Creamy Vegan Butternut Squash Pasta with Caramelized Onions
"This dairy-free dinner has a surprisingly short ingredient list that’s exploding with delicious seasonal flavor! Creamy Butternut Squash Pasta gets topped with savory Caramelized Onions for a restaurant-quality dish that’s easy enough to make as a weeknight dinner."
-- @eatingbyelaine
A Note from Feedfeed

Pureed butternut squash, makes this sauce dairy-free/vegan yet extremely creamy. Depending on how many servings you need, this pasta can be doubled. To save time while putting this pasta together, make the caramelized onions ahead of time.



Prep time 10mins
Cook time 20mins
Serves or Makes: 2


  • 1 small butternut squash, peeled, seeded, and cut into 1” cubes
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1/ 4 cup raw cashews
  • 1/ 2 cup water
  • 1 teaspoon maple syrup
  • 1/ 4 cup caramelized onions
  • 8 ounces pasta (of choice)


  • Step 1

    Fill a medium pot with salted water (about 4 quarts) and bring to a boil. Add butternut squash to boiling water. Cook for 10 minutes, until fork tender.

  • Step 2

    Use a strainer to remove and place the cooked butternut squash in a high-speed blender or food processor. Leave the water to boil the pasta and cook according to the packaging instructions.

  • Step 3

    Add, cashews, water, maple syrup, salt, pepper, and caramelized onions to blender on the highest speed until perfectly smooth and creamy. Adjust seasoning as needed. Pour immediately overtop cooked pasta.

  • Step 4

    Garnish with more caramelized onions and serve immediately while hot.