"This sauce is super creamy, but dairy free and vegan for those not able to eat dairy! It’s luscious, velvety smooth, and so so delicious!"
Creamy Butternut Squash Pasta
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Serves or Makes: 6
Recipe Card
ingredients
- 1/2 cup raw cashews
- 1 butternut squash, (about 2.25 pounds)
- 1 tablepsoon neutral oil
- 1/2 teaspoon kosher salt
- 6 garlic cloves, skin on
- 12 ounces long pasta (pictured is fusilli lunghi)
- 1 cup reserved pasta water
- 1 1/2 cups water
- 1 1/2 teaspoons fresh lemon juice
- Olive oil, for drizzling
Method
Step 1
Place cashews into a bowl and cover with water for 8 hours, or to quick soak, cover them with boiling water for 30 minutes. Set aside.
Step 2
Preheat oven to 400F and prepare a large baking sheet with a piece of parchment paper.
Step 3
Cut the ends off the butternut squash and using a vegetable peel, peel off the skin making sure that the squash is showing through and there’s no white areas (this won’t soften as much). Cut squash in half lengthwise, remove seeds, and cut into 1 1/2-inch chunks. Toss onto prepared baking sheet with the garlic, drizzle with neutral oil, and sprinkle with 1/4 tsp salt, tossing to coat. Roast for 35 minutes or until squash is fork-tender.
Step 4
Meanwhile, cook pasta according to cooking instructions in salted water (more on the al dente side). Reserve 1 cup of pasta water. Drain and set aside.
Step 5
Remove skins from garlic. Drain and rinse the cashews and add to a high powered blender or food processor along with the garlic, butternut squash, and the reserved pasta water. Add an additional 1/2-cups of water at a time to thin out sauce as necessary (I added a full 1 1/2 cups). Add lemon juice. Taste and season with more salt if needed. Blend until very smooth.
Step 6
Return the cooked pasta to the pot and add the blended sauce, reheating if necessary. You may have leftover sauce, which you can use as a dipping sauce for veggies! Serve into bowls, drizzle with olive oil and enjoy!