Creamy butternut squash pasta quickly became my go-to comfort meal when I first settled into life in the U.S. I craved something warm and flavorful but without complicated steps. This easy, cozy dish uses simple ingredients and transforms butternut squash into a silky sauce that feels like a hug on a busy weeknight. Trust me, it’s much simpler than it looks!
Table of Contents
Butternut Squash Pasta
Ingredients
Equipment
Method
- 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 and 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.
Notes
Why You’ll Love This Butternut Squash Pasta
- Incredibly creamy without any heavy cream or dairy, thanks to raw cashews, making it lighter but still indulgent.
- Packed with flavor from roasting the squash, shallots, and garlic, which brings out a deep, sweet earthiness.
- Perfect healthy-ish comfort food that’s dairy-free and vegetarian but fully satisfying.
- Comes together quickly for a busy weeknight—minimal hands-on time and no complicated techniques needed.
Ingredients You’ll Need
- ½ small butternut squash: The star ingredient. Roasting it enhances its natural sweetness and creates a velvety base for the sauce.
- Raw cashews: These are key to making the sauce unbelievably creamy and dairy-free.
- Nutritional yeast: Adds a savory, cheesy flavor without any dairy, giving the sauce a rich depth.
- Fresh sage & thyme: Classic fall herbs that complement the squash perfectly by adding warmth and earthiness.
- Shallots and garlic: Roasted together with the squash to build a mellow, aromatic richness.
- Balsamic vinegar: A splash helps brighten and balance the flavors in the sauce.
- Rotini pasta: Its spiral shape is perfect for holding on to that luscious sauce.
- Extra-virgin olive oil: Used in roasting and blending to boost flavor and silky texture.
- Sea salt and freshly ground black pepper: Essential seasonings to enhance every flavor.
A Quick Guide: How to Peel and Cube a Butternut Squash
If you’ve ever been intimidated by peeling and prepping butternut squash, I’m here to make it easy and safe:
- Cut off both ends: Use a sharp chef’s knife to create stable flat surfaces.
- Peel the squash: Use a sturdy vegetable peeler to remove the skin from top to bottom, rotating as you go.
- Cut in half lengthwise: Use a sharp knife to carefully slice the squash vertically.
- Scoop out seeds: Use a spoon to scrape out the fibrous seeds and strings.
- Cube if needed: Lay the halves cut side down and slice into strips, then cut into cubes.
This prep gets you ready for roasting or any recipe that calls for squash pieces.
How to Make Butternut Squash Pasta (Step-by-Step)
Start by roasting the squash halves, shallots, and garlic together to coax out their sweet, rich flavors. Then blend the roasted ingredients with cashews, herbs, and seasonings to create a creamy, dreamy sauce. Finally, cook pasta and gently toss it with the sauce, using reserved pasta water to get the perfect silky texture that clings to every bite. This method is a fantastic way to build flavor for a creamy shrimp pasta as well.
Variations and Ingredient Substitutions
| Variation | Ingredients to Use | Notes |
|---|---|---|
| To Make it Non-Vegan | Heavy cream and Parmesan cheese | For a richer, cheesy sauce |
| For a Nut-Free Sauce | White beans or full-fat coconut milk | Keeps sauce creamy without nuts |
| Protein Boosters | Cooked pancetta or sausage | Adds savory meatiness |
| Extra Greens | Stir in spinach or kale | Boosts nutrition and adds color |
Tips for the Perfect Creamy Sauce
- Reserve at least 1 cup of starchy pasta water to loosen and emulsify the sauce perfectly.
- Use a high-speed blender for the best creamy, smooth texture. If you have a standard blender, blend in batches and add extra liquid gradually.
- Choose pasta shapes like rotini, shells, or rigatoni that catch and hold onto the sauce beautifully for maximum flavor in every bite. If you prefer pasta salads, you might enjoy this ultimate simple tortellini pasta salad.
Butternut squash is a nutritional powerhouse, rich in essential vitamins and minerals. It’s particularly high in vitamin A (from beta-carotene), vitamin C, and potassium, contributing to immune function, skin health, and blood pressure regulation.
What to Serve With Your Pasta
- A simple green salad dressed in lemon vinaigrette for brightness.
- Crusty bread to soak up every bit of that silky sauce.
- Extra roasted or sautéed broccoli for a bit of crunch and green on your plate.
How to Store, Reheat, and Freeze
Storing Leftovers
Keep any leftovers in an airtight container in the fridge for up to 4 days.
Reheating
Reheat gently on the stovetop over low heat. Add a splash of water or broth to loosen the sauce as it warms.
Freezing
Freeze the sauce separately in an airtight container for up to 3 months. Thaw completely before using to maintain creaminess.
Frequently Asked Questions (FAQ)
Can I double this butternut squash pasta recipe?
Absolutely! Just double all the ingredients and roast the squash and shallots in batches if needed to ensure even cooking.
Can I make this with pre-cut squash or canned puree?
Pre-cut squash can work but roasting it is important for flavor, so roast it before blending. Canned pumpkin puree won’t give the same sweetness or creaminess, so I don’t recommend it.
My sauce is bland – how can I fix it?
Try adding a pinch more salt, a splash of balsamic vinegar, or a bit more nutritional yeast. Sometimes a little extra seasoning brightens the whole dish.
Conclusion
This creamy butternut squash pasta is cozy, comforting, and surprisingly simple to make on busy nights. It’s a great way to enjoy fall flavors without fuss. I’d love to know if you tried this! Please leave a comment and a rating below, and don’t forget to share your creations with me on Instagram!
