Easy Vegan Butternut Squash Pasta Recipe

– 2- pounds 2 ½ cups butternut squash peeled, seeded and cut into 1-inch cubes – 2 tsps sea salt more, to taste – 2 freshly ground pepper to taste – 4 Tablespoons extra virgin olive oil divided – 2 sprigs fresh rosemary – 2-3 garlic cloves chopped – ½ cup roughly chopped toasted nuts (preferably pecans, hazelnuts, or, almonds) – ground nutmeg I used fresh nutmeg to grate – 1 pound cavatappi or other curly pasta – 1-½ Tablespoons coarse salt for the pasta water


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Cook time: 25 min

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prep Time

 10 min


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Vegan Butternut Squash pasta is a cozy taste of fall in every bite! This creamy roasted butternut squash pasta with garlic and crunch from toasted pecans is the kind of dish you’ll reach for seconds. Rosemary and freshly grated nutmeg add a warm, earthy flavor to the sweet and savory roasted butternut squash.

What is an easy way to prep butternut squash? – An easy way is to roast the squash whole. – Roast for 20 minutes on a foil lined baking sheet, or just until the flesh softens. – Carefully remove squash from the oven and let it cool down for a few minutes. – Slice the squash into halves, carefully removing the skin, and then into the size you need. – Place the squash back into the oven for about another 20-30 minutes until it’s ready.

Which pasta is best to use in this sauce? I used trottole pasta, which is a corkscrew shaped pasta. Cavatappi (another corkscrew shaped pasta) would be great. You could use rigatoni, penne or whatever short pasta you like. Spaghetti could also work with this recipe. Can I add cheese to this pasta recipe? If you’re not vegan (or dairy-free), grate on some Parmigiano Reggiano or pecorino cheese. If you’re vegan/dairy-free and are looking for a “cheesy” flavor, sprinkle on your favorite “parmesan” shreds (or whatever grated vegan “cheese” you like).


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