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Irresistible Creamy Butternut Squash Pasta Sauce

A close-up of creamy butternut squash pasta served on a white plate, topped with chopped fresh parsley.
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Create a rich, velvety butternut squash pasta sauce that tastes gourmet but uses simple techniques. This recipe focuses on achieving a smooth, comforting texture perfect for weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled and cubed
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small yellow onion, chopped
  • 1 cup vegetable broth
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound pasta (fettuccine or penne recommended)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until tender and slightly caramelized.
  2. While the squash roasts, cook your pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  3. In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and dried sage, cooking for 1 minute until fragrant.
  4. Transfer the roasted squash, sautéed onion mixture, soaked cashews, and vegetable broth to a high-speed blender. Blend until completely smooth and velvety. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  5. Pour the sauce back into the skillet. Heat gently over low heat. Taste and adjust salt and pepper as needed.
  6. Add the drained pasta to the skillet with the sauce. Toss well to coat every piece. Add more reserved pasta water, a tablespoon at a time, if the sauce thickens too much while tossing.
  7. Serve immediately for a cozy autumn dinner.

Notes

  • For a non-vegan version, substitute the cashews with 1/2 cup heavy cream or 1/4 cup grated Parmesan cheese added during the blending stage.
  • If you want to add protein, brown 1 pound of Italian sausage or diced chicken breast before sautéing the onions, then set aside and stir back in at the end.
  • Roasting the squash maximizes its natural sweetness, which is key to the sauce’s flavor.

Nutrition

Find it online: https://alchemychef.com/butternut-squash-pasta-creamy-sauce/