There is something so comforting about roasting butternut squash and making it into a flavorful and rich sauce! 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 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.