If you’re searching for a dish that feels like a warm hug on a plate, you’ve got to try my Creamy Butternut Squash Pasta with Sage and Thyme Recipe. This pasta is pure comfort food with a silky sauce that’s rich and velvety, made from roasted butternut squash blended with cashews, herbs, and a hint of balsamic vinegar. The earthiness of sage and thyme perfectly complements the sweetness of the squash, while the tender rotini twirls soak up every bit of the luscious sauce. Whether you’re serving it on a cozy weeknight or a special gathering, this recipe is guaranteed to impress and satisfy everyone at your table.
Ingredients You’ll Need
The magic of this recipe lies in how simple, fresh ingredients combine to create a sauce that’s creamy, flavorful, and anything but ordinary. Each component plays a vital role, from the sweet roasted butternut squash that forms the base, to the herbal punch of fresh sage and thyme that elevates the dish.
- ½ small butternut squash (halved vertically and seeded): The star of the sauce, roasted until tender and naturally sweet.
- Sea salt and freshly ground black pepper: Essential for seasoning layers of flavor throughout the cooking process.
- 2 shallots (coarsely chopped, about â…” cup): Adds a subtle sweetness and depth to the sauce.
- 3 garlic cloves (unpeeled): Roasting garlic softens its sharpness for a mellow, aromatic finish.
- ¾ cup water: Helps to blend the sauce smoothly without diluting flavor.
- ½ cup raw cashews: Blended in to create the creamy texture and add a touch of nuttiness.
- 2 tablespoons extra-virgin olive oil (plus more for drizzling): Boosts richness and helps roast the vegetables beautifully.
- 1 tablespoon nutritional yeast: Gives a subtle cheesy flavor, perfect for adding umami without dairy.
- 1 tablespoon balsamic vinegar: Balances the sweetness with a tangy depth.
- 10 fresh sage leaves: Infuse the sauce with a warm, slightly peppery herbaceousness.
- 1 tablespoon fresh thyme leaves (plus more for garnish): Adds a fragrant, earthy note that pairs perfectly with sage.
- 12 ounces rotini pasta: The spiral shape holds the creamy sauce in every bite.
- Sauteed broccoli (for serving, optional): A vibrant, healthy sidekick that adds a fresh crunch.
How to Make Creamy Butternut Squash Pasta with Sage and Thyme Recipe
Step 1: Prep and Roast the Butternut Squash
Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. This step helps ensure even roasting and easy cleanup. Drizzle your halved butternut squash with olive oil, sprinkle with sea salt and freshly ground black pepper, then place it cut side down on the baking sheet. Wrapping the shallots and unpeeled garlic cloves in foil with a little olive oil and salt packs them full of roasted flavor without drying out. Place them on the baking sheet alongside the squash and roast everything for 30 minutes or until the squash is soft and tender. Roasting brings out the natural sweetness and develops a caramelized complexity that’s the heart of this sauce.
Step 2: Blend the Creamy Sauce
Once roasted, scoop about 1 cup of the butternut squash flesh into a blender. Add the roasted shallots, peeled garlic, ¾ cup water, raw cashews, olive oil, nutritional yeast, balsamic vinegar, fresh sage and thyme leaves, ¾ teaspoon salt, and a few grinds of black pepper. Blend all ingredients until smoothly creamy and luscious. This beautiful, silky sauce has layers of flavor that marry sweetness, creaminess, and herbal brightness — everything you want in a comforting pasta sauce.
Step 3: Cook the Pasta
While you’re working on the sauce, go ahead and cook the rotini pasta in salted boiling water according to the package instructions. Be sure to save 1 cup of pasta cooking water before draining; this starchy water is key to adjusting the sauce’s consistency so it perfectly coats every twist of pasta.
Step 4: Combine Sauce and Pasta
Return the drained pasta to the pot and stir in your gorgeous butternut squash sauce. Add ½ to 1 cup of the reserved pasta water gradually to loosen the sauce until it’s just right—beautifully creamy but not runny. Taste and adjust seasoning with a pinch more salt and pepper if needed. This step is when all the flavors come together, and the sauce clings to the pasta with a silky, dreamy finish.
How to Serve Creamy Butternut Squash Pasta with Sage and Thyme Recipe
Garnishes
Adding fresh thyme leaves and a sprinkle of freshly ground black pepper on top right before serving enhances both the fragrance and visual appeal of the dish. A drizzle of extra virgin olive oil can add a lovely sheen that invites you to dive in. Garnishes make the experience extra special, bringing out the freshness of the herbs and the warmth of the sauce.
Side Dishes
While this pasta is a meal on its own, pairing it with sautéed broccoli adds a vibrant, crunchy element that balances the creamy richness. Garlic-roasted Brussels sprouts or a crisp green salad with lemon vinaigrette also complement the savory sweetness beautifully, rounding out the meal with texture and zest.
