21 Best Fall Pasta Recipes Pasta Recipe
A Heartwarming Bowl of Butternut Squash Pasta
The air is crisp outside, leaves flutter down from the trees in a brilliant display of amber and gold, and the light of the autumn sun casts a warm glow through my kitchen window. As I stir a pot of bubbling pasta, I can’t help but think back to all the times I’ve shared cozy dinners with loved ones at this very table. There’s something especially comforting about food that warms both the heart and the belly.
Today, I’m inviting you into my kitchen to share one of my beloved fall recipes—a creamy Butternut Squash Pasta. This dish is a celebration of the season, capturing the sweet earthiness of squash and the rich flavors of fresh herbs. It’s a recipe I return to year after year, and it never fails to create moments of joy around the dinner table.
Ingredients
- ½ small butternut squash, halved vertically and seeded
- Sea salt and freshly ground black pepper
- 2 shallots, coarsely chopped
- 3 garlic cloves, unpeeled
- ¾ cup water
- ½ cup raw cashews
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- 1 tablespoon nutritional yeast
- 1 tablespoon balsamic vinegar
- 10 fresh sage leaves
- 1 tablespoon fresh thyme leaves (plus more for garnish)
- 12 ounces rotini pasta
Directions
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Preheat and Prepare
Preheat your oven to 425°F. Line a baking sheet with parchment paper—this will make clean-up a breeze later! -
Season the Squash
Drizzle the butternut squash with a little olive oil, and sprinkle it generously with sea salt and freshly cracked pepper. Place it cut-side down on the prepared baking sheet. Wrap the shallots and garlic in foil, drizzling them with olive oil and a pinch of salt too, and tuck them next to the squash. Roast it all for about 30 minutes, or until the squash is tender and beautifully golden. -
Blend the Sauce
Once the squash is out of the oven and has cooled slightly, scoop out about one cup of the flesh. Add this to your blender along with the roasted shallots, peeled garlic, water, cashews, olive oil, nutritional yeast, balsamic vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of black pepper. Blend until you have a smooth, creamy sauce – it should be dreamy and luxurious! -
Cook the Pasta
While you’re blending, bring a large pot of salted water to a boil. Cook the rotini according to the package instructions, saving about a cup of that glorious pasta water before draining. -
Combine
Return your drained pasta to the pot and stir in the creamy sauce. Use the reserved pasta water to adjust the consistency to your liking; I usually add between ½ to 1 cup. Sprinkle in more salt to taste, then stir it all together until each piece of pasta is lovingly coated in that warm sauce. - Serve
Plate up your pasta and add a flourish of freshly ground black pepper and a few thyme leaves on top. If you’re feeling extra generous, drizzle a little more olive oil over the finished plate!
This dish tells the story of autumn on a plate. The butternut squash adds a natural sweetness that pairs beautifully with the warm herbs, while the cashew blend creates a delightful creaminess that clings to every twist of pasta.
A Quick Tip
Feel free to customize this delightful dish! You can add sautéed mushrooms for an earthy twist, or toss in some spinach for a pop of color and nutrition. A sprinkle of toasted pumpkin seeds or nuts can also add a delicious crunch on top. Make it your own, and enjoy every comforting bite!