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I discovered this recipe during my transition to plant-based eating when I was craving something truly comforting. The magic happens when you roast the butternut squash until it's caramelized and tender, then blend it with soaked cashews to create the most incredible cream sauce. The nutritional yeast adds that essential cheesy flavor that makes this dish feel indulgent rather than restrictive. What I love most is how the natural sweetness of the squash balances perfectly with the savory garlic and herbs. Every time I make this, I'm amazed at how restaurant-quality it tastes while being completely plant-based. The vibrant orange color alone makes it feel like you're eating sunshine, and the creamy texture rivals any traditional alfredo sauce.
Why I love this recipe
This recipe holds a special place in my heart because it represents everything I love about plant-based cooking - it's nourishing, delicious, and proves that you don't need dairy to create something incredibly creamy and satisfying. The butternut squash provides natural sweetness and a gorgeous color that makes the dish as beautiful as it is tasty. I love how simple the ingredient list is, yet the result is so sophisticated and comforting. It's become my go-to recipe for impressing dinner guests who might be skeptical about vegan food. The fact that it's packed with nutrients from the squash and protein from the cashews makes me feel good about serving it to my family. Plus, it's versatile enough that I can add different herbs or vegetables depending on what I have on hand.
What You Need From Your Kitchen
- Butternut squash: Peel, cube, and roast until caramelized
- Raw cashews: Soak in water for at least 2 hours, then drain
- Spiral pasta: Cook according to package directions until al dente
- Nutritional yeast: Adds cheesy flavor to the sauce
- Vegetable broth: Use to thin the sauce to desired consistency
- Fresh garlic: Mince and blend into sauce for aromatic depth
Let's Make These Together
- Roast the butternut squash
- Toss cubed butternut squash with olive oil, salt, and pepper, then roast at 400°F for 25-30 minutes until tender and caramelized. This step develops deep, sweet flavors that make the sauce incredibly rich.
- Prepare the cashew cream
- Drain the soaked cashews and add them to your blender along with the roasted butternut squash, nutritional yeast, garlic, and vegetable broth. Blend until completely smooth and creamy.
- Cook and combine
- While the squash roasts, cook your pasta until al dente. Reserve some pasta water, then toss the hot pasta with the butternut squash sauce, adding pasta water as needed for the perfect consistency.
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Switch Things Up
I'll never forget the first time I made this recipe on a chilly October evening. I had just bought a gorgeous butternut squash from the farmers market and wasn't sure what to do with it. As I roasted the cubes, my kitchen filled with the most amazing sweet, nutty aroma. When I blended it with the soaked cashews, I couldn't believe how creamy and luxurious the sauce became without any dairy. My skeptical roommate took one bite and immediately asked for the recipe. Now it's become our go-to comfort meal whenever the weather turns cool.
Perfect Pairings
This butternut squash pasta pairs beautifully with a crisp arugula salad dressed with lemon vinaigrette to cut through the richness. Serve alongside some crusty sourdough bread with olive oil for dipping, or add some roasted Brussels sprouts with balsamic glaze for extra fall flavors. A glass of Pinot Grigio or Chardonnay complements the creamy sauce perfectly, while sparkling apple cider makes a lovely non-alcoholic pairing.
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Frequently Asked Questions
- → Can I make this recipe without cashews?
Yes! You can substitute the cashews with silken tofu, coconut cream, or even soaked sunflower seeds for a nut-free version.
- → How do I store leftover sauce?
Store the sauce separately from pasta in the refrigerator for up to 4 days. Reheat gently with a splash of vegetable broth to restore creaminess.
- → Can I freeze this recipe?
The sauce freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat with additional broth as needed.
- → What pasta shapes work best?
Any pasta shape works, but ridged varieties like penne, fusilli, or shells hold the creamy sauce particularly well.
- → How can I make this recipe oil-free?
Simply roast the butternut squash without oil (use parchment paper) and sauté the sage in a splash of vegetable broth instead of olive oil.
Conclusion
This creamy vegan butternut squash pasta proves that plant-based comfort food can be just as satisfying as traditional recipes. The natural sweetness of roasted butternut squash combined with cashew cream creates an incredibly rich and velvety sauce that rivals any dairy-based version. It's the perfect dish for cozy autumn evenings when you want something both nourishing and indulgent.