If you are looking for a dish that wraps you in cozy, creamy comfort with a bright herbaceous twist, then you have to try this Creamy Butternut Squash Pasta with Sage and Thyme Recipe. It’s a luscious combination of velvety roasted butternut squash blended with the earthy flavors of sage and fresh thyme, creating a sauce so rich it feels indulgent yet wholesome. This dish is a brilliant way to celebrate seasonal produce while impressing everyone at your table with a pasta that’s both nourishing and irresistibly delicious.
Ingredients You’ll Need
The magic of this recipe lies in its simple, thoughtfully chosen ingredients. Each one plays a key role, from the natural sweetness of roasted butternut squash to the deep savory notes of fresh herbs and nutritional yeast, crafting a beautifully balanced pasta dish that delights every sense.
- ½ small butternut squash (halved vertically and seeded): The star ingredient, roasted until tender for a naturally sweet, creamy base.
- Sea salt and freshly ground black pepper: Essential for seasoning and rounding out all flavors perfectly.
- 2 shallots (coarsely chopped, about ⅔ cup): Adds a gentle onion sweetness that melds wonderfully with the squash.
- 3 garlic cloves (unpeeled): Roasting garlic mildens its bite, lending softness and depth.
- ¾ cup water: Used in the sauce to help achieve that smooth, luscious texture.
- ½ cup raw cashews: Soaked and blended, they contribute richness and creaminess without dairy.
- 2 tablespoons extra-virgin olive oil (plus more for drizzling): Infuses the sauce with lusciousness and helps with roasting.
- 1 tablespoon nutritional yeast: A wonderful umami boost that adds a subtle cheesy flavor.
- 1 tablespoon balsamic vinegar: Balances the sweet and savory with a hint of tangy depth.
- 10 fresh sage leaves: An herb that speaks autumn, bringing woodsy elegance.
- 1 tablespoon fresh thyme leaves (plus more for garnish): Bright and fragrant, uplifting every bite.
- 12 ounces rotini pasta: Twisty noodles that hold onto the creamy sauce beautifully.
- Sauteed broccoli (optional, for serving): Adds color, texture, and a fresh green crunch as a lovely side or mix-in.
How to Make Creamy Butternut Squash Pasta with Sage and Thyme Recipe
Step 1: Roasting the Butternut Squash and Aromatics
Start by preheating your oven to 425°F and lining a baking sheet with parchment paper to prevent sticking. Drizzle the butternut squash halves with olive oil and season them liberally with sea salt and fresh black pepper. Place them cut side down on the baking sheet, which helps the flesh caramelize beautifully and become extra tender. Next, wrap the chopped shallots and unpeeled garlic cloves in foil with a drizzle of olive oil and a pinch of salt—this little foil pouch traps steam and intensifies their flavors as they roast. Roast everything together for about 30 minutes or until the squash is soft and golden, making your kitchen smell like autumn in a bowl.
Step 2: Blending the Creamy Sauce
Once your roasted vegetables are ready and cooled slightly, scoop out 1 cup of the butternut squash flesh and transfer it to a blender. Add the roasted shallots and carefully peeled garlic cloves alongside ¾ cup of water, raw cashews, olive oil, nutritional yeast, balsamic vinegar, sage leaves, thyme leaves, ¾ teaspoon of salt, and a few grinds of black pepper. Blend everything together until silky smooth and creamy. This sauce is where the magic of the Creamy Butternut Squash Pasta with Sage and Thyme Recipe really shines—it’s rich and velvety with layers of complex flavor from the herbs and balanced acidity from the vinegar.
Step 3: Cooking the Pasta
Prepare your rotini pasta in a large pot of salted boiling water according to the package directions. The salt seasons the pasta from within, enhancing each bite. Before draining, be sure to reserve about one cup of the starchy pasta water—this liquid gold helps loosen the sauce for perfect coating and silky texture.
Step 4: Combining Pasta and Sauce
Drain the pasta and pour it back into the pot off the heat. Stir in the velvety butternut squash sauce, gradually adding ½ to 1 cup of the reserved pasta water to achieve a creamy consistency that clings to every twist and spiral of rotini. Taste and season with an extra pinch of salt if needed. Finish with freshly cracked black pepper and scatter a few thyme leaves on top. If you love a bit of green and crunch, toss in some sautéed broccoli as you serve.
How to Serve Creamy Butternut Squash Pasta with Sage and Thyme Recipe
Garnishes
Garnishing this pasta takes it from great to absolutely stunning. Fresh thyme leaves scattered on top provide a beautiful pop of color and fragrance that ties the whole dish together. A light drizzle of extra virgin olive oil adds lushness and a subtle sheen that catches the light. Toasted pumpkin seeds or crushed walnuts can also add delightful crunch and nutty flavor if you want an extra layer of texture.
Side Dishes
This pasta pairs wonderfully with simple, vibrant sides. A crisp green salad dressed with lemon vinaigrette creates a refreshing counterpoint, while roasted Brussels sprouts with garlic bring warming, savory notes to the plate. For something heartier, garlic bread or a crusty artisan loaf is perfect for mopping up every last bit of that creamy sauce.
