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    Home / Recipes / Vegan Pasta Recipes

    Butternut Squash Pasta

    Published: Oct 4, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Vegan butternut squash pasta is a quick and easy meal with few ingredients. This creamy, decadent butternut squash pasta sauce is versatile for various recipes. And butternut squash pasta recipe is ready in 30 minutes or less.

    Vegan Butternut Squash Pasta in a bowl on the table.

    Fall is butternut squash season, and nothing tastes better than vegan butternut squash pasta. I love the farmer's market for locally grown vegetables, and in Arizona, farmer's market season has just begun. The house fills with a sweet-savory aroma, so whenever I cook vegan butternut squash pasta sauce.

    Even though I use this butternut squash sauce for various recipes, I made a butternut squash pasta with roasted vegetables today. But I'll share other ways to use this decadent sauce for other recipes. 

    Jump to:
    • Butternut Squash Sauce Ingredients
    • Sauce Ingredient Substitutions
    • How to Make the Sauce
    • Other Ways to Use Butternut Squash Sauce
    • Preparing the Pasta
    • Recipe FAQs
    • TIPS
    • Other Great Vegan Pasta Recipes
    • 📖 Recipe
    • 💬 Reviews

    Butternut squash makes the perfect vegetable as a base for a creamy sauce. Roasted butternut squash, and a few simple ingredients, create a savory, cheesy textured sauce similar to macaroni and cheese sauce.

    More often than not, I struggle to find quick and easy dinners on busy nights. But, like many people, I'm constantly running and sometimes need a simple dinner idea. So, if this describes your life, this vegan butternut squash recipe is right up your alley. 

    butternut squash pasta without vegetables in a bowl

    Because the sauce is made primarily of butternut squash and a few other ingredients, the broccoli, Brussel Sprouts, and microgreens add additional vegetables to my meal. But vegan butternut squash pasta served without added roasted vegetables tastes fabulous on its own.  

    Butternut Squash Sauce Ingredients

    Cut butternut squash on a cutting board.

    Of course, it's all about the vegan butternut squash sauce, which is simple to make. 

    • Butternut Squash: Sweet, moist, and nutty tasting, the flavor of butternut squash is a bit like sweet potatoes—or, some say, butterscotch.
    • White Onion: White onions have a strong, sharp, and not very sweet flavor; however, when cooked, white onion becomes sweeter.
    • Shallot: Shallots might look like mini onions, but they have a distinct voice and a delicate sweet flavor that deepens when cooked.
    • Garlic: When garlic is cooked with shallots and onions, a savory richness is developed in the sauce.
    • Nutritional Yeast: Nutritional yeast is vegan cheese goodness. Not only does it make recipes taste cheesy, it is very nutritious and high in Vitamin B.
    • White Wine Vinegar: White vinegar is by far the most popular vinegar in the hot sauce because it's both inexpensive and has a neutral yet strongly acidic flavor profile
    • Salt/Pepper: Salt and pepper enhance the flavors in the sauce.
    • Garlic Powder: Garlic powder also gives the sauce an additional level of richness.
    • Unsweetened, Unflavored Plant-Milk: I used oat milk because I like its creamy texture.

    Sauce Ingredient Substitutions

    • Try acorn squash as a substitute for butternut squash, or many people use sweet potatoes.
    • Use yellow onion in place of white onion.
    • Red onions or leeks are often substituted for shallots in recipes.
    • Unseasoned rice vinegar is a substitute for white wine vinegar.
    • One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The exact conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
    • Choose any unsweetened, unflavored plant milk.

    How to Make the Sauce

    vegan butternut squash sauce cooking in a sauce pan on the stove.

    I chose to roast the butternut squash, onion, garlic, and shallot to bring out all the flavors in the sauce.

    Although the squash also steams well, I think the richness of the squash shows through with roasting it first.

    Once the vegetables are roasted, allow them to cool slightly, and then add the roasted vegetables and remaining sauce ingredients into a high-speed blender.

    Use the sauce immediately, or place it in a container to reheat and use at another time.

    butternut squash sauce for pasta in a jar.

    Or, make the sauce ahead of time, store it in the refrigerator, and reheat it before adding it to the noodles. 

    Other Ways to Use Butternut Squash Sauce

    Even though I chose pasta tonight, this vegan butternut squash sauce tastes terrific on various other dishes.

    • Drizzle over a baked potato.
    • Blend into mashed potatoes instead of plant milk.
    • Pour over steamed vegetables.
    • Add an additional cup of vegetable broth for a butternut squash creamy soup.
    • Use as a lasagna sauce in between noodle and vegetable layers.
    • Add to risotto cakes with roasted vegetables

    Preparing the Pasta

    vegan butternut squash recipe serves in a bowl on the counter
    • Using the same pan used to roast the butternut squash, onions, garlic, and shallots, add the broccoli florets and Brussel sprouts, and cut in half.
    • Roast for 25 minutes in a 400-degree oven.
    • Although any pasta shape or type works well, I always choose whole-grain pasta for the best nutritional value.
    • Also, rice noodles provide a gluten-free option for this vegan butternut squash pasta recipe. 
    • Prepare the noodles according to the package instructions, and rinse and drain.
    • Return the noodles to the pot, and pour the butternut squash sauce over the top.
    • Then, add the roasted broccoli and Brussel sprouts.
    • Garnish with microgreens, red pepper flakes, and vegan parmesan cheese (optional).
    creamy vegan pasta served on a plate with roasted broccoli and Brussel sprouts and garnished with micro greens.

    Recipe FAQs

    What goes food with butternut squash pasta?

    I always serve a sizeable nutrient-dense salad and crusty bread with vegan butternut squash pasta.

