Roasted Butternut Squash Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 (Servings)
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Calories
403 kcal
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Course
Main Course
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Cuisine
Vegan
Roasted Butternut Squash Pasta
Description
Roasted Butternut Squash Pasta combines the natural sweetness of butternut squash with a creamy, nut-based sauce that is both dairy-free and flavorful. The squash is baked with whole garlic cloves until tender and golden, infusing the dish with roasted depth. A sauce made from soaked raw cashews blended with garlic, nutritional yeast, and almond milk yields a smooth, cheeselike consistency without traditional dairy. The pasta cooks separately and is finished with sautéed onion or shallot and a pinch of red pepper flakes for subtle heat.
The overall flavor balances sweet roasted notes from the squash with a savory, cheesy sauce and faint spice. The dish can be served as a comforting main course, optionally accompanied by shiitake mushrooms prepared like bacon or a sprinkle of vegan parmesan for extra texture and umami. It is suitable as a modestly complex vegan or dairy-free pasta dish for those looking for a creamy, plant-based meal.
Careful roasting ensures the squash becomes soft and flavorful without burning the garlic. The cashews must be soaked in hot water to soften before blending for the sauce's best texture and flavor. The recipe encourages attention to squash color and quality for optimal sweetness and texture. Leftover sauce and pasta can be combined and gently reheated if desired.
Ingredients
SQUASH
- 1/2 medium to large butternut squash
- 1 tsp avocado oil
- 1 healthy pinch sea salt
- 1 healthy pinch black pepper
- 2 cloves garlic peeled and left whole
SAUCE
- 1/4 cup cashew nuts if nut-free, try subbing sunflower or hemp seeds, raw
- 2 cloves garlic plus more to taste, peeled
- 2 Tbsp nutritional yeast
- 1/2 tsp salt sea salt
- 3/4 cup almond milk or other neutral flavored dairy-free milk, such as oat or rice, unsweetened
PASTA
- water to cook
- 1 healthy pinch salt sea salt
- 10 ounces pasta ensure vegan-friendly as needed // we prefer Trader Joe’s brown rice quinoa fusilli, gluten-free
ONION / SHALLOT
- 1 tsp neutral cooking oil or sub water, adding more as needed as it evaporates, generic cooking oil
- 1/3 cup onion or shallot, very thinly sliced
- 1 pinch red pepper flakes
FOR SERVING optional
- shiitake mushroom bacon style preparation
- vegan parmesan cheese
- red pepper flakes
Instructions
- If serving with shiitake bacon, prepare first and set aside (optional).
- Preheat oven to 425 degrees F (218 C). Line a baking sheet with parchment paper.
- Slice your squash in half lengthwise, leaving skin on (reserve the other half for another use, such as Butternut Squash Soup!). NOTE: Your squash should be bright orange in color. If pale, it’d be best to try another squash. Scoop out seeds and discard or compost.
- Rub squash in a bit of oil and sprinkle with salt and pepper. Place garlic cloves on the prepared baking sheet and top with squash cut-side down (the squash should cover the garlic so it doesn’t burn). Bake for 35-40 minutes, or until the skin is blistered, golden brown, and a knife inserted into the squash comes out very easily.
- In the meantime, prepare sauce by soaking raw cashews in very hot water for 30 minutes.
- Once the cashews are almost done soaking, bring a pot of water to a boil and season with a healthy pinch of salt. Once boiling, add pasta and cook according to package instructions. Drain and set aside until serving (ideally the pasta is ready within a few minutes of serving — try to time accordingly). OPTIONAL: Toss cooked pasta in a little oil and cover to keep warm and prevent it from sticking until serving.
- Once cashews are done soaking, drain and add to a small blender with remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk), as well as the garlic cloves that were roasted under the squash (roasted garlic is much milder and sweeter and adds dimension to the sauce). Blend until creamy and smooth. The sauce should be somewhat thin and pourable.
- Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or raw garlic for zing. Set aside.
- Once your sauce is ready and pasta is almost ready, heat a large rimmed skillet (non-stick if you have it — such as Always Pan) over medium heat. Once hot, add a small amount of oil (if oil-free, use water) and add sliced onion or shallot. Season with a pinch of red pepper flake and sauté for 2-3 minutes or until tender and slightly brown. Then turn heat to low.
- Add cooked drained pasta to the skillet along with the roasted squash in bite-sized spoonfuls (it should be very tender), and pour over the sauce. Toss to combine over low heat until everything is warmed through and just combined (be careful not to overstir so there are still chunks of squash intact).
- Serve as is, or garnish with shiitake bacon, vegan parmesan cheese, or red pepper flake (optional). Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.
Notes
- Choose a bright orange butternut squash for optimal sweetness and texture; pale squash may not yield the best results.
- Soak cashews in hot water for 30 minutes to achieve a creamy sauce consistency when blended.
- The garlic cloves are roasted whole under the squash to prevent burning and develop mellow flavor.
- Optional toppings like shiitake mushroom "bacon" and vegan parmesan cheese add extra texture and flavor.
- Use pasta types labeled vegan-friendly if following a vegan diet; gluten-free options such as brown rice quinoa fusilli work well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 403 | 20% |
| Carbohydrates | 76.4g | 25% |
| Protein | 10.8g | 22% |
| Fat | 8.4g | 13% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1.12g | 7% |
| Monounsaturated Fat | 3.81g | 19% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 352mg | 15% |
| Potassium | 585mg | 12% |
| Fiber | 8.5g | 34% |
| Sugar | 4.5g | 9% |
| Vitamin A | 16733IU | 335% |
| Vitamin C | 18.45mg | 21% |
| Calcium | 158.58mg | 16% |
| Iron | 2.66mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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