• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hummusapien logo
  • RECIPES
    • RECIPE INDEX
    • DIET >
      • Vegan
      • Gluten Free
      • Vegetarian
      • Dairy Free
      • Nut Free
      • Grain Free
    • METHOD >
      • 30 Minute
      • One Pot
      • No Bake
      • Baking
      • Instant Pot
    • BREAKFAST
    • SNACKS
    • MAINS
    • SOUPS
    • SALADS
    • DESSERT
    • SIDE DISHES
    • DRINKS
    • BABY AND TODDLER
    • SEASON >
      • Winter
      • Spring
      • Summer
      • Fall
    • HOLIDAY >
      • Thanksgiving
      • Christmas
      • Mother's Day Brunch
      • Fourth of July
    • ROUND UPS
  • DINNER
  • DESSERT
  • LIFESTYLE
    • MOTHERHOOD
    • SHOP
    • HOME DECOR
    • MUST READS
    • TRAVEL
  • SUBSCRIBE
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPE INDEX
  • DIET TYPE
  • DINNER
  • DESSERT
  • SUBSCRIBE
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Hummusapien » Recipes » Lunch and Dinner » Vegan Butternut Squash Pasta

    ★★★★★ from 14 reviews

    Vegan Butternut Squash Pasta

    Published Oct 15, 2020 · Modified Oct 25, 2021 · by Alexis Joseph · 66 Comments

    Jump to Recipe

    This 8-ingredient creamy Vegan Butternut Squash Pasta will be your new favorite fall meal. Healthy, delicious, and oh so comforting!

    baking dish of butternut squash pastaThe creaminess that is this Vegan Butternut Squash Pasta....holy moly butternut guacamole.

    I could live off cashews. I do live off cashews. But rarely do I eat them plain. Heavens no. That's far too boring. I blend them into anything and everything because they legitimately make everything taste way better (as evidenced by my Cream of Mushroom and Wild Rice Soup, Spaghetti Squash with Tomato Basil Cream Sauce, and Enchiladas with Cashew Sour Cream.

    It's time for another episode of pasta-is-the-perfect-blank-canvas. Protein, fiber, oodles of vitamins and minerals...100% whole grain pasta has it all, my friends.

    I'd be lying if I said I didn't douse this epically creamy pasta in Frank's hot sauce. They should hire me as their spokesperson.

    Sage is kind of weird but I kind of adore it. Mostly because it's so fuzzy. Like can I pet you before I stuff you into a casserole and eat you? Fall would be nothing without sage. Admittedly, last time I made this I didn't have any fresh on hand so I added a bit of dried to the sauce instead. I prefer fresh, but dried will work in a pinch!

    white crock of orange pasta on wood background with sage

    Recipe tips and substitutions

    This is a really stellar weeknight meal with whole grains, healthy fats, and veggies all rolled into one. It. boasts over 15 grams of plant-powered protein and 11 grams of filing fiber per serving!

    • Pasta: Whole wheat penne is my favorite here. I've also made it with brown rice noodles which is great for gluten free. Trader Joe's brown rice penne is what's pictured here!
    • Butternut squash: You can peel, slice, and deseed a whole one or you can buy frozen pre-cut squash to cut down on prep time.
    • Vegetable broth: Go full sodium here, since we've got plenty of squash and pasta to season. If you're not vegan, chicken broth would also be great!
    • Raw cashews: Key for creaminess and velvety mouth feel. If you don't have raw, roasted will work in a pinch but the dish may have a more roasted flavor. We're soaking the cashews while the pasta and squash cook to make them blend easier.
    • Maple syrup: For a touch of sweetness. Honey or agave are great, too.
    • Sage: I love fresh sage, but you could also do dried if you don't have any fresh.
    • Peas: I love adding thawed from frozen peas for a pop of color and texture. Sautéed spinach would also be a great addition!

    Can you use frozen squash?

    Yes! You can find cubed butternut squash in the freezer section at most grocery stores, which cuts down on prep time and clean up. I always keep a bag in the freezer! See the recipe instructions for roasting frozen squash.

    white crock of orange pasta

    Fun add-in ideas

    1. Veggies. Peas are my favorite here, but you could also do sautéed greens, finely chopped broccoli, or mushrooms!
    2. Toppings. If you decide to bake this dish, I love topping it with a handful of panko bread crumbs tossed in some butter for a nice crispy topping. A sprinkle of parm would also be delish if you're not vegan!
    3. Protein. This dish already boasts 15 grams of protein per serving, but if you want something extra, you could stir in baked tofu, tempeh, or some chickpeas.

    Storage tips

    The noodles will continue to soak up the sauce as it sits so leftovers may be a bit softer. Store any leftovers in an air-tight container in the refrigerator. I wouldn't recommend freezing this dish as is, but you could definitely freeze just the sauce.

    If you want to prep this ahead of time, simply cook the noodles, make the butternut squash sauce, then store them separately in the refrigerator. Combine just before serving.

