Butternut Squash Cheezy Pasta

Have you ever taken a bite of something and done a little dance move? Then took another, and danced again. And another bite, another move, repeating this cycle until you’ve both choreographed a full “So You Think You Can Dance” routine and finished the bowl? Just me? Well, take a bite of this dish and then tell me it didn’t make you want to bust a move!

Listen, I’m not a huge squash fan. Its just not my fave. But when fall comes around grocery stores are basically throwing it into your shopping cart. So when I end up with butternut squash, I want to minimize all the nasty, soggy parts that I don’t like about squash, and maximize the semi-sweet, nutty flavor. How do I do this? Puree that bad boy, turn it into a sauce, and dump it over pasta with freshly cracked black pepper.

When butternut squash is pureed, the earthy, nutty flavors really come out to play and you end up with a velvety texture that is oh-so appealing. In this recipe, we throw in a bit of nutritional yeast to give it a cheese-like funk (in the best way), and flavor with some garlic and spices.

This one will be a crowd pleaser. If you serve it to a dinner party, I’ll guarantee the dinner ends in a dance party.

Butternut Squash Cheezy Pasta (vegan)

Yield: 6 servings


3 cups butternut squash, diced + peeled

3/4 cups soaked cashews

2 cloves garlic

1/4 cup water

2 tablespoons nutritional yeast

2 teaspoons chili powder

2 teaspoons onion powder

1 tablespoon extra virgin olive oil

1 teaspoon white vinegar

1 teaspoon salt

1 teaspoon black pepper

1 lb uncooked pasta


1) Steam the butternut squash until tender.

2) Blend all ingredients (except pasta) in a high speed blender. Taste and adjust seasonings as needed.

3) Heat a large pot of water over high heat. Once boiling, add pasta and cook according to package directions.

4) In a large bowl, dump drained pasta and add butternut squash sauce. Stir to combine. Serve with fresh cracked black pepper on top. Enjoy!