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.
More Delicious Vegan Pasta Recipes:
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Roasted Butternut Squash Pasta
- Total Time: 1 hour 15 minutes
- Diet: Vegan
Description
The best Roasted Butternut Squash Pasta recipe you’ll ever make! Super duper creamy, slightly sweet, cheesy, savory, and a bit nutty!
Ingredients
- 1 1/2 cup Butternut squash, roasted
- 1/2 cup Cashews, soaked
- 3 Garlic cloves
- 1/2 White Onion
- 2 tbsp Lemon Juice
- 1/4 cup Nutritional Yeast
- 1 tsp Thyme
- 1 tsp Rosemary
- 4-6 Sage leaves
- 1 cup Water or Vegetables Broth
- Salt and Pepper to taste
Instructions
- Soak cashews in boiling hot water for 30 minutes or in room temperature water overnight.
- Preheat oven to 400 F (212 C). Cut butternut squash in half and brush olive oil on the surface. Roast for an hour to an hour and 15 min.
- While squash is roasting put all other ingredients in blender.
- Once squash it done cooking, take out of the oven and let cool for 15 minutes.
- Add squash to blender and blend all ingredients until creamy smooth.
- Cook your pasta by directions on box/bag. Add sauce to your favorite pasta and enjoy!
- Prep Time: 15
- Cook Time: 60
- Category: Pasta
- Method: Stove
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
