Butternut Squash Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 people
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Calories
678 kcal
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Course
Main Course
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Cuisine
American
Butternut Squash Pasta
Description
This pasta dish centers around a roasted butternut squash, cut and baked until tender and caramelized. Separately, a vegan butter sauté softens finely chopped onion, garlic, and sage for aromatic flavor. Ground cinnamon, nutmeg, and black pepper are added to provide warmth and spice. Cashews soaked and blended with vegetable stock create a silky cream that enriches the sauce.
After roasting, the butternut squash flesh is scooped and pureed with water or stock, then combined with the sautéed aromatics and cashew cream. The mixture is cooked until well blended, and reserved pasta water is added to achieve a luscious, sauce-like consistency that clings to the raddiatore pasta noodles cooked to tender perfection.
The resulting dish offers a creamy, mildly spiced sauce with a subtle sweetness from the squash balanced by the savory aromatics and herbs. This pasta highlights plant-based ingredients and warming fall flavors in a comforting yet elegant preparation.
Ingredients
- 12 oz pasta we use raddiatore pasta
- 1 butternut squash medium size
- 1,5 oz vegan butter
- 1 onion
- 3 garlic cloves
- sage a handful
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon black pepper
- 5 oz cashews soaked
- 1 cup vegetable stock or water
Instructions
- Following the packet instructions, cook the pasta in boiling salted water. Save some of the pasta water (1 cup) to add into the sauce later.
- You can prepare the stock as we will use it in different steps. If you are using water, skip this part.
- Cut the butternut squash in half, place on a baking tray bake for about 40 minutes at 200C. Half-way, turn the butternut squash facing down and keep baking.
- Using a big pan, melt the vegan butter and add finely chopped onion, garlic paste and finely chopped sage. Once the onion has softened, add the cinnamon, nutmeg and black pepper.
- Make the cashew cream. Blend the soaked cashews with 150 ml of stock or water to create a smooth cream.
- When the butternut squash is roasted, leave it to cool a little bit, scoop the flesh out and blend with 100 ml of water or stock. Add into the pan and cook for about 2-3 minutes.
- Add the cashew cream, keep cooking for a few minutes and add some of the pasta water to adjust the consistency of the sauce.
- Mix in the pasta with the sauce, season with salt and pepper, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 101g | 34% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.04g | 2% |
| Sodium | 322mg | 13% |
| Potassium | 1141mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 20466IU | 409% |
| Vitamin C | 42mg | 47% |
| Calcium | 135mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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