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Roasted Butternut Squash Pasta Sauce

A creamy and cozy roasted butternut squash pasta sauce perfect for busy weeknights, family meals, or meal prep, featuring roasted squash, onions, and cashews for a light yet comforting dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: American, Comfort Food
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups chopped butternut squash (about 1 medium-large squash) Roast until fork tender and lightly browned.
  • 1 small sweet onion, chopped Can substitute with yellow onion if necessary.
  • 2 tablespoons olive oil For roasting the squash and onion.
  • ½ cup raw cashews, soaked in boiling hot water for 5 minutes Soaking helps achieve a smooth texture.
  • 1 cup water Can substitute with vegetable broth for added flavor.
  • ¼ cup nutritional yeast (optional) Adds a cheesy flavor.
  • ½ teaspoon garlic powder For flavor.
  • ¼ teaspoon ground sage
  • ¼ teaspoon dried thyme
  • 2 tablespoons lemon juice Balances the sweetness of squash.
  • 1 teaspoon salt, or to taste Adjust seasoning as necessary.
  • 12 ounces pasta of your choice Can be gluten-free or whole wheat.
  • Roasted broccolini or another vegetable For serving.
  • Sliced sun-dried tomatoes or tempeh bacon Optional toppings.
  • Shaved parmesan (non-dairy works too) For serving.

Method
 

Preparation
  1. Preheat the oven to 400°F and set out a large rimmed baking sheet. Spread the chopped butternut squash and onion on the sheet, then drizzle with olive oil. Toss to coat, and season lightly with salt and pepper. Roast for 35 to 45 minutes, until the squash is fork tender and golden brown in places.
  2. While the vegetables roast, cook the pasta according to the package directions. After that, drain it well and set it aside. If you plan to serve the sauce right away, keep the pasta close so you can combine everything while the sauce is still warm.
Blending and Warming
  1. Add the roasted squash and onion to a high-powered blender. Then add the soaked cashews, water, nutritional yeast if using, garlic powder, sage, thyme, lemon juice, and salt. Blend until the mixture is very smooth and creamy. If needed, stop once or twice to scrape down the sides.
  2. Return the pasta to its pot. Pour in the blended sauce and stir over low to medium heat until everything is warmed through. Keep stirring gently so the sauce coats the pasta evenly. If it looks too thick, add a splash of water to loosen it.
Serving
  1. Serve the pasta right away with roasted broccolini or another vegetable. Then add sliced sun-dried tomatoes, tempeh bacon, or shaved parmesan on top.

Notes

This is a great dinner for chilly nights, or meal prep. Store leftovers in an airtight container in the fridge for up to 4 days. The sauce can also be frozen for up to 3 months.