Facebook-square Pinterest-square Instagram

Creamy Roasted Butternut Squash Pasta

This post may contain affiliate links.

This Creamy Roasted Butternut Squash Pasta is the perfect fall comfort meal. The creamy cashew sauce is made with shallots and sage for a rich and luxurious flavor. Tossed with your favorite gluten-free pasta along with roasted butternut squash and baby arugula, you have a 30 minute dinner you're going to be making on repeat all season long!
Jump to Recipe Print Recipe

Creamy Roasted Butternut Squash Pasta

If you’ve ever wished comfort food could also count as “I definitely ate vegetables today,” meet your new weeknight obsession: Creamy Roasted Butternut Squash Pasta. This isn’t the usual puréed squash sauce situation — we’re talking crispy, caramelized cubes of butternut squash, roasted until they’re golden and sweet and just a little toasty around the edges. While the squash does its thing in the oven, the pasta cooks in one pot with shallot, garlic, sage, nutmeg and “chicken” broth, soaking up all that flavor so every noodle is bursting with flavor.

Instead of drowning everything in heavy cream, we’re going with full plant-powered magic: a quick cashew cream (just raw cashews + water blended until silky) stirred in at the end with a sprinkle of nutritional yeast. It makes the sauce velvety and rich without being heavy or leaving you feeling like you need a nap. Toss in a handful of arugula so it gently wilts and adds that peppery bite, fold in the roasted squash, and suddenly your bowl looks like a fall dream.

The best part? It’s a pasta that tastes like you put in a lot of effort, when really, everything came together in one pot and a sheet pan! Cozy, creamy, a little fancy, and exactly the meal you will want to curl up with when the temps dip below sweater-weather. Save this for your next date night, dinner party, or Tuesday evening when you just want something delicious that basically cooks itself.

Ingredients for This Creamy Roasted Butternut Squash Pasta

  • Butternut Squash: The heart of this dish! When roasted, butternut squash develops a naturally sweet, nutty flavor perfect when paired with the smooth sage and cashew cream sauce.
  • Shallot and Garlic: A savory base that builds layers of depth and flavor in the sauce.
  • Vegan “Chicken” Bouillon: Adds umami and enhances the cozy, soup-like essence of this butternut squash pasta sauce.
  • Ground Sage and Nutmeg: A classic combination for fall; earthy and aromatic, giving the sauce its signature warmth, making this sauce nearly drinkable!
  • Gluten-Free Fusilli Pasta: The perfect shape for catching every drop of the creamy sauce; however, any pasta works here!
  • Cashew Cream: Easy to make, packed with nutrients and totally dairy free. Cashew cream creates that luscious, creamy texture for the perfect pasta sauce. Just simply boil raw cashews for 10 minutes, drain, and blend with a 1:1 ratio of cashews to water.
  • Nutritional Yeast: Brings subtle cheesy flavor and depth to the sauce.
  • Apple Cider Vinegar: Adds brightness and a hint of acidity to balance the creamy, sweet squash.
  • Baby Arugula: Folded in at the end for a peppery finish that cuts through the richness and adds a pop of color.
peeled butternut squash cut into large sections on a cutting board

How to Pick a Butternut Squash for Roasting

You’d be surprised to know that choosing the right butternut squash is actually not that difficult. Go for a matte and firm squash and avoid ones that have bruising, shiny spots or dark spots. If it’s heavy, that’s good because it means it’s full of moisture and not dried out on the inside. The color doesn’t vary much, but try to go for one that is beige with minimal blemishes and dark spots. Avoid squash with deep cuts, cracks, or moldy stems. A good one will store well in a cool, dry place for several weeks.

How to Make This Creamy Butternut Squash Pasta

This cozy butternut squash pasta comes together in under 30 minutes!

Roast the Butternut Squash

Toss the cubed squash with salt, pepper, and a drizzle of olive oil if desired. Spread it on a baking sheet and roast at 450°F for about 25 minutes, until golden and tender.

Sauté the Aromatics

In a large skillet, sauté the shallots and garlic in a splash of water or oil until tender and fragrant. This is the start of your creamy sauce.

Cook the Pasta

Add the water, bouillon, sage, and nutmeg. Bring to a gentle simmer and cook the pasta right in the skillet until al dente.

Combine Everything & Serve

Stir in the cashew cream, nutritional yeast, apple cider vinegar, and garlic powder until smooth and creamy. Lastly, fold in the roasted squash and arugula until everything is coated and the greens have just wilted. Serve hot and enjoy every creamy and dreamy bite! 

Pro tip: If you prefer an ultra-smooth consistency, you can blend the roasted squash and cashew cream together before adding them to the pan. Either way, the result is a restaurant-worthy butternut squash pasta that’s naturally dairy-free, gluten-free, and deeply flavorful!

