Creamy Butternut Squash Pasta Recipe (Print Version)
# Ingredients:
→ Base Ingredients
01 -
½ small butternut squash, halved vertically and seeded
02 -
12 ounces rotini pasta
→ Aromatics & Herbs
03 -
2 shallots, coarsely chopped (⅔ cup)
04 -
3 unpeeled garlic cloves
05 -
10 fresh sage leaves
06 -
1 tablespoon fresh thyme leaves, plus extra for garnish
→ Sauce Components
07 -
½ cup raw cashews
08 -
2 tablespoons extra-virgin olive oil, plus more for drizzling
09 -
1 tablespoon nutritional yeast
10 -
1 tablespoon balsamic vinegar
11 -
¾ cup water
12 -
Sea salt and freshly ground black pepper
# Instructions:
01 -
Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 -
Drizzle the squash with olive oil, season with salt and pepper, and place cut side down on the baking sheet. Wrap the shallots and garlic cloves in foil with a drizzle of olive oil and a pinch of salt, place on the same baking sheet. Roast everything for 30 minutes until the squash becomes tender.
03 -
Blend 1 cup of the roasted squash flesh with the roasted shallot, peeled garlic, water, cashews, olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of pepper until silky smooth.
04 -
Cook the rotini in salted boiling water according to package directions. Don't forget to save 1 cup of the pasta water before draining!
05 -
Return the pasta to the pot, pour in the sauce, and add ½ to 1 cup of the reserved pasta water until you reach your desired consistency. Season with ¼ to ½ teaspoon salt, garnish with black pepper and thyme leaves. Serve with sautéed broccoli if you like!
# Notes:
01 -
This cozy autumn pasta features roasted butternut squash blended into a creamy sauce with fresh herbs. Perfect for a comforting dinner!