I just made a Vegan Butternut Squash pasta that’s smoky, spicy and absurdly creamy, and honestly it might ruin other weeknight dinners for you.

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I’m obsessed with this spicy butternut squash pasta because it’s smoky, creamy and actually bold. I love a riff on Vegan Butternut Squash that doesn’t taste like fake cheese or a sad blender soup.

The roast notes and smoked paprika wake up the whole dish so you want more, and the heat from red pepper flakes keeps you honest. I make it when I want a messy, satisfying bowl that feels like adult comfort food.

This is one of my favorite Butternut Squash Pasta Recipes right now, and the bite of garlic cloves pulls it all together every single time.

Ingredients

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Butternut squash: sweet, creamy base that coats the pasta.
Pasta: chewy vehicle for that spicy, silky sauce.
Cashews: add richness and a little protein punch.
Coconut milk: makes it silky and slightly tropical.
Olive oil: smooth mouthfeel and gentle toasty notes.
Onion: sweet backbone, it caramelizes nicely.
Garlic: punchy aromatics, warms everything up.
Smoked paprika: smoky warmth, adds cozy depth.
Red pepper flakes: spicy kick you can control.
Cumin: earthy hint, ties the spices together.
Vegetable broth: thins sauce while adding savory depth.
Nutritional yeast: cheesy vibe without dairy, nutty umami.
Lemon juice: bright pop that cuts richness.
Maple syrup: balances heat with subtle sweetness.
Sea salt: brings out every ingredient’s best.
Black pepper: sharp finish and gentle heat.
Sage or thyme: herbaceous lift, slightly woodsy.
Parsley: fresh garnish, makes it look alive.

Ingredient Quantities

1 medium butternut squash (about 2 to 3 lb), peeled, seeds removed and cut into 1 inch cubes

12 oz dried pasta (rigatoni, penne or casarecce work great)

3/4 cup raw cashews, soaked in hot water 20 minutes then drained

1/2 cup canned full fat coconut milk or unsweetened plant milk

3 tablespoons olive oil, divided

1 medium yellow onion, roughly chopped

3 garlic cloves, smashed

1 to 2 teaspoons smoked paprika (start with 1 and add to taste)

1/2 to 1 teaspoon crushed red pepper flakes (depending on how spicy you want it)

1/2 teaspoon ground cumin

1 to 1 1/2 cups vegetable broth, plus more if needed

3 tablespoons nutritional yeast

1 tablespoon lemon juice

1 teaspoon maple syrup or agave

1 to 1 1/2 teaspoons fine sea salt, adjust to taste

1/2 teaspoon freshly ground black pepper

Fresh sage or thyme leaves, a small handful chopped (optional but tasty)

Fresh parsley for garnish (optional)

How to Make this

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1. Preheat oven to 425 F. Toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, a pinch of salt and pepper, spread on a baking sheet in a single layer, and roast 25 to 30 minutes until edges are caramelized and tender. Stir once halfway through so they brown evenly.

2. While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain the pasta and set aside.

3. In a blender combine the drained soaked cashews, coconut milk, 1 to 1 1/2 cups vegetable broth, roasted squash (reserve a few cubes for garnish if you want), 3 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon maple syrup, 1 teaspoon smoked paprika (add more later if you want it smokier), 1/2 to 1 teaspoon crushed red pepper flakes, 1/2 teaspoon cumin, 1 to 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Blend until very smooth, adding extra broth or reserved pasta water a little at a time to reach a creamy, pourable sauce.

4. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and smashed garlic and cook, stirring, until soft and golden, about 6 to 8 minutes. Scrape up any brown bits, they add flavor.

5. Pour the blended squash sauce into the skillet with the onion and garlic. Simmer gently for 3 to 5 minutes to warm through and let flavors marry. Taste and adjust smoked paprika, crushed red pepper, salt, lemon or maple as needed. If the sauce is too thick, thin with reserved pasta water or more vegetable broth.

