Name: Creamy Butternut Squash Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: ½ small butternut squash, halved vertically and seeded; Sea salt and freshly ground black pepper; 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)

Why Make This Recipe

Creamy Butternut Squash Pasta is a delicious and comforting dish that brings warmth and satisfaction to your table. The rich flavor of roasted butternut squash, combined with the creaminess from cashews, creates a unique sauce that coats the pasta perfectly. This recipe is not only easy to prepare but also packed with nutrients, making it a great choice for both lunches and dinners. Plus, it’s vegetarian-friendly!

How to Make Creamy Butternut Squash Pasta

Ingredients:

½ small butternut squash, halved vertically and seeded
Sea salt and freshly ground black pepper
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)

Directions:

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Drizzle the squash with olive oil, sprinkle 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 for 30 minutes, or until the squash is soft.
Measure 1 cup of the roasted squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of pepper. Blend until creamy.
Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.
Drain the pasta and return to the pot.
Stir in the sauce, adding ½ to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta.
Season with ¼ to ½ teaspoon salt.
Top with freshly ground black pepper, a few thyme leaves, and sautéed broccoli, if desired.

How to Serve Creamy Butternut Squash Pasta

Serve the Creamy Butternut Squash Pasta warm, garnished with a sprinkle of fresh thyme and black pepper. If you like, add sautéed broccoli on the side for extra flavor and nutrition. This dish pairs well with a light salad or crusty bread for a complete meal.

How to Store Creamy Butternut Squash Pasta

To store leftover Creamy Butternut Squash Pasta, let it cool completely. Transfer it to an airtight container and keep it in the fridge for up to 3 days. You can also freeze the pasta; just make sure to keep it in a freezer-safe container or bag. Thaw it in the fridge overnight before reheating.

Tips to Make Creamy Butternut Squash Pasta

Use a ripe butternut squash for the best flavor.
Feel free to add more vegetables to the pasta, like spinach or kale.
Adjust the amount of salt and pepper to suit your taste.
For a bit of heat, add some red pepper flakes to the sauce.

Variation

You can replace rotini pasta with any type of pasta you prefer, such as penne or spaghetti. For a nut-free version, you can substitute the cashews with blended silken tofu or use plant-based cream.

FAQs

1. Can I use canned butternut squash?
Yes, you can use canned butternut squash puree. Just skip the roasting step and blend it directly into the sauce.

2. Is this dish vegan?
Yes, this recipe is vegan as it uses plant-based ingredients.

3. Can I make this recipe gluten-free?
Absolutely! Just use gluten-free pasta in place of regular rotini pasta.