Name: Roasted Butternut Squash Pasta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: American
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

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

Scale

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

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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).