Field’s currently has beautiful butternut squash from New Zealand available on their website. I’ve had my eye on a pasta recipe with butternut squash sauce for a while. So this was the perfect opportunity for me to try out my (Could Be) Vegan Roasted Butternut Squash Pasta recipe. My Pinterest feed has been full of butternut squash recipes lately.
The idea that I could make a cream for my pasta out of squash, intrigued me for 2 reasons:
- Could I make delicious AND creamy pasta without using any cream? i.e. No cheese, no milk, no butter
- Will I be able to fool my family into eating this not cheese but Butternut Squash cream?
To answer question 1- I was a bit skeptical about the process, probably because I never thought about substituting squash for cream. But if you have children with dairy allergies, this Roasted Butternut Squash Pasta is actually a super yummy alternative to the usual dairy based pastas. And if you’re on a dairy-free diet but are really craving a creamy pasta then again, this recipe will satisfy your creamy urges.
All you need to do is roast the butternut squash with an onion, garlic and some herbs then puree the whole tray with vegetable broth to create a thick cream paste. The process was so simple I was shocked. Making a butternut squash “cream” took no time (after roasting the vegetables).
Two important reminders: Remember to cook your pasta al dente, as you are going to add the squash cream on low heat, which will continue to cook the pasta. And, reserve the pasta water to help dilute the squash and create the creamy consistency that you want.
I realised after making that I really did not need to use all of the squash cream. Instead, I suggest that you add 1 cup of butternut squash for every pound of pasta and dilute with broth/water. Taste it. If you think the pasta needs more cream, then go ahead and add another 1/2 cup cream and a little bit more water. Keep going until you have the consistency that you want. Freeze the remaining butternut squash cream.
My recipe was not 100% dairy or vegan because we are not a dairy-free house. By simply omitting the parmesan cheese that I added at the end will give you the Vegan Roasted Butternut Squash Pasta Recipe that you desire. I promise you won’t even miss it. Seriously! The Butternut Squash Cream is just that good on it’s own.
To answer question 2- Out of a family of 5, 4 of us gobbled it up. Junior Nomad was mad that it wasn’t cheese-based and refused to eat it. She missed out!!
The butternut squash is super creamy, so you won't need any milk to create this luscious sauce!
- 1 Butternut Squash, halved
- 1 Onion, cut into large chunks
- 1 tablespoon Vegetable Oil
- 1 teaspoon Salt
- ½ teaspoon freshly ground Black Pepper
- 1 teaspoon Dried Rubbed Sage
- ½ teaspoon Dried Thyme
- ¼ teaspoon Nutmeg
- 2 Garlic Cloves, unpeeled
- 12 ounces Pasta
- 1 1/2 cup Vegetable Stock
- 1/2 cup Freshly grated Parmesan cheese, (optional)
- Preheat oven to 425F.
- Place squash and onion on a parchment lined baking sheet. Drizzle with oil, salt, pepper, sage, thyme and nutmeg. Roast 15 minutes.
- Add garlic and roast 10 more minutes.
- Set aside 5 minutes to cool.
- In a blender add the roasted vegetables and vegetable stock. Blend to create a smooth sauce. Prepare the pasta al dente. RESERVE 1 cup of pasta water to thin the butternut squash sauce after combining if necessary.
- Toss 1 cup of the butternut squash mixture with the with warm pasta and 1/4 cup pasta water if needed. Add more butternut squash "cream" and pasta water to get the consistency that you like.
- Can be topped with 1/2 cup freshly grated parmesan for a non-vegan pasta dish.
Make it vegan by omitting the cheese. The squash is still so delicious you won't miss it! Freeze the remaining roasted butternut squash cream and use it for your next meal or turn it into a soup.