Creamy Butternut Squash Pasta with Sage and Cashews Recipe

I absolutely love this Creamy Butternut Squash Pasta with Sage and Cashews Recipe because it blends cozy autumn flavors with a velvety texture that feels like a hug in a bowl. When I first tried this dish, I was blown away by how the cashews turn into an ultra-smooth sauce that’s both dairy-free and indulgent, making it perfect for anyone looking for a comforting meal without the heaviness.

You’ll find that this pasta shines on chilly nights or whenever you want something a bit special but simple to whip up. Plus, with the earthy fresh sage and a hint of nutritional yeast, the flavor profile is so satisfying that my whole family goes crazy for it every time I make it.

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Ingredients You’ll Need

Each ingredient in this Creamy Butternut Squash Pasta with Sage and Cashews Recipe plays a key role in creating depth and richness. Sourcing fresh herbs and a good-quality olive oil really elevates the final dish, so don’t skimp there.

• Butternut squash: Select one small to medium-sized squash that’s firm and unblemished for the best flavor and texture.
• Shallots: They roast beautifully and add a sweet, mild onion flavor that complements the squash.
• Garlic cloves: Roasting with the peel on softens the sharpness and brings out a mellow richness.
• Raw cashews: Soak them if you can, but if you’re short on time, blending them as is still works great.
• Extra-virgin olive oil: Adds silky richness and helps meld all the flavors together.
• Nutritional yeast: This little ingredient brings a subtle cheesy, nutty undertone without dairy.
• Balsamic vinegar: Just a splash adds brightness and depth to the sauce.
• Fresh sage leaves: Their earthy, slightly peppery flavor is the star herb here.
• Fresh thyme leaves: Adds a delicate herbal note and freshness; a sprinkle at the end brightens each bite.
• Rotini pasta: Its spirals hold onto the sauce nicely, but fusilli or penne work well too.
• Sea salt and freshly ground black pepper: Essential for proper seasoning throughout each step.
• Sauteed broccoli (optional): Adds texture and color, plus some greens to balance the richness.

Variations

I love making this Creamy Butternut Squash Pasta with Sage and Cashews Recipe mine by swapping in different herbs or nuts, depending on what’s in my pantry. Don’t hesitate to get creative with it — that’s part of what makes this dish so fun to cook.

• Nut Variation: I once tried using toasted almonds instead of cashews for a slightly different nutty flavor, and it was a delightful twist.
• Herb Substitution: If you don’t have fresh sage, substitute with rosemary or a mix of parsley and oregano for a different herby vibe.
• Add Protein: Stir in cooked chickpeas or crispy tofu to boost the protein content and make it a heartier meal.
• Veggie Boost: Roasted cauliflower or sautéed mushrooms mixed in give it an earthier touch and add texture variety.

How to Make Creamy Butternut Squash Pasta with Sage and Cashews Recipe

Step 1: Roast the Butternut Squash and Aromatics

Preheat your oven to 425°F and line a baking sheet with parchment paper. Drizzle the halved, seeded butternut squash with olive oil and sprinkle with salt and pepper, then place it cut side down on the baking sheet. Next, wrap your coarsely chopped shallots and unpeeled garlic cloves in foil with a little olive oil and salt, then place them on the same sheet. Roast everything for 30 minutes until the squash is soft and tender—this roasting process is key because it brings out the natural sweetness and a deep, caramelized flavor you’ll want in your sauce.

Step 2: Blend the Creamy Sauce

Once roasted, scoop out 1 cup of the squash flesh and add it to your blender along with the roasted shallots (peeled) and garlic (squeezed out of the skins), plus ¾ cup water, raw cashews, olive oil, nutritional yeast, balsamic vinegar, fresh sage and thyme leaves, and a good pinch of salt and pepper. Blend everything until it transforms into a luscious, smooth sauce. If it’s too thick, add a little more water until it reaches the perfect creamy consistency. This sauce is what makes this dish so special—rich, velvety, and packed with flavor.

Step 3: Cook the Pasta and Combine

Cook 12 ounces of rotini pasta according to the package directions in well-salted boiling water. Before draining, reserve a cup of the pasta water — I always keep this handy because it helps loosen the sauce and helps it cling to the pasta beautifully. Drain the pasta and return it to the pot, then stir in the creamy squash sauce. Add between ½ and 1 cup of the reserved pasta water to get the sauce to coat every spiral just right without being gloopy. Taste and adjust seasoning with extra salt or pepper if needed.

Step 4: Add Final Touches and Serve

For an optional veggie boost, toss in some sautéed broccoli, which adds freshness and a slight crunch. Sprinkle a few fresh thyme leaves and extra black pepper on top. Drizzle with a little extra virgin olive oil for that glossy finish. Serve immediately and watch everyone dive in!

How to Serve Creamy Butternut Squash Pasta with Sage and Cashews Recipe

Garnishes

I love topping this pasta with extra fresh thyme leaves and a drizzle of good olive oil just before serving—the aroma and glossy shine make it look restaurant-worthy. Sometimes I also sprinkle toasted pumpkin seeds or crushed cashews on top for a little unexpected crunch, which is always a hit.

Side Dishes

To round out the meal, I often serve this pasta with simply sautéed greens like kale or spinach, or a crisp green salad with a tangy vinaigrette to cut through the creaminess. Roasted Brussels sprouts with a squeeze of lemon also pair beautifully if you want something warm and hearty.

Creative Ways to Present

For special occasions, I’ve plated this pasta with a sprinkle of edible flowers and a swirl of herb oil for extra color and freshness. Serving it in shallow bowls and finishing with a sprinkle of nutritional yeast or vegan parmesan adds that wow factor for guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

I store any leftover Creamy Butternut Squash Pasta with Sage and Cashews Recipe in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so I always add a splash of water or unsweetened plant milk when reheating to bring back that creamy texture.

Freezing

This pasta freezes well if you want to prep in advance, though I recommend freezing the sauce separately from the pasta when possible to preserve texture. Thaw overnight in the fridge and reheat gently on the stove, stirring frequently.

Reheating

I reheat leftovers gently in a skillet over medium-low heat, adding a splash of reserved pasta water or plant milk to loosen the sauce as it warms. Stirring constantly helps keep it smooth and makes it just as delicious as freshly made.

FAQs

Final Thoughts

This Creamy Butternut Squash Pasta with Sage and Cashews Recipe is one of those dishes I keep coming back to whenever I want something comforting but also nourishing. It’s easy enough to fit into busy weeknights yet feels like a special treat, especially when served with your favorite sides and a sprinkle of fresh herbs. I really hope you try making it soon—there’s something so satisfying about that smooth, herby sauce coating every bite. Enjoy every creamy, flavorful mouthful!

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