6. Add the cooked pasta to the skillet and toss to coat thoroughly, adding a few tablespoons of reserved pasta water if needed to make the sauce cling to the pasta. Heat together 1 to 2 minutes so the pasta absorbs some sauce.

7. Stir in the chopped fresh sage or thyme leaves if using, fold gently so the herbs release aroma but dont get mushy. Remove from heat.

8. Plate the pasta and garnish with the reserved roasted squash cubes, a sprinkle of fresh parsley, and extra crushed red pepper or nutritional yeast if you like. Serve hot.

9. Leftovers keep well in the fridge for 3 to 4 days. Reheat on the stove with a splash of plant milk or broth to loosen the sauce so it doesnt dry out.

Equipment Needed

1. Baking sheet (rimmed) for roasting the squash
2. Large pot for boiling pasta
3. Colander to drain pasta and cashews
4. High-speed blender for the sauce (or food processor)
5. Large skillet for the sauce and tossing pasta
6. Chef’s knife and cutting board for prepping squash, onion and herbs
7. Measuring cups and spoons for oils, spices and liquids
8. Wooden spoon or heatproof spatula for stirring and scraping the pan

FAQ

Q: Can I make this gluten free?

A: Yes, just swap the dried pasta for your favorite gluten free pasta and watch the cooking time. Some gluten free pastas get mushy faster so start checking a minute or two before the package time.

Q: Do I have to soak the cashews?

A: It makes the sauce much creamier. If you're short on time pour boiling water over them and soak 10 to 15 minutes, then drain. You can skip soaking and use a higher speed blender but the texture might be a bit gritty.

Q: How spicy will it be with the listed amounts?

A: With 1 teaspoon smoked paprika and 1/2 teaspoon red pepper flakes it has a gentle kick. Use 2 teaspoons smoked paprika and 1 teaspoon red pepper for noticeable heat. Remember you can always add more crushed red pepper at the end.

Q: Can I roast the squash instead of sautéing?

A: Yes, roasting at 425 F for 25 to 30 minutes makes it sweeter and caramelized. Reduce added oil in the pan and add vegetable broth when blending to loosen the sauce.

Q: My sauce is too thick or too thin, what do I do?

A: Too thick add more vegetable broth 1/4 cup at a time or a splash more coconut milk. Too thin simmer the sauce gently until it reduces or blend in a few extra cashews for body.

Q: Can I make this ahead and reheat?

A: Yep. Store sauce and pasta separately in the fridge up to 3 days. Reheat sauce gently on low adding a little broth to loosen it then toss with warmed pasta. Freezes well for 2 months, thaw overnight in the fridge before reheating.

Spicy Butternut Squash Pasta Recipe Substitutions and Variations

Butternut squash: try sweet potato, pumpkin, or kabocha squash. Sweet potato gives a sweeter, silkier sauce while kabocha is nuttier. If using pumpkin, choose canned unsweetened and reduce added liquid a bit.
Raw cashews: swap with blanched almonds, sunflower seeds, or silken tofu. Almonds need a bit longer soak, sunflower seeds are cheaper and nut free, silken tofu makes it extra creamy but less sweet.
Full fat coconut milk: use canned plain soy milk, oat milk, or Greek yogurt (thin with a splash of water). Oat and soy keep it dairy free, yogurt adds tang so cut the lemon by a bit.
Nutritional yeast: substitute grated Parmesan, miso paste (use less), or tahini for umami. Parmesan adds salt and depth, miso gives savory punch but can be salty, tahini makes it richer and slightly bitter.

Pro Tips

1) Roast for max caramelization. Don’t crowd the pan or the squash will steam not brown. Give each cube some space, flip once halfway, and if you want deeper flavor, broil the last 2 minutes but watch it so it doesn’t burn.

2) Make the cashew-coconut blend ultra smooth. Blend the cashews with some warm broth first, then add the squash and rest of the liquid. If it still feels grainy, blend longer or strain through a fine mesh for a silkier mouthfeel.

