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.
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.