If you’ve been searching for a cozy, comforting dinner that feels both fresh and indulgent, then you absolutely have to try this Creamy Roasted Butternut Squash Pasta with Sage and Thyme Recipe. I promise, it’s fan-freaking-tastic—rich, creamy, and full of those warm, aromatic herb flavors that just hug you from the inside out. Whether you’re new to cooking with butternut squash or just looking for a fresh take on pasta night, this recipe might just become your new favorite go-to.
Why You’ll Love This Recipe
- Comfort in Every Bite: Roasting the butternut squash brings out a natural sweetness that makes this pasta feel like a warm, cozy hug on a plate.
- Herbaceous Flavor Boost: Fresh sage and thyme elevate the sauce with aromatic notes that complement the creaminess perfectly.
- Dairy-Free Creaminess: Thanks to cashews and nutritional yeast, you get a silky smooth sauce without any dairy—trust me, you won’t miss it!
- Versatile and Easy: Whether you want to add sautéed veggies or keep it simple, this recipe adapts beautifully to your mood and ingredients on hand.
Ingredients You’ll Need
I love how this combination of ingredients works so well together—the roasted squash provides natural sweetness and body, the cashews add that luscious creaminess, and the fresh herbs give it a wonderful depth of flavor. When shopping, pick a firm butternut squash and fresh sage and thyme—you’ll see how much fresher the flavor is.
- Butternut Squash: Choose a small, firm squash; roasting it brings out the best sweetness and texture.
- Sea Salt and Black Pepper: Simple staples that make all the flavors shine.
- Shallots: Milder than onions and add a subtle sweetness when roasted.
- Garlic Cloves: Roasting them whole softens their sharpness and adds depth.
- Water: Helps blend the sauce to a creamy texture without thinning it out too much.
- Raw Cashews: Soaked briefly or raw, they’re key for that rich, creamy base.
- Extra-Virgin Olive Oil: Adds richness and helps the roasted aromatics.
- Nutritional Yeast: Brings a cheesy, umami punch without dairy.
- Balsamic Vinegar: A touch of acidity balances the sweetness beautifully.
- Fresh Sage Leaves: Packs a fragrant, earthy punch that pairs amazingly with butternut squash.
- Fresh Thyme Leaves: Delicate herb flavor that complements the sage perfectly.
- Rotini Pasta: I love how the sauce clings to the twists and spirals.
- Sautéed Broccoli (Optional): Adds a nice pop of color and crunch alongside creamy pasta.
Variations
One of the best things about this Creamy Roasted Butternut Squash Pasta with Sage and Thyme Recipe is how easy it is to make it your own. I often tweak it depending on the season or what’s in my kitchen, and you’ll find it flexible too.
- Add Protein: My family loves it with grilled chicken or crispy chickpeas for an extra satisfying meal.
- Make it Vegan: This recipe is naturally vegan, but you can also swap nutritional yeast with vegan Parmesan if you want.
- Seasonal Herb Swap: If sage or thyme isn’t available, try rosemary or oregano for a different but still delicious herb profile.
- Veggie Boost: Incorporate roasted mushrooms, spinach, or sautéed kale for added texture and nutrients.
How to Make Creamy Roasted Butternut Squash Pasta with Sage and Thyme Recipe
Step 1: Roast the Butternut Squash and Aromatics
Preheat your oven to 425°F and prepare a baking sheet with parchment paper—it helps with cleanup, trust me. Drizzle the butternut squash halves with olive oil, sprinkle them with salt and pepper, then place them cut-side down on the sheet. In a little foil packet, wrap the coarsely chopped shallots and whole, unpeeled garlic cloves with a splash of olive oil and a pinch of salt. Pop that on the same sheet and roast everything for about 30 minutes, or until the squash is tender when poked with a fork. This step is key because roasting softens the squash and caramelizes the shallots and garlic, giving you the sweetest, richest flavor.
