Healthy Creamy Butternut Squash Pasta
A creamy, plant-based pasta made with roasted butternut squash, cashews, garlic, and fresh herbs. Silky, rich, and packed with cozy fall flavors—this dish is both healthy and satisfying, perfect for weeknights or meal prep.
Equipment
- 1 Half Sheet Baking Pan
- 1 Roll of Foil Wrap
- 1 High-Speed Blender
- 1 Large Pasta Pot
- 1 Chef’s knife
Ingredients
- ½ small butternut squash halved lengthwise and seeded
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- Sea salt to taste
- Freshly ground black pepper to taste
- 2 shallots coarsely chopped (about ⅔ cup)
- 3 garlic cloves unpeeled
- ¾ cup water
- ½ cup raw cashews
- 1 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves plus extra for garnish
- 12 ounces rotini pasta or pasta of choice
- Sautéed broccoli optional, for serving
Instructions
- Prepare and Preheat the Oven: Begin by setting your oven to 425°F (220°C). While the oven heats, line a large baking sheet with parchment paper. This not only prevents sticking but also makes clean-up much easier later on. Preheating ensures your vegetables roast evenly and develop that golden caramelization that builds the sauce’s deep flavor.
- Season and Roast the Squash: Take the halved butternut squash, drizzle the flesh with a light coating of olive oil, and season generously with sea salt and freshly cracked black pepper.Place the squash cut-side down on the prepared baking sheet. This position allows the steam to trap inside, creating tender flesh while also caramelizing the outer surface for natural sweetness.
- Prepare Shallots and Garlic for Roasting: Wrap the chopped shallots and unpeeled garlic cloves in a small piece of foil. Before sealing, add a drizzle of olive oil and a pinch of salt. This method locks in moisture, gently roasting the aromatics until they become soft, sweet, and flavorful.Place the foil packet on the same baking sheet as the squash.
- Roast Until Tender and Fragrant: Transfer the baking sheet to the oven and roast for about 30 minutes. The squash should be fork-tender, and the shallots and garlic should be soft and aromatic. Once roasted, remove from the oven and allow everything to cool for a few minutes until comfortable to handle. Scoop out 1 cup of cooked squash flesh, discarding the skin. Peel the roasted garlic cloves to reveal their softened interiors.
- Blend the Creamy Sauce: Place the measured squash flesh, roasted shallots, peeled garlic, water, cashews, olive oil, nutritional yeast, balsamic vinegar, fresh sage leaves, thyme, ¾ teaspoon of salt, and several grinds of pepper into a high-speed blender. Blend on high until the mixture becomes completely smooth and creamy. This step is where the magic happens—the cashews emulsify with the roasted squash to create a velvety sauce without dairy.Taste and adjust seasoning if needed.
- Cook the Pasta Perfectly: While the sauce blends, bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Remember to stir occasionally to prevent sticking. Before draining, carefully scoop out about 1 cup of the hot pasta water—this starchy liquid will help adjust the sauce’s consistency later. Drain the pasta but do not rinse it, as the starch helps the sauce cling better.
- Combine Pasta with Sauce: Return the drained pasta to the warm pot. Pour the creamy butternut squash sauce over the pasta. Gradually add some of the reserved pasta water, starting with ½ cup, stirring continuously until the sauce loosens and evenly coats every piece of pasta. If you prefer a thinner consistency, add a little more pasta water until it reaches your desired creaminess. Taste and season with an extra pinch of salt or pepper if needed.
- Garnish and Serve: Serve the pasta hot, topped with freshly ground black pepper and a sprinkle of fresh thyme leaves for brightness. For added color and nutrition, pair the dish with sautéed broccoli or your favorite green vegetable.A light drizzle of olive oil just before serving can also enhance richness and flavor.
Notes
- Roasting the squash cut-side down ensures tender flesh with caramelized edges.
- Wrapping shallots and garlic in foil prevents them from drying out during roasting.
- Cashews create a naturally creamy texture without dairy; no need for soaking if using a high-speed blender.
- Reserved pasta water is essential for adjusting the sauce to the perfect consistency.
- Fresh herbs like sage and thyme elevate the sauce with earthy, aromatic flavors.
- Sautéed broccoli or seasonal greens add color, crunch, and extra nutrition.
- Nutritional yeast brings a subtle “cheesy” flavor while keeping the dish vegan.
