Name: Creamy Butternut Squash Pasta Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: ½ small butternut squash, halved vertically and seeded; Sea salt and freshly ground black pepper, to taste; 2 shallots, coarsely chopped (⅔ cup); 3 garlic cloves, unpeeled; 2 tablespoons extra-virgin olive oil, plus more for drizzling; ¾ cup water; ½ cup raw cashews; 1 tablespoon nutritional yeast; 1 tablespoon balsamic vinegar; 10 fresh sage leaves; 1 tablespoon fresh thyme leaves, plus more for garnish; ¾ teaspoon sea salt; Freshly ground black pepper, several grinds; 12 ounces rotini pasta; Salted water, for cooking pasta; Sautéed broccoli, for serving

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Imagine a dish that wraps you in a cozy hug of velvety goodness, where the natural sweetness of roasted butternut squash meets a luxuriously smooth sauce clinging to perfectly cooked pasta. This Creamy Butternut Squash Pasta Recipe is exactly that kind of comforting delight. It’s a celebration of simple, wholesome ingredients coming together in a way that feels both indulgent and nourishing. Whether you’re looking to impress at dinner or craving a hearty yet light meal, this recipe is bound to become your go-to for fall and beyond.

Ingredients You’ll Need

A top-down view of cooking ingredients arranged neatly on a white marbled surface: a large beige butternut squash on the left side, a clear glass jar with yellow oil above it, and a white bowl with black rim filled with dry, spiral-shaped pasta positioned top-right. Below the pasta bowl, there is a small clear glass bowl filled with whole cashews. Next to it on the right is a small white dish containing yellow powder. Two shallots with reddish-brown skin are placed below the butternut squash, while three garlic cloves are arranged nearby. Fresh green sage leaves and thyme sprigs are spread on the bottom right corner. The lighting is bright and natural, highlighting the textures and colors clearly. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Creamy Butternut Squash Pasta Recipe is thoughtfully chosen to build layers of flavor and texture. From the sweetness of roasted squash to the savory depth of fresh herbs, they work together harmoniously without overwhelming the senses.

Butternut squash: The star of the dish, roasted to bring out its natural sweetness and creaminess.
Sea salt and freshly ground black pepper: Essential for enhancing all the flavors and creating balance.
Shallots: Provide a mild onion flavor with a touch of sweetness, adding depth to the sauce.
Garlic cloves: Roasted whole for a mellow, rich garlic character that’s never overpowering.
Water: Used to blend the sauce perfectly smooth without thinning it too much.
Raw cashews: The secret ingredient to making the sauce irresistibly creamy and rich.
Extra-virgin olive oil: A drizzle for roasting and blending that boosts the dish with fruity notes.
Nutritional yeast: Adds a subtle cheesy, nutty flavor that’s perfect for a plant-based creamy sauce.
Balsamic vinegar: Provides a gentle tang that lifts the natural sweetness of the squash.
Fresh sage leaves: Bring a woodsy, aromatic hint that’s classic with squash and pasta.
Fresh thyme leaves: Adds delicate herbaceous notes, with extra for garnishing.
Rotini pasta: Its spiral shape holds the creamy sauce beautifully for every satisfying bite.
Sautéed broccoli (optional): Adds a delightful green crunch and a boost of nutrients to the dish.

How to Make Creamy Butternut Squash Pasta Recipe

Step 1: Roast the Butternut Squash, Shallots, and Garlic

Start by preheating your oven to 425°F and preparing a baking sheet lined with parchment paper. Drizzle the squash halves with olive oil, then sprinkle them generously with sea salt and freshly ground black pepper. Place them cut side down on the baking sheet to encourage caramelization. Wrap the coarsely chopped shallots and unpeeled garlic cloves with a little olive oil and a pinch of salt tightly in foil, and add this packet alongside the squash. Roast everything for about 30 minutes until the squash is tender and the shallots and garlic are fragrant and soft.

Step 2: Blend the Creamy Sauce

Once your roasting session is complete, scoop out 1 cup of the squash flesh to transfer to a blender. Add the roasted shallots, peeled garlic cloves, ¾ cup of water, raw cashews, 2 tablespoons of olive oil, nutritional yeast, balsamic vinegar, fresh sage leaves, fresh thyme leaves, ¾ teaspoon of salt, and several grinds of pepper. Blend until it’s utterly smooth and creamy, with no lumps in sight — this sauce will be the heart and soul of your dish!