Creative Ways to Present
If you’re serving guests or want to impress, try plating the Creamy Butternut Squash Pasta with Sage and Thyme Recipe in shallow bowls for an inviting, rustic look. Garnish with a sprig of fresh thyme and a small sage leaf on top for visual appeal. Another idea is to serve the pasta alongside a small ramekin of extra sauce for people who want an indulgent drizzle. It’s a simple touch that feels special and thoughtful.
Make Ahead and Storage
Storing Leftovers
This pasta keeps beautifully in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy the leftovers, the sauce might thicken in the fridge, but don’t worry—it’s easy to loosen with a splash of water or broth while reheating.
Freezing
Because of the creamy cashew-based sauce, freezing isn’t always ideal as the texture can change slightly when thawed. However, if you do choose to freeze leftovers, store them flat in a freezer-safe container for up to 2 months, and thaw overnight in the fridge before reheating gently.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Add a bit of water or broth as needed to bring the sauce back to the perfect creamy consistency. Avoid high heat to preserve the fresh herb flavors and prevent the cashew sauce from separating.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While rotini is perfect for holding onto the creamy sauce, you can easily substitute with penne, fusilli, or even farfalle. Just make sure to cook the pasta according to package instructions for the best texture.
Is this recipe vegan and gluten-free?
Yes, it’s naturally vegan thanks to the cashew cream and nutritional yeast standing in for dairy. For gluten-free, simply swap the pasta for your favorite gluten-free version and enjoy without compromise.
Can I prepare the sauce ahead of time?
Definitely! The sauce can be made a day ahead and refrigerated. Just give it a quick stir and add a splash of water to loosen it up before mixing with the pasta.
What can I substitute for cashews if I have a nut allergy?
Silken tofu or cooked white beans can work as alternatives, though the texture might be a little different. They still blend to a creamy consistency but may lack the cashew’s buttery richness.
How do I enhance the flavor even more?
Try adding a pinch of smoked paprika or red pepper flakes to the sauce for warmth and depth. Toasting the sage leaves lightly before blending can also amplify their fragrant notes.
Final Thoughts
This Creamy Butternut Squash Pasta with Sage and Thyme Recipe has become one of my absolute favorites for good reason. It’s wonderfully satisfying without being heavy, and it beautifully showcases the natural sweetness of butternut squash with the warmth of fresh herbs for a comforting yet fresh taste. Whether you’re looking to treat yourself on a chilly night or impress friends at dinner, this pasta will deliver smiles all around. I can’t wait for you to try it and fall in love with this creamy, cozy dish too!
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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 Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Butternut Squash Pasta is a comforting and nutritious dish that combines roasted butternut squash, aromatic herbs, and cashews to create a velvety sauce that beautifully coats rotini pasta. Enhanced with shallots, garlic, nutritional yeast, and a touch of balsamic vinegar, this recipe is ideal for those seeking a dairy-free, vegetarian meal that’s rich in flavor and texture. Served with optional sautéed broccoli, it offers a balanced and satisfying dinner perfect for cozy nights.
Ingredients
Squash and Roasting
- ½ small butternut squash, halved vertically and seeded
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 shallots, coarsely chopped (⅔ cup)
- 3 garlic cloves, unpeeled
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
Sauce
- ¾ cup water
- ½ cup raw cashews
- 1 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves, plus more for garnish
- ¾ teaspoon salt (for sauce)
- Freshly ground black pepper, several grinds (for sauce)
Pasta and Serving
- 12 ounces rotini pasta
- ¼ to ½ teaspoon salt (for final seasoning)
- Sautéed broccoli (optional, for serving)
Instructions
- Preheat and prepare for roasting: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Roast the squash and aromatics: Drizzle the halved butternut squash with olive oil and season with sea salt and freshly ground black pepper. Place the squash cut side down on the baking sheet. Wrap the chopped shallots and 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. Roast everything for 30 minutes or until the squash is tender when pierced with a fork.
- Blend the sauce: Carefully scoop out 1 cup of the roasted butternut squash flesh and transfer it to a blender. Add the roasted shallots, peeled garlic cloves, ¾ cup water, raw cashews, 2 tablespoons olive oil, nutritional yeast, balsamic vinegar, fresh sage leaves, fresh thyme leaves, ¾ teaspoon salt, and several grinds of black pepper. Blend the ingredients until completely smooth and creamy, creating the luscious pasta sauce.
- Cook the pasta: Bring a large pot of salted water to boil and cook the rotini pasta according to the package instructions until al dente. Before draining, reserve 1 cup of the hot pasta water for later use.
- Combine and serve: Drain the cooked pasta and return it to the pot. Pour in the creamy butternut squash sauce and stir thoroughly to coat the pasta. Add between ½ to 1 cup of the reserved pasta water a little at a time to loosen the sauce to your preferred consistency. Adjust seasoning with ¼ to ½ teaspoon salt and additional freshly ground black pepper to taste. Garnish with extra thyme leaves and top with sautéed broccoli if desired. Serve immediately for a warm, comforting meal.
Notes
- You can substitute rotini pasta with any short pasta shape like penne or fusilli.
- If you prefer a nuttier flavor, try roasting the garlic cloves without foil to caramelize them slightly.
- Soaking raw cashews in hot water for 30 minutes before blending can create an even creamier sauce.
- To make this recipe vegan, ensure that the nutritional yeast you use is certified vegan.
- The sauce can be made ahead and stored in the refrigerator for up to 2 days; reheat gently and add reserved pasta water to loosen before serving.
