Entrees, Fall Recipes, Vegan Food

Extra Creamy Butternut Squash Pasta


Extra creamy butternut squash pasta- the perfect mid-November recipe when its getting darker earlier and you want some easy comfort food! The idea here is that it’s mostly hands off – you roast all the ingredients, then add to your blender and blend until smooth. Takes no time at all and its a deliciously healthier alternative to creamy sauces that are loaded with cheese.

Can I substitute the squash?

Definitely! You could try another type of squash, pumpkin or sweet potato! Keep in mind, it might taste stronger or sweeter depending on what variety you use. I find butternut is fairly mild. However, feel free to experiment and get creative! And if you have success, let us know in the comments below!

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Extra Creamy Butternut Squash Pasta

  • Author: Liv B
  • Yield: 4 servings


Super creamy squash-based sauce over pasta, sprinkled with homemade smoky breadcrumbs.



  • 4 cups peeled and cubed butternut squash
  • 2 tbsp avocado oil
  • 1 tbsp fresh thyme
  • pinch of salt and pepper
  • 1 tsp chilli flakes
  • 1 cup coconut milk
  • 1 tsp vinegar
  • 1 tbsp nutritional yeast
  • 350g dry bowtie or small shape pasta


  • 11/2 cups cubed stale bread
  • 1 tbsp oil
  • 1 tbsp nutritional yeast
  • 1/4 tsp smoked paprika

Optional: fresh thyme for garnish


  1. Sauce: Preheat oven to 400 F.
  2. To a parchment-lined oven-safe casserole dish or baking sheet, add butternut squash, thyme, salt and chilli flakes. Drizzle avocado oil overtop and bake for 30 minutes, stirring halfway through.
  3. Let it cool for about 10 minutes, and while it’s cooling, boil pasta according to package directions until al dente. Drain and set aside.
  4. Add the cooled squash to your blender with the coconut milk, vinegar and nutritional yeast. Blend until smooth. Taste and adjust salt and pepper if needed.
  5. Breadcrumbs: lower heat to 350 F.
  6. Toss bread with the oil and spices. Add to a baking tray; toast for 10 minutes, or until golden brown and dried out. Blitz in a food processor or blender (or just add to a plastic bag and crush with a rolling pin) until it becomes breadcrumbs. Set aside.
  7. Pasta: Add pasta and sauce back to large pot on low-medium heat. Heat, stirring frequently, until hot. Divide into bowls, top with the bread crumbs and serve!


  1. Delicious! I added a pinch of nutmeg and subbed cashew milk for coconut milk. It was the perfect cozy fall meal.

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