑ageing treatment for areas that show early signs of sun exposure.

This treatment is silky and restorative, perfect for hands, chest, and neck — areas that often reveal dryness, fine lines, and uneven tone. Butternut squash’s antioxidants help rejuvenate and brighten while oatmeal calms the skin.

Beauty Benefits

  • Beta‑carotene — improves tone and reduces the look of fine lines.
  • Oatmeal — calms irritation and strengthens the moisture barrier.
  • Sweet almond oil — deeply nourishes and improves elasticity.
  • Natural squash enzymes — gently refine texture.

Ingredients

  • 2 tbsp puréed butternut squash
  • 1 tbsp finely ground oatmeal
  • 1 tsp sweet almond oil
  • Optional: 1 drop vanilla extract for a warm scent

Instructions

Mix until smooth. Massage onto hands, chest, and neck. Leave on 10 minutes. Rinse with warm water and apply a moisturiser.

Storage

Keeps 48 hours refrigerated. Stir before each use.

Substitutions

  • Replace almond oil with grapeseed oil for acne‑prone skin.
  • Replace oatmeal with rice flour for a finer texture.

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?

Butternut Squash Eye‑Brightening Gel

A cooling, vitamin‑rich gel that brightens, depuffs, and softens the delicate under‑eye area.

This gel is feather‑light, cooling, and designed for early‑morning brightness. Butternut squash delivers natural enzymes and beta‑carotene that gently refresh the under‑eye area without irritation. Perfect for autumn dehydration, screen fatigue, and early signs of tiredness.

Expanded Beauty Benefits

  • Beta‑carotene — supports collagen and helps soften fine lines.
  • Natural enzymes — brighten dullness and gently smooth texture.
  • Aloe vera — hydrates and calms puffiness.
  • Cucumber juice — cools, depuffs, and reduces inflammation.
  • Vitamin C (from squash + optional rosehip) — helps lighten dark circles over time.

Ingredients

  • 1 tbsp puréed butternut squash
  • 1 tbsp aloe vera gel
  • 1 tsp cucumber juice
  • Optional: 1 drop rosehip oil for added brightness

Instructions

Blend until silky. Apply a thin layer under the eyes. Leave on 10 minutes, then rinse or pat away gently.

Storage

Keeps 3 days refrigerated. Always apply cold for maximum depuffing.

Substitutions

  • Replace cucumber with chamomile tea for sensitive eyes.
  • Replace aloe with glycerin for a thicker gel texture.

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?

Myrna Loy: The Sophisticated Glow

Myrna Loy’s beauty was never loud, never theatrical, never engineered for shock value. Instead, she embodied a kind of architectural softness — a glow that felt intelligent, serene, and commanding. Her routine reflected that same restraint. Loy relied on milk‑based masks, a practice she picked up during her early dance training, believing the lactic acid kept her complexion smooth, refined and naturally luminous.

At night, she massaged almond oil into her skin, working it along the jawline and temples to maintain elasticity under the relentless schedule of studio filming. She disliked heavy creams, insisting they dulled her clarity, and preferred light, absorbent formulas that allowed her skin to breathe.

Her makeup philosophy was equally minimalist. Loy famously said that “skin should still look like skin,” and her approach became a quiet rebellion against the era’s heavier, theatrical cosmetics. She used taupe shadow — not bronzer — to create her signature contour, placing it subtly beneath the cheekbone to sculpt without announcing itself. This technique gave her that refined, almost architectural elegance that defined her roles in The Thin Man era: witty, modern, effortlessly polished.

Even her brows were intentional. Loy kept them softly arched, never over‑tweezed, maintaining a natural lift that framed her face without harshness.

Myrna Loy’s beauty secret wasn’t a single product — it was discipline, subtlety, and the belief that radiance comes from refinement, not excess. A glow built from intelligence, restraint, and impeccable taste.

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?

Giada De Laurentiis Inspired: Roasted Butternut Squash with Basil Gremolata

Bright • Herb‑Forward • Mediterranean

This dish captures Giada’s signature California‑Italian brightness: roasted butternut squash caramelized to golden perfection, finished with a fresh basil gremolata that adds citrus, herbs and aromatic lift.

It’s elegant, simple and deeply flavourful — the kind of dish that feels luxurious while staying light and wellness‑forward.

This dish is a radiance‑boosting, anti‑inflammatory, skin‑brightening Autumn plate.

Prep 10 min Cook 25 min Serves 4

Cocktail Made With Ginger Beer Nyt Crossword

Ingredients

4 cups butternut squash, cubed
2 tbsp olive oil
1 tsp lemon zest
1/2 tsp sea salt
1/4 tsp black pepper
1/4 cup fresh basil, finely chopped
2 tbsp fresh parsley, finely chopped
1 clove garlic, minced
1 tbsp lemon juice
1 tbsp olive oil (for gremolata)

Instructions

  1. Prepare the squash
    Preheat oven to 400°F (200°C). Toss squash with olive oil, lemon zest, salt, and pepper.
  2. Roast
    Spread squash on a baking sheet and roast 20–25 minutes until caramelized and tender.
  3. Make the gremolata
    Combine basil, parsley, garlic, lemon juice, and olive oil. Stir until bright and fragrant.
  4. Finish
    Transfer roasted squash to a serving dish and spoon gremolata over the top.
  5. Serve
    Plate warm with extra herbs or lemon zest

Beauty Benefits

Butternut Squash

  • Beta‑carotene → glow + collagen support Converts to vitamin A, promoting radiance and smoother skin texture.
  • Vitamin C → brightness + firmness Supports collagen production and reduces dullness.
  • Vitamin E → moisture barrier protection Helps defend against dryness and environmental stress.