    Can butternut squash pasta sauce be frozen?

  • Yes, extra sauce freezes well for up to one month. However, when reheating, be sure to thaw the sauce completely. It may also require blending and adding a little water to thin before reheating.
  • What does butternut squash taste like?

  • Butternut squash sauce tastes creamy and savory with a distinctive nutty taste without nuts.
  • TIPS

    • Instead of roasting the broccoli and Brussel sprouts, boil them with the noodles for the last 5 minutes. This is a great way to cook expedite cooking and use fewer pans, which means less mess.
    • Serve the butternut squash pasta without the vegetables.
    • Add vegan parmesan cheese for an additional cheesy crunch. 
    • Sprinkle with red hot pepper flakes when serving for a bit of spice. 
    • Make the sauce ahead of time and store it in the refrigerator for up to 4 days before using. 
    • To reheat the sauce, pour it into a saucepan and heat on medium-low until heated through.

    You will love this vegan butternut squash pasta recipe for a quick, easy weeknight meal. And it's done in less than 30 minutes.

    Other Great Vegan Pasta Recipes

    • Vegan Scallops
    • Tuscan White Bean Soup
    • vegan calamari recipe
      Vegan Calamari
    • vegan gnocchi soup recipe
      Vegan Gnocchi Soup

    If you love vegan butternut squash pasta, give us a 5-star review and comment below. We would love to hear from you.

    📖 Recipe

    vegan butternut squash pasta recipe

    Vegan Butternut Squash Pasta

    Kathy Carmichael
    Vegan butternut squash pasta is a quick and easy meal with very few ingredients. This creamy, decadent butternut squash pasta sauce is versatile for a variety of recipes. Make this pasta recipe in 30 minutes or less. Oil-free and nut-free.
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Course Entrees
    Cuisine American, Italian
    Servings 8 servings
    Calories 111 kcal

    Ingredients
      

    • 1 medium butternut squash peeled and cut into evenly sized pieces (about 1-inch cubes)
    • 1 medium yellow or white onion cut into chunks the size of the butternut squash
    • 1 large shallot cut into chunks equal to squash and onions
    • 1 ½ cups unsweetened unflavored plant milk (I used oat milk)
    • 3 cloves garlic minced
    • 3 Tablespoons nutritional yeast
    • 1 Tablespoon white wine vinegar
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 3 teaspoons garlic powder
    • 1 small head of broccoli cut apart into florets
    • 8 ounces Brussel Sprouts cut in half
    • 16 ounces Whole grain penne pasta or pasta of choice

    GARNISH (Optional)

    • Microgreens
    • Cashew Vegan Parmesan “Cheese”
    • Red pepper flakes

    Instructions
     

    • Preheat oven to 400 degrees
    • Line a large baking sheet with a silicone baking mat or parchment paper.
    • Peel and cut butternut squash into one-inch sized cubes.
    • Cut onion and shallot similar to butternut squash, and place whole cloves of garlic together with the squash on the baking sheet.
    • Sprinkle with salt, garlic powder and pepper.
    • Bake for 30 minutes.
    • Remove from oven; let cool, to the touch.
    • Using the same pan, prepare the broccoli and Brussel sprouts in a single layer on the baking sheet.
    • Sprinkle with garlic powder.
    • Roast for 25 minutes while preparing the sauce and pasta.

    Vegan Butternut Squash Sauce

    • In a high-speed blender, add cooked squash, onion, shallot, garlic, plant milk, nutritional yeast, white wine vinegar, and garlic.
    • Blend on high until smooth.
    • You may store the sauce in refrigerator if not ready to use ir, or you may pour it into a sauce pan to heat it.
    • Turn the stove on low heat and warm the sauce while the pasta is cooking; stir occasionally .

    Preparing the Pasta

    • In a large pot, boil water with a little salt.
    • When water is boiling, add the noodles.
    • Cook the noodles according to the packaged directions.
    • Before draining pasta remove 1 cup of pasta water from the pot.
    • Drain the pasta.
    • Return the noodles to pot with 1 cup pasta water
    • Add warm sauce.
    • Stir.
    • Add roasted broccoli and Brussel sprouts if using.
    • Make individual bowls and add and
      Cashew Vegan Parmesan “Cheese”  and microgreens to each bowl

    Notes

    • Instead of roasting the broccoli and Brussel sprouts, boil them with the noodles for the last 5 minutes. This is a great way to expedite cooking and use less pans, which means less mess.
    • Serve the butternut squash pasta without the vegetables.
    • Add vegan parmesan cheese for an additional cheesy crunch. 
    • Sprinkle with red hot pepper flakes when serving for a little spice. 
    • Make the sauce ahead of time and store it in the refrigerator for up to 4 days before using. 
    • To reheat the sauce, pour into a saucepan and heat on medium-low until heated through.
    • Use gluten-free pasta for a gluten-free option. 

    Nutrition

    Serving: 8gCalories: 111kcalCarbohydrates: 23gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 390mgPotassium: 789mgFiber: 6gSugar: 5gVitamin A: 10655IUVitamin C: 113mgCalcium: 158mgIron: 2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. N.

      October 18, 2021 at 8:18 am

      Hi there,
      Could you please tell me about how many cups of ROASTED butternut squash this recipe needs? Look forward to trying it. Thanks.

      Reply
      • Kathy Carmichael

        October 18, 2021 at 3:21 pm

        Hello, 3-4 cups of butternut squash, cut into equal sizes before roastiing.

        Reply
      • Kathy Carmichael

        October 18, 2021 at 3:21 pm

        Hello, 3-4 cups of butternut squash, cut into equal sizes before roasting.

        Reply

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