Butternut Squash And Pasta Recipes

As the crisp autumn air settles in, few dishes evoke as much warmth and comfort as this creamy butternut squash and pasta. The roasted squash pairs beautifully with fragrant sage and thyme, while a touch of nutritional yeast adds subtle cheesy notes without overwhelming the natural sweetness of the squash.

This dish is as nourishing as it is delicious, making it perfect for cozy dinners or welcoming friends over without spending hours in the kitchen. Rich, creamy, and bursting with seasonal flavors, it’s a pasta experience that celebrates fall’s bounty.

Ingredients

• Butternut Squash (½ small): Roasted for a naturally sweet, soft base that brings warmth and creaminess to the sauce.
• Sea Salt and Freshly Ground Black Pepper: Essential seasoning to enhance the squash and balance the flavors.
• Shallots (2, coarsely chopped): Adds a mild, sweet onion flavor, roasted to mellow sharpness and develop complexity.
• Garlic Cloves (3, unpeeled): Roasted to soften and sweeten, providing a gentle garlic undertone to the sauce.
• Water (¾ cup): Used to blend and loosen the sauce to the perfect consistency.
• Raw Cashews (½ cup): Blended to create a creamy, dairy-free richness that complements the squash.
• Extra-Virgin Olive Oil (2 tablespoons, plus more for drizzling): Adds richness and helps roast the squash and aromatics evenly.
• Nutritional Yeast (1 tablespoon): Provides a subtle cheesy note and enhances the umami flavors without dairy.
• Balsamic Vinegar (1 tablespoon): Adds a touch of acidity to brighten and balance the sweetness.
• Fresh Sage Leaves (10 leaves): Infuses the sauce with an earthy, aromatic touch typical of autumn dishes.
• Fresh Thyme Leaves (1 tablespoon, plus more for garnish): Adds subtle lemony, herbal notes to complement the sage and squash.
• Rotini Pasta (12 ounces): Spiral pasta that holds the creamy sauce beautifully for a comforting dish.
• Sautéed Broccoli (optional): A green side option that adds texture, color, and nutrition.

Instructions

Roast the Squash, Shallots, and Garlic

Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking. Drizzle the halved butternut squash with olive oil and season evenly with sea salt and freshly ground black pepper. Place cut side down on the baking sheet to roast until tender and caramelized, about 30 minutes. Wrap the shallots and garlic cloves in foil with a bit of olive oil and salt, then add them to the baking sheet alongside the squash. Roasting these aromatics softens and mellows their flavors, which is key for a luscious sauce.

Blend the Creamy Sauce

Once roasted and slightly cooled, measure out 1 cup of the butternut squash flesh and transfer it to a blender. Add the roasted shallots, peeled garlic, ¾ cup water, raw cashews, 2 tablespoons olive oil, nutritional yeast, balsamic vinegar, sage leaves, thyme leaves, ¾ teaspoon salt, and several grinds of black pepper. Blend until completely smooth and creamy. The cashews create a rich texture while the herbs and vinegar bring layers of flavor that balance the natural sweetness of the squash.

Cook the Pasta

Bring a large pot of salted water to a boil and cook the rotini pasta according to the package directions until al dente. Reserving about one cup of the hot pasta water before draining will help loosen the sauce later. Cooking pasta properly ensures the right bite and allows the sauce to cling perfectly to each spiral.

Combine Pasta and Sauce

Return the drained pasta to the pot and stir in the blended butternut squash sauce. Add reserved pasta water gradually, about ½ to 1 cup, until the sauce reaches your desired consistency, coating the pasta luxuriously. Taste and adjust seasoning with ¼ to ½ teaspoon salt and more black pepper as needed. This step allows the sauce to cling beautifully without being too thick or runny.

Serve with Optional Sautéed Broccoli

For added color and nutrition, toss sautéed broccoli alongside or serve it on the side. Garnish the pasta with fresh thyme leaves and an extra drizzle of olive oil. The savory green vegetable brightens the plate and complements the creamy pasta, rounding out this cozy meal.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or broth to loosen the sauce if needed.

Serving Suggestions

This pasta pairs wonderfully with sautéed or steamed broccoli for a pop of green and extra texture. A crisp autumn salad dressed with vinaigrette also complements the rich flavors of the dish beautifully.

FAQs

Can I use pre-cooked butternut squash instead of roasting?

Yes, you can use pre-cooked squash, but roasting enhances the flavor and natural sweetness, making the sauce richer.

Is this recipe vegan and gluten-free?

The recipe is naturally vegan when using nutritional yeast and cashews. To make it gluten-free, swap rotini for gluten-free pasta.

Can I prepare the sauce in advance?

Absolutely! The sauce can be blended and stored in the fridge up to 2 days before mixing with freshly cooked pasta.

What if I don’t have nutritional yeast?

You can omit it or replace with a bit of vegan parmesan or ground sunflower seeds for a slight cheesy note.

How do I soak cashews?

Soak raw cashews in hot water for at least 2 hours or boil for 15 minutes, then drain before blending for a creamy sauce.

Butternut Squash And Pasta Recipes

This creamy butternut squash pasta features roasted squash, fresh herbs, and a rich cashew sauce for a cozy and flavorful autumn meal. Perfect served with sautéed vegetables.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course dinner, pasta

Cuisine American

Servings 4 people

Calories 480 kcal

Equipment

• 1 baking sheet lined with parchment paper
• 1 foil for wrapping shallots and garlic
• 1 blender
• 1 pot for boiling pasta

Ingredients

  

• ½ small butternut squash halved vertically and seeded
• Sea salt and freshly ground black pepper to taste
• 2 shallots coarsely chopped (⅔ cup)
• 3 garlic cloves unpeeled
• ¾ cup water
• ½ cup raw cashews
• 2 tablespoons extra-virgin olive oil plus more for drizzling
• 1 tablespoon nutritional yeast
• 1 tablespoon balsamic vinegar
• 10 fresh sage leaves
• 1 tablespoon fresh thyme leaves plus more for garnish
• 12 ounces rotini pasta
• Sautéed broccoli for serving (optional)

Instructions

 

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Drizzle the squash with olive oil, season with salt and pepper, and place cut side down on the baking sheet.
• Wrap the shallots and garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then place on the baking sheet.
• Roast the squash, shallots, and garlic for 30 minutes, or until the squash is soft.
• Scoop 1 cup of roasted squash flesh into a blender along with the roasted shallots, peeled garlic, water, cashews, 2 tablespoons olive oil, nutritional yeast, balsamic vinegar, sage, thyme, ¾ teaspoon salt, and fresh black pepper.
• Blend until smooth and creamy.
• Cook the pasta according to package directions in salted boiling water.
• Reserve 1 cup of hot pasta water, then drain the pasta and return it to the pot.
• Stir the creamy squash sauce into the pasta, adding ½ to 1 cup of reserved pasta water to loosen the sauce and coat the noodles.
• Season with ¼ to ½ teaspoon salt and freshly ground pepper.
• Garnish with additional thyme leaves and serve with sautéed broccoli if desired.

Notes

• Use leftover squash for soups or salads.
• Substitute cashews with soaked almonds if preferred.
• Store leftovers refrigerated for up to 3 days.