    More tasty pasta dinner ideas:

    • Peanut Noodles with Broccoli
    • Vegan Lasagna
    • Creamy Vegan Tomato Basil Pasta
    • Vegan Stuffed Shells

    I hope you’re as in love with this Vegan Butternut Squash Pasta as I am! If you make it, please leave a comment and star rating letting me know how it turned out. I’m so grateful for your feedback!

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    baking dish of butternut squash pasta

    Vegan Butternut Squash Pasta

    ★★★★★ 4.3 from 14 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Total Time: 45 minutes
    • Yield: 6 servings 1x
    • Category: Main Meal
    • Method: Stovetop
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    This 8-ingredient creamy Vegan Butternut Squash Pasta will be your new favorite fall meal. Healthy, delicious, and oh so comforting!


    Ingredients

    Scale
    • ¾ cup raw cashews, soaked
    • 24 oz cubed butternut squash (I used frozen)
    • 1 tbsp extra virgin olive oil
    • 16 oz whole-grain penne pasta (or pasta of choice)
    • 1 ½ cups vegetable broth
    • 1 tbsp pure maple syrup
    • 1 tsp fine sea salt and freshly ground black pepper, to taste
    • 2 tbsp fresh shopped sage (plus more for garnish, can sub 1 tsp dried sage)
    • 1 cup peas, optional

    Instructions

    1. Place cashews in a bowl. Cover with hot water and set aside. Preheat oven to 400F.
    2. Place squash in an even layer on a large baking sheet lined with parchment paper. (If using frozen squash, you can use this post as a guide to roasting.) Drizzle with olive oil and season liberally with kosher salt and freshly ground black pepper. Roast for 30 minutes, flipping halfway.
    3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and set aside.
    4. Drain and rinse cashews. Once squash has cooled a bit, add to the bowl of a large food processor along with cashews, broth, maple syrup, salt, and pepper. If using dried sage, you can add that now too. Process until sauce is smooth and creamy. Stir in fresh sage. Taste and add more salt or pepper if needed.
    5. Return noodles to pot they were cooked in. Add sauce and toss to combine. Stir in optional peas. You can serve as is (you may need to reheat) or place in an 8x8in baking dish sprayed with cooking spray at bake at 350F (topping with bread crumbs is also nice!) for about 10 minutes, or until hot. Serve with plenty of Frank's hot sauce!

    Notes

    TO MAKE GLUTEN FREE: Use your favorite gluten free pasta.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

     

    This Vegan Butternut Squash Pasta is a super creamy, comforting, easy, and delicious way to celebrate fall!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

      Leave a comment & rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Lauren Mcgarity says

      November 11, 2020 at 1:01 am

      For some reason my cashews didnt blend well. Thinking I should've blended them on their own with liquid.

      Reply
      • Alexis Joseph says

        November 11, 2020 at 11:08 am

        You can always soak the cashews in boiling water to soften them!

        Reply
    2. Hannah says

      October 22, 2020 at 12:16 pm

      Who would’ve thought something with only 8 ingredients would be soooo good!! This is the best!! I look forward to making it every week and never get sick of it 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        October 22, 2020 at 12:39 pm

        Thank you so much!

        Reply
    3. Herpezine says

      October 16, 2020 at 7:17 am

      Serve with salad or roasted vegetables to further lighten up the meal. Thank you very much for sharing this recipe! My kids love it.

      ★★★★★

      Reply
      • Alexis Joseph says

        October 16, 2020 at 11:33 am

        So glad the kiddos approved!

        Reply
    4. Kori says

      October 15, 2020 at 2:38 pm

      This looks and sounds so luscious and tasty! I love sage too, and I feel it makes fall foods extra tasty.

      Reply
      • Alexis Joseph says

        October 15, 2020 at 3:54 pm

        Me too, sage is SO good!

        Reply
    5. Amanda says

      January 13, 2019 at 6:22 pm

      This is NOT my favorite at all! I feel like it was missing something.

      ★

      Reply
    6. Amanda says

      January 13, 2019 at 6:22 pm

      This is NOT my favorite at all! I feel like it was missing something.

      ★

      Reply
    « Older Comments

    Primary Sidebar

    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

    Tell me more... →

    Most Loved Recipes

    • Banana Zucchini Baked Oatmeal Cups
    • Easy Vegetable Teriyaki Stir Fry
    • Homemade Vegan Lasagna with Tofu Ricotta
    • Incredible Vegan Banana Bread
    • The Best Vegan Broccoli Salad Ever
    • Healthy Cream Cheese Frosting

    Footer

    ↑ back to top

    • BLOG
    • ABOUT
    • CONTACT

    Join the recipe club!




    • FAQ
    • POLICIES
    • RECIPES

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Hummusapien LLC 2011-2023 Hummusapien is a registered trademark of Hummusapien LLC.