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+ servings

Creamy Butternut Squash Pasta

rate this recipe:
5 from 26 votes
Prep Time: 10 mins
Cook Time: 40 mins
Serves 4
Roasted squash, sage, and thyme fill this creamy butternut squash pasta with cozy autumn flavor. Serve it with sautéed broccoli or any veggie side dish you like.

Ingredients

  • ½ small butternut squash, halved vertically, and seeded
  • Extra-virgin olive oil
  • 2 shallots, coarsely chopped (½ 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, plus a few leaves for garnish
  • 12 ounces rotini pasta
  • Sea salt and freshly ground black pepper
  • Sauteed 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, sprinkle with salt and pepper, and place cut-side down on the baking sheet. Wrap the shallot 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.
  • Scoop 1 cup of the squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, 2 tablespoons olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of black 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 1/2 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.