Creamy Roasted Butternut Squash Pasta with Sage and Thyme Recipe

If you’re craving something cozy, comforting, and packed with fall flavors, you’re in for a treat with this Creamy Roasted Butternut Squash Pasta with Sage and Thyme Recipe. I absolutely love how the roasted squash creates a velvety sauce that wraps every noodle in rich autumn goodness. When I first tried this, I was blown away by how simple ingredients come together to make something so indulgent yet wholesome. Stick around, and I’ll walk you through every step so you nail this fan-freaking-tastic dish every time!

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Ingredients You’ll Need

I love how these ingredients balance each other—a touch of savory shallots and garlic with the sweet nutty flavor of squash and the umami from nutritional yeast. When shopping, look for a firm butternut squash with smooth skin for the best roasting results.

• Butternut Squash: Choose a smaller squash so it roasts faster and blends smoothly into sauce.
• Sea Salt and Black Pepper: Essential for seasoning every layer of flavor.
• Shallots: Adds sweetness and depth, milder than onions but still packed with flavor.
• Garlic Cloves: Roasting garlic softens its pungency and gives it a lovely mellow aroma.
• Water: Used to thin out the sauce—feel free to adjust to your preferred consistency.
• Raw Cashews: They blend into a rich, creamy texture that makes the sauce indulgent without dairy.
• Extra-Virgin Olive Oil: Adds silky richness and enhances roasted flavors.
• Nutritional Yeast: Gives a cheesy, nutty flavor—an absolute game-changer in plant-based sauces.
• Balsamic Vinegar: Just a splash to brighten the sauce with tang and depth.
• Fresh Sage Leaves: Woody and aromatic, fresh sage is essential for that cozy fall vibe.
• Fresh Thyme Leaves: These tiny herbs pack a punch that perfectly complements the sage.
• Rotini Pasta: I love rotini because its twists hold onto the sauce beautifully.
• Sautéed Broccoli (optional): Adds color, texture, and a touch of green for a well-rounded plate.

Variations

I like to mix things up depending on what’s in my fridge or my mood. This recipe is so adaptable, you can easily tweak it to suit your tastes or dietary preferences.

• Add Protein: Toss in some cooked chicken, crispy pancetta, or even chickpeas for a heartier meal—I’ve done all three with great results.
• Dairy-Free Swap: I used to struggle with making creamy sauces without dairy until I started soaking cashews. This recipe nails that creamy texture without a drop of cream.
• Herb Substitutions: If you don’t have fresh sage, dried works in a pinch; rosemary is another lovely herb that pairs well here.
• Veggie Boost: Tried adding sautéed mushrooms or kale for extra earthiness and color. You’ll love how it transforms the dish!

How to Make Creamy Roasted Butternut Squash Pasta with Sage and Thyme Recipe

Step 1: Roast Your Squash, Shallots, and Garlic to Perfection

First things first—preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. Drizzle your butternut squash halves with a good splash of olive oil, sprinkle on sea salt and freshly ground black pepper, then place them cut side down on the sheet. Wrap the chopped shallots and garlic cloves (unpeeled) in foil with a little olive oil and salt, then toss that on the baking sheet too. Roast everything for about 30 minutes or until the squash is tender and easily pierced by a fork. Pro tip: roasting brings out the natural sweetness that’s key for a flavorful sauce.

Step 2: Blend Your Creamy Sauce

Once roasted, scoop out about 1 cup of squash flesh and pop it into your blender. Peel the roasted garlic cloves (watch out, they’re hot!), then add those along with the roasted shallots, ¾ cup water, raw cashews, olive oil, nutritional yeast, balsamic vinegar, fresh sage and thyme leaves, plus ¾ teaspoon salt and a few good grinds of pepper. Blend the mixture until it’s nice and smooth, creamy but still thick enough to coat your pasta beautifully. You can always add more water if you want it looser—remember, it should feel like a dreamy, silky sauce.

Step 3: Cook the Pasta Just Right

While your sauce is blending, boil your rotini pasta in salted water according to package directions until al dente. Don’t forget to scoop out and save about a cup of that starchy pasta water before draining—it’s pure gold for loosening the sauce later. Drain the pasta and toss it back into the pot.

Step 4: Bring It All Together

Pour the creamy butternut sauce over your hot pasta and stir. Now, add reserved pasta water little by little—usually ½ to 1 cup—until the sauce smoothly clings to every noodle. Season with an extra ¼ to ½ teaspoon of salt, taste, and add more black pepper if you like a little kick. If you want, toss in some sautéed broccoli to amp up the nutrition and color. That’s it: a bowl of pure pasta heaven!

How to Serve Creamy Roasted Butternut Squash Pasta with Sage and Thyme Recipe

Garnishes

I always sprinkle extra fresh thyme leaves on top—something about the bright green flecks makes the dish look as good as it tastes. A drizzle of extra virgin olive oil and a crack of fresh black pepper never disappoint either. If I want a little texture contrast, toasted pumpkin seeds or walnuts work beautifully.

Side Dishes

This pasta pairs wonderfully with sautéed broccoli, which I like to cook simply with garlic and a pinch of chili flakes. Crispy roasted Brussels sprouts or a crisp green salad also balance the richness of the sauce nicely. For an indulgent meal, my family loves pairing it with warm crusty bread to mop up every last drop.

Creative Ways to Present

For a special occasion, I serve this pasta twirled neatly on the plate and topped with a sprig of fresh sage. Sometimes I layer roasted squash slices on the side and sprinkle with toasted nuts and Parmesan (or vegan parm). It’s simple but feels fancy—and always gets compliments!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, the sauce thickens a bit, so you might need to add a splash of water or broth to loosen it back up.

Freezing

I’ve frozen this pasta a couple of times with good results. I portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Sometimes the texture changes slightly, but stirring in a little water during reheating restores creaminess.

Reheating

To reheat, warm the pasta gently on the stovetop over low heat, stirring often and adding a bit of water or olive oil as needed. Microwave works too, just cover and pause every minute to stir so it heats evenly without drying out.

FAQs

Final Thoughts

This Creamy Roasted Butternut Squash Pasta with Sage and Thyme Recipe has become one of my go-to comfort meals, especially when I’m craving something warm and nourishing but not too fussy. I hope you enjoy making it as much as I do—the balance of herbs, the silky sauce, and those cozy fall vibes are sure to make it a favorite in your kitchen, too. Trust me, once you try this, your pasta nights will never be the same!

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