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This luxurious butternut squash pasta combines the natural sweetness of roasted squash with fragrant herbs in a silky sauce. The dish transforms everyday ingredients into an elegant meal that's both nutritious and satisfying. When blended, the butternut squash creates a naturally creamy sauce that coats each pasta strand perfectly, while fresh sage and thyme provide an aromatic finish.
The key to this dish's success lies in properly roasting the squash until caramelized, which concentrates its flavors and ensures an exceptionally smooth sauce texture.
Key Ingredients
- Butternut Squash: Select firm, heavy squash with smooth skin and deep orange color
- Shallots: Use firm shallots with intact papery skin for mild onion flavor
- Fresh Garlic: Choose whole heads with tight, unblemished cloves
- Raw Cashews: Unsalted whole cashews provide the creamiest results
- Nutritional Yeast: Adds savory depth to the sauce
- Balsamic Vinegar: Aged variety offers best flavor balance
- Fresh Herbs: Bright, crisp sage and thyme leaves
Preparation Method
- Squash Roasting:
- Arrange halved squash on baking sheet, coat with oil, place cut-side down, roast until tender.
- Aromatics:
- Wrap garlic and shallots in foil with oil, roast alongside squash.
- Sauce Making:
- Blend roasted vegetables with soaked cashews and seasonings until smooth.
- Pasta:
- Cook in salted water until al dente, reserve cooking water.
- Assembly:
- Toss hot pasta with sauce, adding reserved water to achieve desired consistency.
The roasted garlic adds a mellow sweetness that elevates this sauce to restaurant quality. Its subtle flavor perfectly complements the squash's natural sweetness.
Serving Suggestions
Serve alongside crusty bread and fresh arugula salad. For special occasions, pair with balsamic-glazed Brussels sprouts. A crisp white wine makes an excellent accompaniment. Garnish with toasted pine nuts for texture contrast.
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Recipe Variations
Add roasted mushrooms for earthiness, or substitute zucchini noodles for a lighter dish. Incorporate caramelized onions or grilled chicken for heartier versions. Try using butternut squash ravioli for an elegant twist.
Storage Instructions
Store in airtight containers for up to four days refrigerated. Reheat gently with added vegetable broth to maintain creaminess. Sauce freezes well for two months - thaw overnight before using.
About Butternut Squash
This versatile squash offers excellent nutrition while remaining low in calories. Its natural sugars develop beautifully when roasted. Fall-harvested squash provides optimal flavor, though quality specimens are available year-round.
Frequently Asked Questions
- → Can I prep this pasta ahead of time?
- Totally! You can roast the squash and prepare the sauce up to three days early. Store them in the fridge and simply reheat before serving.
- → What’s a good replacement for cashews in this recipe?
- If cashews aren’t your thing, go for blanched almonds or sunflower seeds. Just soak them in hot water for about 30 minutes before blending.
- → Which pasta works best with this sauce?
- Anything that holds sauce well will do the trick. Penne, orecchiette, or fusilli are all awesome choices!
- → How do I store leftovers for later?
- Pop any extras in an airtight container and keep them in the fridge for up to four days. Warm it up with a splash of water to get that creamy texture back.
- → Any quick tips for cutting butternut squash?
- Grab pre-cut squash from the store if you’re in a rush, or microwave the whole squash for a few minutes to make slicing easier.