eMom Recipe Wiki | Butternut Squash and Cashew sauce for Pasta

Butternut Squash and Cashew sauce for Pasta


  • ½ small butternut squash, halved vertically, and seeded
  • Extra-virgin olive oil
  • 2 shallots, coarsely chopped (½ cup)
  • 3 garlic cloves, unpeeled
  • ¾ cup water
  • ½ cup raw cashews
  • 1 tablespoon nutritional yeast
  • 1 tablespoon balsamic vinegar
  • 10 fresh sage leaves
  • 1 tablespoon fresh thyme, plus a few leaves for garnish
  • 12 ounces rotini pasta
  • Sea salt and freshly ground black pepper
  • Sauteed broccoli, for serving, optional


1. Preheat oven to 425. F

2. Drizzle squash with olive oil, sprinkle with salt and pepper and place on baking sheet. Wrap shallots and garlic cloves in foil with a drizzle of oil and place on baking sheet. Roast for 30 minutes or until squash is soft.

3. Scoop 1 cup of the squash and transfer to a blender with shallots and garlic, water, cashews, a tablespoon of oilive oil, nutritional yeast, vinegar, sage, thyme, 3/4 tsp salt, grinds of black peper. Blend until creamy.

4. Cook pasta according to package directions. Reserve 1 c. of pasta water.

5. Drain pasta, resere 1 c of water. Add sauce and add 1/2 to 1 c. of reserved water to loosen sauce.

6. Serve with cooked broccoli, sprinkle with thyme, pepper. Offer parmesan.




0 Responses to Butternut Squash and Cashew sauce for Pasta