Creative Ways to Present
For a little extra wow factor, try serving the pasta in warm bowls with a few sage leaves lightly fried until crisp and placed on top. Not only do these crispy leaves add a delightful texture contrast, but they also provide an enticing aroma. You can also sprinkle toasted pine nuts or chopped walnuts over the top for an added nutty crunch that complements the creaminess perfectly.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Creamy Butternut Squash Pasta with Sage and Thyme Recipe, store them in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some sauce upon sitting, so it’s best enjoyed within this time frame when it’s freshest.
Freezing
Freezing the pasta is possible but not ideal for maintaining the perfect texture of the rotini. If you want to freeze the sauce separately, pour it into a freezer-safe container for up to 2 months. When ready to use, thaw overnight in the fridge and mix freshly cooked pasta just before serving for best results.
Reheating
To reheat, gently warm the pasta over low heat on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed. Be careful not to overheat, as this can change the texture of the creamy sauce. Stir frequently to keep the sauce smooth and luscious.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While rotini is excellent for catching the sauce, penne, fusilli, or even pappardelle would work beautifully. Just choose a shape that will hold the creamy sauce well.
Is this recipe vegan?
Yes! The recipe uses cashews and nutritional yeast to achieve creaminess and a cheesy flavor without any dairy, making it completely vegan-friendly.
Can I substitute other nuts for cashews?
Certainly, but cashews provide the creamiest, smoothest texture. If needed, soaked almonds or macadamia nuts can be used, but expect a slightly different consistency and flavor.
How can I make this recipe gluten-free?
Simply swap the rotini pasta for your favorite gluten-free pasta. Most varieties will work well with this sauce and still taste fantastic.
What if I don’t have fresh sage or thyme?
Fresh herbs really shine in this recipe, but if you have only dried, use about one-third the amount since dried herbs are more concentrated. It’s best to add them earlier in the cooking process to allow flavors to develop.
Final Thoughts
From the first creamy bite to the last, this Creamy Butternut Squash Pasta with Sage and Thyme Recipe is a dish that feels like home. It’s simple enough for weeknight cooking but elegant enough to serve to guests without any stress. I hope you enjoy making this recipe as much as I do sharing it. Happy cooking and even happier eating!
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Creamy Butternut Squash Pasta with Sage and Thyme Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This creamy butternut squash pasta is a comforting and flavorful dish featuring roasted butternut squash blended into a luscious, dairy-free sauce. Enhanced with fresh herbs, nutritional yeast, and a touch of balsamic vinegar, this recipe delivers a rich and velvety texture perfect for a wholesome weeknight meal. Served with rotini pasta and optional sautéed broccoli, it combines simplicity and elegance in every bite.
Ingredients
Vegetables and Herbs
- ½ small butternut squash (halved vertically and seeded)
- 2 shallots (coarsely chopped, about â…” cup)
- 3 garlic cloves (unpeeled)
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves (plus more for garnish)
- Sauteed broccoli (for serving, optional)
Dairy-Free Sauce Ingredients
- ¾ cup water
- ½ cup raw cashews
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
- Sea salt and freshly ground black pepper, to taste
Pasta
- 12 ounces rotini pasta
Instructions
- Preheat and Prepare Veggies: Preheat your oven to 425°F and line a baking sheet with parchment paper for easy clean-up and even roasting.
- Roast Squash, Shallots, and Garlic: Drizzle the butternut squash halves with olive oil, sprinkle with sea salt and black pepper, then place them cut side down on the baking sheet. Wrap the chopped shallots and the unpeeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt, then place the foil packet on the baking sheet as well. Roast everything for 30 minutes until the squash is tender when pierced with a fork.
- Blend the Sauce: Scoop out about 1 cup of the roasted butternut squash flesh and transfer it to a blender along with the roasted shallots (peeled from their skins), peeled garlic cloves, ¾ cup water, raw cashews, 2 tablespoons olive oil, nutritional yeast, balsamic vinegar, sage leaves, fresh thyme leaves, ¾ teaspoon salt, and several grinds of black pepper. Blend until the mixture is smooth and creamy.
- Cook the Pasta: Boil a large pot of salted water and cook the rotini pasta according to package directions until al dente. Before draining, reserve 1 cup of the hot pasta water for adjusting sauce consistency.
- Toss and Serve: Drain the pasta and return it to the pot. Stir in the creamy butternut squash sauce, gradually adding between ½ to 1 cup of reserved pasta water to loosen the sauce and evenly coat the pasta. Adjust seasoning with ¼ to ½ teaspoon salt and freshly ground black pepper to taste. Garnish with extra thyme leaves and serve with sautéed broccoli if desired for added color and nutrition.
Notes
- You can substitute raw cashews with soaked sunflower seeds for a nut-free version.
- For a vegan recipe, ensure the pasta used is egg-free.
- If you prefer a thinner sauce, add more reserved pasta water gradually until you reach the desired consistency.
- Roasting the garlic unpeeled softens its flavor; peel it before blending for a smoother texture.
- Sautéed broccoli adds a nice texture contrast but can be omitted or replaced with other veggies like spinach or peas.
- The nutritional yeast adds a cheesy, umami flavor without dairy.