Step 2: Blend Your Creamy Sauce
Once roasting is done and everything has cooled a bit, scoop out one cup of squash flesh and toss it into your blender. Add the roasted shallots (peeled garlic cloves now, the skins should slip right off), water, raw cashews, olive oil, nutritional yeast, balsamic vinegar, sage, thyme, salt, and pepper. Blend until it’s perfectly smooth and creamy. I love this part because if your blender’s powerful, the sauce will be silky without needing to add extra liquid. If it’s a bit thick, add a splash more water, but keep it rich and vibrant.
Step 3: Cook Pasta and Combine
Cook your rotini pasta in salted boiling water according to the package directions. Don’t forget to reserve a cup of that hot pasta water before you drain—it’s like magic for adjusting sauce consistency later. Drain the pasta and immediately return it to the pot. Stir in your creamy butternut squash sauce, adding between ½ to 1 cup of the reserved pasta water until the sauce clingily coats every twist. Taste and add more salt if needed. Freshly ground black pepper and a sprinkle of thyme leaves on top finish it off beautifully.
Step 4: Serve with Optional Sautéed Broccoli
I like serving this pasta with simple sautéed broccoli on the side, which adds a lovely texture contrast and a splash of color. But feel free to skip it or swap in your favorite veggie—the creamy sauce pairs well with so many options.
Pro Tips for Making Creamy Roasted Butternut Squash Pasta with Sage and Thyme Recipe
- Use a Hot Oven for Roasting: Roasting at 425°F caramelizes the squash and shallots beautifully, which really deepens the flavor.
- Don’t Skip the Pasta Water: That starchy water helps your sauce coat the noodles perfectly without feeling watery.
- Blend Until Ultra Smooth: I like to blend for at least 2 minutes to get that rich, velvety feel—no lumps!
- Peel Roasted Garlic Carefully: Let the garlic cool enough so it’s easy to peel; roasted garlic is much softer and sweeter, and skipping this step can ruin the sauce texture.
How to Serve Creamy Roasted Butternut Squash Pasta with Sage and Thyme Recipe
Garnishes
I always sprinkle a few fresh thyme leaves on top for a pop of color and extra herbal aroma. Sometimes, I drizzle a little more good-quality extra-virgin olive oil for richness. A handful of toasted pine nuts or pumpkin seeds also adds a lovely crunch that’s a great contrast with the creamy sauce.
Side Dishes
This pasta pairs beautifully with sautéed broccoli, as I mentioned, or roasted Brussels sprouts for a bit of bitterness to balance the sweetness. A simple green salad dressed with lemon vinaigrette also brings a bright, fresh note that complements the richness of the pasta.
Creative Ways to Present
For special occasions, I like to serve this in deep rustic bowls, topped with fresh herb sprigs and a sprinkle of extra nutritional yeast for a cheesy look. You can also plate it with roasted butternut squash chunks and whole sage leaves lightly fried in olive oil for a dramatic presentation your guests will love.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered in an airtight container in the fridge for up to 3 days. The sauce might thicken as it sits, so I recommend stirring in a splash of water or broth when reheating to bring back that luscious creaminess.
Freezing
I’ve frozen this creamy butternut squash pasta sauce separately from the pasta before, and it works great! Freeze the sauce in airtight containers for up to 2 months, then thaw overnight in the fridge. When ready to eat, warm it gently and toss with freshly cooked pasta for best texture.
Reheating
Reheat gently on the stove over low heat, stirring frequently. Adding a little reserved pasta water or a splash of plant milk helps loosen the sauce. Avoid microwaving if possible, as it can make the sauce separate or dry out.
FAQs
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Can I use different pasta shapes for this recipe?
Absolutely! While rotini is great because it holds onto the sauce nicely, you can swap in penne, rigatoni, or even spaghetti. Just keep in mind how well the sauce clings to the pasta shape to get the best flavor balance.
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Do I need to soak the cashews before blending?
In this recipe, you don’t have to soak the cashews if you have a good blender; blending with the hot water helps soften them up. However, if your blender isn’t very powerful, soaking cashews for 30 minutes in warm water can help achieve a smoother texture.