Olive Oil

  • Polyphenols → anti‑inflammatory glow Calms redness and nourishes the skin barrier.
  • Healthy fats → plump, hydrated skin

Basil & Parsley (Gremolata)

  • Detoxifying phytonutrients → clearer skin
  • Vitamin K → circulation support Helps maintain a fresh, bright complexion.
  • Chlorophyll → anti‑inflammatory + oxygenating

Garlic

  • Sulfur compounds → detox + clarity Supports the gut‑skin axis and reduces inflammation.

Lemon

  • Vitamin C → brightening + antioxidant protection Enhances glow and supports collagen.

This dish is a radiance‑boosting, anti‑inflammatory, skin‑brightening Autumn plate.

Health Benefits

  • High antioxidant load (beta‑carotene, vitamin C, vitamin E)
  • Supports immune health during colder months
  • Anti‑inflammatory from olive oil, herbs, garlic
  • Gut‑friendly fibre from squash
  • Blood sugar stability thanks to slow‑digesting carbs
  • Heart‑healthy fats from olive oil
  • Nutrient‑dense herbs for detox and circulation

Substitutions

  • Basil → mint, cilantro, or chives
  • Parsley → dill or tarragon
  • Lemon → orange zest or Meyer lemon
  • Olive oil → avocado oil
  • Add‑ins → toasted pine nuts, pumpkin seeds, chili flakes
  • Squash → sweet potato or delicata squash

History of This Dish

Gremolata is a classic Northern Italian condiment traditionally made with parsley, garlic, and lemon zest, which is often served with osso buco to brighten rich dishes. Giada modernized gremolata by introducing basil, adding California freshness and Mediterranean lift.

Roasted butternut squash is deeply rooted in Italian autumn cooking, especially in Lombardy and Veneto, where sweet squash is used in risottos, pastas and roasted vegetable plates.

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?

Giada De Laurentiis Inspired: Creamy Lemon Butternut Squash Pasta

A bright, silky, California‑Italian autumn pasta with roasted squash, citrus and Parmesan.

This pasta captures Giada’s signature California‑Italian brightness: roasted butternut squash blended into a silky sauce, lifted with lemon, Parmesan, and fresh basil. It’s creamy without being heavy, elegant without being fussy and deeply autumnal.

Hydrating, thanks to the olive oil in this recipe.

Prep 15 minutes Cook 30 minutes Serves 4

Giada Pasta With Butternut Squash – IYYCYC/page.newcastlefestival.co.uk

Ingredients

3 cups cubed butternut squash
2 tbsp olive oil
1 tsp lemon zest
To taste sea salt and black pepper
350 g pasta (spaghetti, penne, or linguine)
1 shallot, finely chopped
2 cloves garlic, minced
1 cup vegetable broth
1 tbsp lemon juice
1/3 cup Parmesan, finely grated
2 tbsp fresh basil, chopped
Optional chilli flakes, extra lemon zest, toasted pine nuts

Instructions

  1. Roast the squash
    Preheat oven to 400°F (200°C). Toss squash with olive oil, lemon zest, salt, and pepper. Roast 20–25 minutes until caramelised and tender.
  2. Cook the pasta
    Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
  3. Build the sauce
    In a large skillet, heat olive oil over medium. Sauté shallot until soft, then add garlic for 30 seconds. Add roasted squash and mash lightly.
  4. Add broth and lemon
    Pour in vegetable broth and lemon juice. Simmer 3–4 minutes until creamy.
  5. Finish with Parmesan
    Stir in Parmesan until silky. Add reserved pasta water as needed for creaminess.
  6. Combine
    Fold cooked pasta into the sauce. Add basil and adjust seasoning with lemon, salt, or pepper.
  7. Serve
    Plate with extra lemon zest, basil, olive oil, and optional pine nuts or chilli flakes.

Beauty Benefits

Butternut Squash

  • Beta‑carotene supports collagen and natural radiance
  • Vitamin C brightens and firms the skin
  • Vitamin E protects the moisture barrier

Olive Oil

  • Polyphenols calm inflammation
  • Healthy fats support supple, hydrated skin

Lemon

  • Vitamin C enhances glow and antioxidant protection

Garlic & Shallot

  • Sulphur compounds support detox pathways
  • Helps reduce inflammation linked to dullness

Parmesan

  • Provides protein and minerals that support hair and skin structure

This pasta is a glow‑enhancing, skin‑brightening, anti‑inflammatory Autumn dish.

Health Benefits

  • High in antioxidants (beta‑carotene, vitamin C, vitamin E)
  • Supports immune health during colder months
  • Anti‑inflammatory from olive oil and aromatics
  • Balanced energy from pasta + healthy fats
  • Fibre‑rich squash supports digestion and gut‑skin balance

Storage

  • Keeps 3 days refrigerated.
  • Reheat gently with a splash of water or broth to restore creaminess.
  • Not ideal for freezing due to pasta texture.

Substitutions

  • Pasta: linguine, rigatoni, fusilli, or gluten‑free pasta
  • Parmesan: Pecorino, Grana Padano, or nutritional yeast
  • Olive oil: avocado oil
  • Add‑ins: spinach, kale, toasted pumpkin seeds, crispy sage
  • Squash: sweet potato or pumpkin

History

Creamy vegetable‑based pasta sauces have roots in Italian cucina povera, where home cooks used seasonal produce to create flavourful, nourishing meals. Butternut squash is especially beloved in Northern Italy, often used in ravioli fillings, risottos, and purées.

Giada modernised this tradition by introducing California brightness — lemon, basil and lighter textures — transforming a rustic idea into a refined, modern dish.

I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?