If you’re looking for new and fun ways to use fall produce, specifically butternut squash, look no further than this creamy roasted butternut squash pasta.
It’s creamy, rich, and slightly sweet with just a hint of tang from the lemon and the epitome of fall. Unlike most creamy pasta dishes, this version is vegan, dairy-free, and egg-free!
You can pair this roasted garlic butternut squash pasta with crispy tofu or shredded chicken depending on your dietary preferences and make this into a hardy weeknight dinner.
My favorite thing about this recipe is that it’s perfect for meal prep. The roasted butternut squash pasta sauce makes a giant batch so you can store it in the fridge and use it throughout the week.
Ok, enough said. Let’s make this easy roasted butternut squash pasta dish!
Roasted Butternut Squash Pasta Ingredients
Here’s everything you’ll need to make this simple roasted butternut squash pasta.
- Butternut squash: Feel free to use any type of squash you have on hand. You just need a total of 2 cups of squash flesh/puree.
- Shallots: Feel free to sub the shallots out for one medium sweet white onion.
- Garlic cloves
- Cashew milk: Linking my homemade cashew milk recipe here. It’s so simple to make!
- Spices & herbs: Such as black pepper, sage, dried basil, dried parsley, and dried oregano.
- Kosher salt
- Lemon juice
- Spaghetti: Love Jovial brown rice capellini.
- Vegan parmesan: If you’re not vegan, obviously use regular parmesan.
- Fresh parsley
Tips & Tricks
Just a few tips so you can make this healthy butternut squash pasta perfectly!
- Roast the veggies until they get slightly charred for added flavor. Trust me, the sauce has so much more flavor when you char the veggies slightly.
- Roast the garlic with the skin on. The garlic gets so sweet like this!
- Add more salt than you think. The squash, shallots, and garlic are all pretty sweet, so make sure to properly season the sauce with a generous amount of salt.
- Use lemon zest for extra lemon flavor. This is optional, but I like the added brightness and zing it adds to the sauce. I use a whole lemon’s worth, but add as much or as little as you like.
Even Healthy Fall Recipes
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Roasted Butternut Squash Pasta
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Dinner
- Cuisine: American
Description
This roasted butternut squash pasta is creamy, rich, and slightly sweet with just a hint of tang from the lemon and the epitome of fall.
Ingredients
- 1 butternut squash
- 3 medium shallots, peeled and sliced in half
- 4 garlic cloves
- 3–4 tbsp olive oil
- ½ cup cashew milk*
- ½ cup pasta water
- 1 tbsp lemon juice
- 2–3 tsp kosher salt
- 1 tsp black pepper
- 1 tsp basil
- 1 tsp parsley
- 1 tsp oregano
- 1 tsp sage (optional)
- Capellini or any thin pasta
- Vegan parmesan
- Minced parsley for garnish
Instructions
- Start by preheating the oven to 450° F and line a large baking sheet with parchment paper.
- Cut the butternut squash in half, rub with olive and place face-down on the prepared sheet pan. Add the shallots and garlic to the pan and drizzle with olive oil. Roast for about 45 minutes, until the squash is fork tender.
- While the squash is cooking, prepare the pasta. Boil a pot of salted water and cook the pasta until it’s al dente. Drain when done, and add back to the pot. Make sure to reserve ½ cup of pasta water for later. One tip, salt your pasta water when the water is already boiling, otherwise the water will take forever to reach a boil.
- Once the veggies are done roasting, scoop out the butternut squash flesh and add to a high-speed blender along with the shallots, garlic, cashew milk, pasta water, lemon juice, kosher salt and spices. Blend on low, slowly ramping the speed up to medium-high. Blend the sauce until super creamy and adjust for seasoning (you may need to add more salt).
- Pour as much sauce as you want into the pot of pasta (I use ½ cup of sauce per pasta serving), turn the heat to medium-low and toss to coat the pasta. Taste and adjust the seasonings as needed.
- Finally, plate your pasta, sprinkle generously with the parmesan cheese and minced parsley, and enjoy!
Notes
*Linking my cashew milk recipe here; it’s so much creamier than the grocery store stuff. You can use any type of milk you want, just as long as it’s thick and creamy (cashew and almond are your best bet).
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