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Can I substitute fresh herbs with dried?
Fresh herbs are key here for bright, vibrant flavor—especially with sage and thyme. If you must, you can use dried herbs, but use about one-third of the amount and add them during cooking to infuse the sauce better.
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Is this recipe gluten-free?
As written, this recipe uses regular rotini pasta, which contains gluten. For a gluten-free version, simply substitute with your favorite gluten-free pasta variety.
Final Thoughts
I absolutely love how this Creamy Roasted Butternut Squash Pasta with Sage and Thyme Recipe turns out every time—it’s warm, comforting, and just the right kind of cozy without being heavy. The first time I tried it, I was blown away by how something dairy-free could be so creamy and rich! I hope you give it a whirl and find the same joy in making it and sharing it around your table. It’s the kind of recipe that feels like a special hug after a long day, and honestly, isn’t that just what we all need sometimes?
Print
Creamy Roasted Butternut Squash Pasta with Sage and Thyme Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This creamy butternut squash pasta combines the natural sweetness of roasted butternut squash with aromatic herbs like sage and thyme, blended into a luscious sauce enriched with cashews and nutritional yeast. Served over perfectly cooked rotini, it’s a comforting, flavorful dish perfect for cozy autumn meals, optionally paired with sautéed broccoli for added texture and nutrients.
Ingredients
Vegetables and Herbs
- ½ small butternut squash (halved vertically and seeded)
- 2 shallots (coarsely chopped, about ⅔ cup)
- 3 garlic cloves (unpeeled)
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves (plus more for garnish)
- Sea salt and freshly ground black pepper (to taste)
Dairy-Free Creamy Sauce
- ¾ cup water
- ½ cup raw cashews
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
Pasta
- 12 ounces rotini pasta
Optional Serving
- Sauteed broccoli (for serving, optional)
Instructions
- Preheat and Prepare for Roasting: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Roast the Butternut Squash, Shallots, and Garlic: Drizzle the halved butternut squash halves with olive oil and season them with sea salt and freshly ground black pepper. Place the squash cut side down on the prepared baking sheet. Wrap the coarsely chopped shallots and the unpeeled garlic cloves together in foil, adding a drizzle of olive oil and a pinch of salt inside. Place the foil packet on the baking sheet alongside the squash. Roast everything for about 30 minutes, or until the squash is tender and easily pierced with a fork.
- Prepare the Creamy Sauce: Once roasted, measure out 1 cup of butternut squash flesh from the roasted halves, discarding the skins. Add this to a blender along with the roasted shallots, peeled roasted garlic, ¾ cup water, raw cashews, 2 tablespoons olive oil, nutritional yeast, balsamic vinegar, fresh sage leaves, fresh thyme leaves, ¾ teaspoon sea salt, and several grinds of black pepper. Blend the mixture until completely smooth and creamy.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the 12 ounces of rotini pasta according to the package instructions until al dente. Reserve 1 cup of the starchy pasta cooking water before draining.
- Toss Pasta with Sauce: Drain the cooked pasta and return it to the pot. Pour in the creamy butternut squash sauce and stir well to combine. Add ½ to 1 cup of the reserved pasta water as needed to loosen the sauce so it thoroughly coats the pasta. Season with an additional ¼ to ½ teaspoon sea salt and freshly ground black pepper to taste.
- Garnish and Serve: Sprinkle a few fresh thyme leaves over the pasta and drizzle with a bit more olive oil if desired. Serve warm, optionally topped with sautéed broccoli or your favorite vegetable side dish.
Notes
- This dish features the comforting flavors of roasted butternut squash paired with aromatic fresh herbs, creating a rich and cozy sauce without any dairy.
- Raw cashews add creaminess and protein, making the sauce silky and rich without relying on cream or cheese.
- For extra texture and nutrition, serve the pasta with sautéed broccoli or substitute with any vegetable you prefer.
- If you prefer a nuttier flavor, toast the cashews lightly before blending.
- Ensure to blend the sauce until very smooth for the best creamy texture.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
