Creamy Roasted Butternut Squash Pasta with Sage and Thyme Recipe
This Creamy Butternut Squash Pasta recipe combines the natural sweetness of roasted butternut squash with a rich, velvety cashew-based sauce. Roasted shallots and garlic add depth of flavor while fresh herbs bring an aromatic touch. It’s a comforting, dairy-free dish perfect for a cozy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- ½ small butternut squash (halved vertically and seeded)
- 2 shallots (coarsely chopped, about ⅔ cup)
- 3 garlic cloves (unpeeled)
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves (plus more for garnish)
- Optional: sautéed broccoli (for serving)
Liquids & Oils
- ¾ cup water
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 tablespoon balsamic vinegar
Other
- ½ cup raw cashews
- 1 tablespoon nutritional yeast
- 12 ounces rotini pasta
- Sea salt and freshly ground black pepper
Instructions
- Preheat and prepare for roasting: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Roast the squash and aromatics: Drizzle the butternut squash halves with olive oil and season with sea salt and freshly ground black pepper. Place them cut side down on the prepared baking sheet. Wrap the chopped shallots and unpeeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then place the foil packet on the baking sheet. Roast everything for 30 minutes, until the squash is tender when pierced with a fork.
- Blend the creamy sauce: Scoop out 1 cup of the roasted butternut squash flesh and transfer it to a blender. Peel the roasted garlic cloves and add them along with the roasted shallots, ¾ cup water, raw cashews, 2 tablespoons olive oil, nutritional yeast, balsamic vinegar, fresh sage, fresh thyme, ¾ teaspoon salt, and several grinds of black pepper. Blend until the mixture is completely smooth and creamy.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to the package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Toss pasta with sauce: Return the drained pasta to the pot. Stir in the creamy butternut squash sauce, adding ½ to 1 cup of the reserved pasta water as needed to loosen the sauce and coat the pasta evenly. Adjust the seasoning with ¼ to ½ teaspoon salt and freshly ground black pepper to taste.
- Garnish and serve: Sprinkle additional fresh thyme leaves over the pasta. Serve immediately, optionally topped with sautéed broccoli for added texture and nutrition.
Notes
- Use raw cashews to achieve the best creamy texture; soak them in hot water for 15 minutes if your blender isn’t very powerful.
- You can substitute rotini pasta with any short pasta shape like penne or fusilli.
- For a nut-free version, roasted cauliflower or silken tofu can be blended in place of cashews.
- The nutritional yeast adds a subtle cheesy flavor, but you can omit it if unavailable.
- Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of water or broth.
