Published: by Absolutely Recipes, in the recipes category.

Creamy Butternut Squash Pasta Recipe.

Ingredients:

1/2 small butternut squash, halved vertically, and seeded
Extra-virgin olive oil
2 shallots, coarsely chopped (1/2 cup)
3 garlic cloves, unpeeled
3/4 cup water
1/2 cup raw cashews
1 TBSP nutritional yeast
1 TBSP balsamic vinegar
10 fresh sage leaves
1 TBSP fresh thyme, plus a few leaves for garnish
12 ounces rotini pasta
Sea salt and freshly ground black pepper
Sauteed broccoli, for serving, optional

Recipe Instructions:

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet.
Wrap the shallot and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet.
Roast for 30 minutes or until the squash is soft.
Scoop 1 cup of the squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, 2 TBSPs olive oil, nutritional yeast, vinegar, sage, thyme, 3/4 TSP salt, and several grinds of black pepper.
Blend until creamy.
Cook the pasta according to package directions in a pot of salted boiling water.
Reserve 1 cup of the hot pasta water.
Drain the pasta and return to the pot.
Stir in the sauce, adding 1/2 to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta.
Season with 1/4 to 1/2 TSP salt.
Top with freshly ground black pepper, a few thyme leaves and sautéed broccoli, if desired.

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