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A delicious butternut squash pasta dish with rotini pasta, creamy squash sauce, and fresh thyme garnish
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Creamy Butternut Squash Pasta

Make creamy butternut squash pasta with a smooth squash sauce. Learn how to adjust its consistency with pasta water for a cozy fall dinner.
Course Main Course
Cuisine American, Italian-Inspired
Keyword butternut squash pasta, butternut squash pasta recipe, pasta with butternut squash
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 servings
Calories 420kcal
Author C. Sophie

Equipment

  • Rimmed baking sheet
  • Aluminum Foil
  • Large pasta pot
  • Colander
  • High-speed blender
  • Large Skillet

Ingredients

Produce & Aromatics

  • 1 medium butternut squash about 2 lbs, halved lengthwise and seeded
  • 3 cloves garlic unpeeled for roasting
  • 2 shallots peeled
  • 1 tbsp fresh thyme plus extra for garnish

Pasta & Sauce Base

  • 12 oz rotini pasta or chosen pasta shape
  • 0.5 cup raw cashews unsalted
  • 0.75 cup water for blending cashews
  • 2 tbsp olive oil extra virgin

Seasonings

  • 1 tsp dried sage
  • 0.25 tsp nutmeg ground
  • 1 tbsp balsamic vinegar
  • 1 tsp salt divided
  • 0.5 tsp black pepper freshly ground

Instructions

  • Preheat the oven to 425°F (220°C).
  • Cut the butternut squash in half lengthwise and scoop out the seeds. Place it on a baking sheet, cut side up, and roast for 25-30 minutes or until tender.
  • Wrap the garlic cloves in foil and roast them in the oven for 20-25 minutes or until soft.
  • Peel and chop the roasted squash into cubes.
  • Cook the rotini pasta according to package instructions until al dente. Reserve 1 cup of starchy pasta water before draining.
  • In a blender or food processor, combine the roasted squash, garlic, cashews, water, sage, nutmeg, thyme, balsamic vinegar, salt, and pepper. Blend until smooth.
  • In a large skillet, heat the olive oil over medium heat. Add the blended squash mixture and cook for 2-3 minutes, stirring constantly.
  • Add the reserved pasta water to the skillet and stir to combine. Bring the mixture to a simmer and let cook for 2-3 minutes or until the sauce has thickened slightly.
  • Add the cooked rotini pasta to the skillet, tossing to coat with the squash sauce.
  • Serve hot, garnished with additional thyme if desired.

Notes

Nutritional information:
  • Calories: 420
  • Protein: 12g
  • Carbohydrates: 45g
  • Fat: 22g
  • Saturated fat: 3.5g
  • Cholesterol: 0mg
  • Sodium: 350mg
  • Potassium: 480mg
  • Fiber: 6g
  • Sugar: 6g
  • Vitamin A: 850 IU
  • Vitamin C: 25mg
  • Calcium: 60mg
  • Iron: 3.2mg
Tip: Let the preparation cool completely before sealing containers to limit condensation and preserve texture.