Velvety Butternut Squash Pasta
Roasted butternut squash is blended with cashews, garlic, and sage to make a smooth, creamy sauce that coats pasta without any dairy. The natural sweetness of the squash balances the savory herbs, making it a well-rounded fall or winter meal. Total time runs about 45 minutes, including roasting.
Equipment
- Blender or food processor
- Large pot
- Large sauté pan
- Baking sheet
- Parchment paper
- Chef's knife
Ingredients
Roasted Butternut Squash Sauce:
- 1 medium butternut squash about 2.5 lbs, peeled, seeded, and cubed
- 1 tbsp extra-virgin olive oil plus more for drizzling
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 cloves garlic peeled
- ½ cup raw cashews soaked in hot water for 20 minutes and drained
- 1 tbsp nutritional yeast for depth and umami
- 1 tsp lemon juice freshly squeezed
- 1 cup unsweetened almond milk or any other unsweetened plant milk
Pasta & Finishing:
- 12 oz pasta such as rigatoni, penne, or fettuccine — use gluten-free if desired
- 2 tbsp fresh sage finely chopped
- 1 tsp olive oil for crisping sage
- ¼ tsp chili flakes optional, for heat
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Spread cubed butternut squash and whole garlic cloves on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper. Roast for 30–35 minutes, flipping halfway, until golden and tender. Let cool slightly.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Prepare the Sauce: In a high-powered blender or food processor, combine roasted squash, garlic, soaked cashews, almond milk, nutritional yeast, lemon juice, and an optional pinch more salt and pepper. Blend until completely smooth and creamy, about 1–2 minutes. Add reserved pasta water as needed for desired consistency.
- Finish with Sage: In a sauté pan, heat 1 tsp olive oil over medium heat. Add chopped sage and fry until slightly crisp and aromatic, about 30–45 seconds. Stir in chili flakes, then add the cooked pasta and toss with the squash sauce. Heat through for 2–3 minutes so flavors meld.
- Serve: Plate warm, garnished with crispy sage and a drizzle of olive oil. Optional: top with toasted pumpkin seeds or vegan parmesan for texture and umami.
Notes
- Make Ahead: The squash sauce can be prepared up to 2 days in advance and stored in the fridge.
- Substitutions: Substitute cashews with sunflower seeds or silken tofu for a nut-free alternative. Use oat milk or soy milk if preferred.
- For a smoky profile, add a pinch of smoked paprika or roasted red pepper to the sauce.
Nutrition
Calories: 552kcalCarbohydrates: 93gProtein: 17gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 389mgPotassium: 1018mgFiber: 8gSugar: 7gVitamin A: 19969IUVitamin C: 40mgCalcium: 212mgIron: 4mg
Tried this recipe?Rate this recipe !