3) Use the pasta water like gold. Add it slowly to loosen the sauce so it clings to the pasta, not pools under it. Start with a few tablespoons and save the rest for reheating leftovers when the sauce tightens up.

4) Balance the flavors at the end. That lemon juice and the maple are tiny but crucial. Add salt last, taste after you tweak the smokiness and heat, and don’t be shy to brightened it with an extra squeeze of lemon or a pinch more maple if it feels flat.

Spicy Butternut Squash Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made a Vegan Butternut Squash pasta that's smoky, spicy and absurdly creamy, and honestly it might ruin other weeknight dinners for you.

Servings

servings

Calories

532

kcal

Equipment: 1. Baking sheet (rimmed) for roasting the squash
2. Large pot for boiling pasta
3. Colander to drain pasta and cashews
4. High-speed blender for the sauce (or food processor)
5. Large skillet for the sauce and tossing pasta
6. Chef’s knife and cutting board for prepping squash, onion and herbs
7. Measuring cups and spoons for oils, spices and liquids
8. Wooden spoon or heatproof spatula for stirring and scraping the pan

Ingredients

1 medium butternut squash (about 2 to 3 lb), peeled, seeds removed and cut into 1 inch cubes
12 oz dried pasta (rigatoni, penne or casarecce work great)
3/4 cup raw cashews, soaked in hot water 20 minutes then drained
1/2 cup canned full fat coconut milk or unsweetened plant milk
3 tablespoons olive oil, divided
1 medium yellow onion, roughly chopped
3 garlic cloves, smashed
1 to 2 teaspoons smoked paprika (start with 1 and add to taste)
1/2 to 1 teaspoon crushed red pepper flakes (depending on how spicy you want it)
1/2 teaspoon ground cumin
1 to 1 1/2 cups vegetable broth, plus more if needed
3 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon maple syrup or agave
1 to 1 1/2 teaspoons fine sea salt, adjust to taste
1/2 teaspoon freshly ground black pepper
Fresh sage or thyme leaves, a small handful chopped (optional but tasty)
Fresh parsley for garnish (optional)

Directions

Preheat oven to 425 F. Toss the cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, a pinch of salt and pepper, spread on a baking sheet in a single layer, and roast 25 to 30 minutes until edges are caramelized and tender. Stir once halfway through so they brown evenly.
While the squash roasts, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain the pasta and set aside.
In a blender combine the drained soaked cashews, coconut milk, 1 to 1 1/2 cups vegetable broth, roasted squash (reserve a few cubes for garnish if you want), 3 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon maple syrup, 1 teaspoon smoked paprika (add more later if you want it smokier), 1/2 to 1 teaspoon crushed red pepper flakes, 1/2 teaspoon cumin, 1 to 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Blend until very smooth, adding extra broth or reserved pasta water a little at a time to reach a creamy, pourable sauce.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and smashed garlic and cook, stirring, until soft and golden, about 6 to 8 minutes. Scrape up any brown bits, they add flavor.
Pour the blended squash sauce into the skillet with the onion and garlic. Simmer gently for 3 to 5 minutes to warm through and let flavors marry. Taste and adjust smoked paprika, crushed red pepper, salt, lemon or maple as needed. If the sauce is too thick, thin with reserved pasta water or more vegetable broth.
Add the cooked pasta to the skillet and toss to coat thoroughly, adding a few tablespoons of reserved pasta water if needed to make the sauce cling to the pasta. Heat together 1 to 2 minutes so the pasta absorbs some sauce.
Stir in the chopped fresh sage or thyme leaves if using, fold gently so the herbs release aroma but dont get mushy. Remove from heat.
Plate the pasta and garnish with the reserved roasted squash cubes, a sprinkle of fresh parsley, and extra crushed red pepper or nutritional yeast if you like. Serve hot.
Leftovers keep well in the fridge for 3 to 4 days. Reheat on the stove with a splash of plant milk or broth to loosen the sauce so it doesnt dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.