Creamy rotini pasta with roasted butternut squash cubes, arugula, and a rich sauce in a skillet

Creamy Roasted Butternut Squash Pasta Serving Suggestions

This pasta is so cozy and satisfying that it can easily stand alone as a main dish, but there are plenty of ways to make it extra special. Try topping it with crispy chickpeas or toasted breadcrumbs for crunch, or add roasted mushrooms or sautéed spinach for a savory, earthy twist. It’s also delicious served alongside garlic bread or a simple green salad for a full meal. Finish with a sprinkle of dairy-free parmesan or nutritional yeast before serving for that perfect touch of richness. Whether you’re meal prepping for the week, hosting a dinner party, or enjoying a quiet night in, this pasta delivers every time.

Why You’ll Love This Roasted Butternut Squash Pasta

This dish truly captures the essence of fall cooking. It’s creamy and luscious without a drop of dairy, full of roasted flavor from caramelized butternut squash, and made in just one pot for easy cleanup. Naturally gluten-free and vegan, this pasta feels indulgent yet wholesome, the kind of meal that’s as perfect for a cozy weeknight as it is for a dinner with friends. If you’re looking for an easy butternut squash pasta recipe that strikes the perfect balance between comfort and simplicity, this is it!

Detailed view of rotini pasta mixed with roasted squash, arugula, and creamy seasoning

Butternut Squash Pasta Sauce FAQ

Can I make this pasta ahead of time? Yes! Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water or milk to loosen the sauce.

Can I use another milk instead of cashew cream? Yes, oat milk, coconut milk, or soy milk would also work in this recipe.

Is butternut squash pasta healthy? Definitely. It’s full of fiber, vitamins A and C, and healthy fats from the cashew cream!

Other Butternut Squash Recipes To Try

Don’t forget to leave a rating and review below! Try these other delicious butternut recipes next:

One Pot Butternut Squash Orzo

High Protein Butternut Squash Soup

Butternut Squash Alla Vodka Pasta

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

Learn More

Get the Jackfruitful Meal Planner !

Say goodbye to meal time stress with the Jackfruitful Meal Planner! Get a weekly custom meal plan, grocery list, and access to exclusive recipes, tutorials, at-home workouts and more!
Learn More!
Recipe cover graphic reading “Layered Salads” over a colorful layered vegetable background

Get the Layered Salads ebook from Jackfruitful Kitchen for FREE!

Enter your email below and then check your inbox for the goodies.

Related Posts

Join my mailing list to get the latest recipes first!

creamy rotini pasta with roasted butternut squash cubes and wilted greens in a skillet
Jackie Akerberg

Creamy Roasted Butternut Squash Pasta

5 from 2 votes
Print Recipe Pin to Pinterest!
This Creamy Roasted Butternut Squash Pasta is the perfect fall comfort meal. The creamy cashew sauce is made with shallots and sage for a rich and luxurious flavor. Tossed with your favorite gluten-free pasta along with roasted butternut squash and baby arugula, you have a 30 minute dinner you're going to be making on repeat all season long!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Entree, Pasta
Calories: 405

Equipment

  • stove, oven

Ingredients
  

  • 6 cups cubed butternut squash
  • 1 tbsp olive oil, optional
  • salt and pepper
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 24-32 oz water
  • 1 tbsp vegan “chicken” bouillon, or 1 bouillon cube
  • ½ tsp ground sage
  • ¼ tsp nutmeg
  • 12 oz gluten free fusilli pasta
  • ½ cup cashew cream
  • ¼ cup nutritional yeast
  • 1 tbsp apple cider vinegar
  • ½ tsp garlic powder
  • 2 cups baby arugula

Method
 

  1. Preheat oven to 450 degrees.
  2. Add the squash to a bowl and drizzle with olive oil if desired, and season generously with salt and pepper. Toss to combine and spread on a large baking sheet. Transfer to the oven and bake for 25 minutes, or until golden and crisp on the edges.
  3. Meanwhile, heat a large skillet over medium heat and add in the garlic, shallot and a splash of water or cooking oil. Sauté until tender and fragrant - about 3 minutes.
  4. Pour in the water, add the bouillon and spices, and bring to a gentle boil. Add the noodles and reduce heat so you have a steady, gentle simmer. Add about 1/2 tsp of salt. Check the noodles at the recommended cooking time, but don't be surprised if you need to cook a bit longer, or add a little more water. Once the noodles are al dente, you should have very little water left in the skillet.
  5. Pour in the cashew cream, nutritional yeast, apple cider vinegar, and garlic powder and stir to combine, adding a splash of water if needed. Gently fold in the roasted squash and arugula.

Nutrition

Serving 1servingCalories 405kcalCarbohydrates 64gProtein 12gFat 13gSaturated Fat 2gPolyunsaturated Fat 0.3gMonounsaturated Fat 2gSodium 464mgPotassium 579mgFiber 5gSugar 5gVitamin A 15041IUVitamin C 31mgCalcium 86mgIron 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!
Related posts

4 Responses

  2. 5 stars
    Pretty tasty! And very easy to make. Next time I think I’ll roast some garbanzo beans and add them at the end for a little crunch. I’ll definitely make it again! Thanks for the recipe, Jackie!

    Reply
5 from 2 votes

Leave a Reply

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

Recipe Rating




Want Jackfruitful Recipes sent right to your inbox?

Subscribe by submitting your email!