The best Roasted Butternut Squash Pasta recipe you’ll ever make! Super duper creamy, slightly sweet, cheesy, savory, and a bit nutty. This recipe is super easy to follow and perfect for thanksgiving, holiday dinner, or even just a weeknight in! You’ll definitely want to make it a few more times.
What is Roasted Butternut Squash Pasta?
Roasted butternut squash pasta is one of the creamiest pasta dishes I’ve ever had. Butternut squash has the texture of a roasted sweet potato but a bit softer. It tastes nutty, earthy, slightly sweet, and delicious! There is something so comforting about roasting butternut squash and making it into a flavorful and rich sauce! Check out this link for multiple ways to cook it.
I have one rule for thanksgiving; there MUST be a side of pasta! I am the biggest fan of creamy, rich pasta sauces and this one is at the top of my list. It is the perfect thanksgiving side dish; It is slightly sweet, herby, savory, a tad nutty and extremely delicious!
Tips and Substitutes:
- I highly recommend using butternut squash for this recipe. I have tried acorn squash and it wasn’t as creamy or sweet. I’ve made it with pumpkin and it was too sweet!
- Cashews help thicken the sauce and also add healthy fats to keep it nice and creamy. You can also use 1/2 cup coconut cream, 1/4 cup coconut oil or 1/4 cup olive oil.
- Choose vegetables broth instead of water for extra flavor. I also make my own vegetable broth using Better than Bouillon vegan “chicken” bouillon paste and dissolve it in water.
- This amount of sauce is good for making one 16 oz box of pasta. Feel free to add more or less to get your desired creaminess or texture.