Description
This creamy and flavorful Butternut Squash Pasta Sauce offers a delightful alternative to traditional pasta sauces. Roasted butternut squash and sweet onions are blended with soaked cashews, nutritional yeast, and aromatic herbs to create a velvety, dairy-free sauce perfect for a comforting weeknight meal. Serve it over your favorite pasta with roasted vegetables and Parmesan for a delicious, wholesome dish.
Ingredients
Scale
Butternut Squash Pasta Sauce
- 4 cups chopped butternut squash (about 1 medium-large squash)
- 1 small sweet onion, chopped
- 2 tablespoons olive oil
- 1/2 cup raw cashews, soaked in boiling hot water for 5 minutes
- 1 cup water
- 1/4 cup nutritional yeast (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried thyme
- 2 tablespoons lemon juice
- 1 teaspoon salt or to taste
For Serving
- 12 ounces pasta of choice
- Roasted broccolini or other vegetable
- Sliced sun dried tomatoes or tempeh bacon
- Shaved Parmesan (used Violife non-dairy)
Instructions
- Prepare: Preheat the oven to 400 degrees F and get out a large rimmed baking sheet ready for roasting.
- Roast butternut squash and onions: Place the chopped squash and onions on the baking sheet, drizzle with olive oil, and toss to coat evenly. Sprinkle with salt and pepper. Roast in the oven for 35 to 45 minutes until the squash is fork-tender and golden brown in spots.
- Cook the pasta: While the squash roasts, cook the pasta according to package instructions. Drain and set aside.
- Blend the sauce: In a high-powered blender, combine the roasted squash and onions with soaked cashews, water, nutritional yeast, garlic powder, sage, thyme, lemon juice, and salt. Blend until very smooth and creamy.
- To finish: Return the drained pasta to its cooking pot and pour in the sauce. Stir over low to medium heat until warmed thoroughly. Serve immediately with roasted broccolini, sun dried tomatoes or tempeh bacon, and shaved Parmesan cheese to garnish. Enjoy!
Notes
- You can substitute canned butternut squash puree or pumpkin (1 can, 16 ounces) for fresh squash.
- For a gluten free option, use gluten free pasta.
- If allergic to cashews, use slivered raw almonds or for a nut-free version, substitute 1/2 cup full fat coconut milk for the water and omit nuts.
- Pre-chopped butternut squash can save prep time, available at stores like Costco and Trader Joe’s.
Nutrition
- Serving Size: 1 serving (approx. 1 cup sauce with 2 ounces cooked pasta)
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
