Creamy Butternut Squash Pasta
Enjoy this creamy butternut squash pasta with roasted squash, sage, and thyme for a cozy autumn flavor.
Equipment
- baking sheet
- blender
- pot
- Foil
Ingredients
Squash and Sauce
- ½ small butternut squash, halved vertically and seeded
- Sea salt and freshly ground black pepper
- 2 shallots, coarsely chopped (⅔ cup)
- 3 garlic cloves, unpeeled
- ¾ cup water
- ½ cup raw cashews
- 2 tablespoons extra-virgin olive oil , plus more for drizzling
- 1 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves , plus more for garnish
Pasta
- 12 ounces rotini pasta
Optional Serving
- Sauteed broccoli , for serving
Instructions
Preparation
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Drizzle the squash with olive oil, sprinkle 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 and place on the baking sheet. Roast for 30 minutes, or until the squash is soft.
Sauce and Pasta
- Measure 1 cup of the roasted squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of pepper. Blend until creamy.
- Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.
- Drain the pasta and return to the pot. Stir in the sauce, adding ½ to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper, a few thyme leaves and sautéed broccoli, if desired.
Nutrition
Serving: 1plateCalories: 360kcalCarbohydrates: 55gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 40mgIron: 2mg
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