Step 3: Cook the Pasta

Bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions until al dente. Be sure to scoop out and reserve 1 cup of the hot pasta water before draining — this will help you adjust the sauce’s consistency and help it cling perfectly to your pasta spirals.

Step 4: Combine Pasta and Sauce

Return the drained pasta to the pot and pour in your luscious butternut squash sauce. Use about half to all of the reserved pasta water, adding it gradually to loosen the sauce and coat each piece evenly. Taste and adjust the seasoning by adding an extra pinch of salt if needed. Finish with freshly ground black pepper and a sprinkle of fresh thyme leaves for an herbal boost. For an optional nutrient-packed touch, top the dish with sautéed broccoli for a pop of color and texture.

How to Serve Creamy Butternut Squash Pasta Recipe

The image shows two white bowls filled with creamy yellow rotini pasta garnished with small green herb leaves and a few black pepper specks, each bowl containing a silver fork resting on the pasta. To the upper left, there is a dark pan filled with bright green broccoli florets with a few slices of white garlic. Below the pan, a small wooden plate holds red chili flakes. The whole setup is placed on a white marbled surface with scattered fresh green herb leaves and a folded blue cloth napkin near the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few vibrant fresh thyme leaves scattered over the top elevate this dish from comforting to show-stopping. You can also drizzle a little more extra-virgin olive oil for that glossy finish and added richness. If you want to amp up texture, a handful of toasted pine nuts or crushed walnuts makes a wonderful crunchy contrast.

Side Dishes

This pasta pairs beautifully with a crisp, bright salad — think arugula with lemon vinaigrette or a crunchy kale salad with apple and pecans. Simple garlic bread or roasted root vegetables deepen the cozy vibe, making a complete, hearty meal that’s full of seasonal flavors.

Creative Ways to Present

For a restaurant-worthy touch, serve the creamy butternut squash pasta in shallow white bowls that highlight the sauce’s warm golden hue. Nestle a small sprig of sage or thyme on top, and serve alongside a small bowl of extra sauce for drizzling. Inviting and elegant presentation always makes the first bite twice as pleasurable.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers (though this Creamy Butternut Squash Pasta Recipe is so good that doesn’t always happen), store them in an airtight container in the fridge for up to 3 days. The flavors mellow and deepen overnight, making for an even tastier next-day meal.

Freezing

You can freeze the leftover pasta, but to maintain the creamy texture, separate the sauce from the pasta if possible. Freeze the sauce in a sealed container for up to 3 months, then simply thaw and reheat. Pasta freezes well too, but it might become slightly softer after thawing, so consider reserving some freshly cooked pasta for a better texture.

Reheating

When ready to eat your stored Creamy Butternut Squash Pasta Recipe, gently warm it on the stove over low heat. Add a splash of water or plant-based milk to loosen the sauce if it thickened in the fridge. Stir frequently to ensure the sauce stays smooth and the pasta heats evenly without drying out.

FAQs

Can I use a different type of pasta?

Absolutely! While rotini is perfect for holding creamy sauce, feel free to use penne, farfalle, or even fettuccine. The key is to choose pasta shapes that can catch and cling to the sauce for maximum flavor in every bite.

Is this recipe dairy-free and vegan?

Yes, it is naturally dairy-free and vegan thanks to the use of cashews and nutritional yeast to create a creamy, cheesy texture without any animal products. It’s a great option for plant-based diets!

Can I make the sauce without a blender?

A high-speed blender works best for achieving that silky smooth sauce, but if you don’t have one, you could try a food processor or even mash the ingredients well and then whisk vigorously, though it won’t be quite as smooth.

What if I’m allergic to nuts?

The cashews are essential for creaminess, but if you have a nut allergy, you can try substituting with cooked and blended white beans or use a store-bought vegan cream, though the flavor will be slightly different.

How do I know when the butternut squash is roasted perfectly?

The squash should be very tender when pierced with a fork, and roasting cut side down helps caramelize the surface, deepening the flavor. If it’s firm or resistant, give it a few more minutes in the oven.

Final Thoughts

There’s something truly magical about this Creamy Butternut Squash Pasta Recipe — it’s like cozy comfort food crossed with elegant simplicity. The way the roasted squash transforms into a rich, luscious sauce is pure kitchen alchemy, and sharing it with loved ones will undoubtedly bring smiles around the table. So grab that butternut squash, fire up your oven, and dive into this deliciously creamy pasta experience. You’ll thank yourself for making it a new favorite!