Butternut Squash Pasta

Vegan, Gluten-Free*, Grain-Free*, Soy-Free


As much as I am not a fan of the cold, I do however always look forward to warm fall and winter foods. Squash is my JAM! I could eat a different squash everyday. Butternut, spaghetti, delicata, acorn, yum, yum, yum!
If you like butternut squash soup, then guess what?! You'll LOVE this recipe!
It's kind of like a soup, on pasta. Okay maybe that sounds weird. You'll just have to trust me that this is delicious!


1 butternut squash, cubed
1 carrot, halved and cut into half moons
1 onion, chopped into quarters
3 cloves of garlic, skin off
2 tbsp avocado oil + extra for tossing the veggies in
1 cup cashew milk
1/2 cup water (more or less based on your desired consistency)
1/4 cup nutritional yeast (for that cheeziness without the cheese!)
1 1/2 tsp sage
Salt & pepper to taste
Washed spinach (optional)
*Pasta of choice (Suggestion: bean or quinoa based gluten-free pasta)


  1. Preheat oven to 370F. Toss squash, onion, garlic in some avocado oil with a sprinkle of salt and pepper. Lay veggies out evenly on a baking sheet. Place in oven for approximately 45 minutes or until veggies are soft and lightly browned.
  2. Remove from oven and let cool for 5 minutes. Place veggies in blender with cashew milk, water, nutritional yeast, avocado oil, sage, salt & pepper. Process until smooth and creamy. Taste test and add more nutritional yeast, sage, salt & pepper if desired.
  3. If you are adding spinach for some greenery, heat a drizzle of avocado oil in a pan. Add spinach and let wilt down. Add sauce and pasta, stir. Serve hot! Otherwise, reheat sauce and toss in pasta.
  4. Serve with protein source of choice, if not using bean or quinoa based pasta.