Butternut Squash Sauce & Pasta Recipe

Written By Jana Pudles

This comforting, plant-based dish combines roasted butternut squash with a rich vegan brown butter sauce, tossed with your favorite pasta. Topped with crispy shallots, this meal offers the perfect blend of creamy and crispy textures, making it ideal for a cozy dinner.

Ingredients:

For the Sauce:

  • 1 medium butternut squash, chopped and seeds removed

  • 1 tbsp extra virgin olive oil (EVOO)

  • Salt and pepper, to taste

  • 3 tbsp vegan butter (for browning)

  • 1 shallot, sliced

  • 1/2 cup veggie stock (to loosen the sauce)

  • 1/2 tsp smoked paprika

For the Crispy Shallots:

  • 1 shallot, thinly sliced

  • 2 tbsp vegan butter

For the Pasta:

  • Your favorite pasta (any type; follow package instructions for cooking)

Instructions:

Roast the Butternut Squash:
Preheat the oven to 400°F (200°C). Halve the butternut squash, remove the seeds, and brush with EVOO, salt, and pepper. Place the squash halves cut-side down on a baking sheet and roast for 25-30 minutes, or until a fork easily pierces the flesh.

Prepare the Vegan Brown Butter:
While the squash is roasting, heat the vegan butter in a pan over medium heat until it begins to brown and develop a nutty aroma, about 4-5 minutes. Remove from heat and set aside.

Make the Sauce: Once the butternut squash is roasted and slightly cooled, scoop out the insides and set them aside. In a pan over medium heat, add 1 tablespoon of vegan butter and allow it to melt. Add the sliced shallot and sauté for 4-5 minutes until soft and golden brown, stirring frequently to prevent burning.

Tip: Lower the heat if the shallots start to brown too quickly. You want them golden and caramelized, not crispy. Once done, transfer the sautéed shallots to the blender with the roasted butternut squash and browned butter.

Cook the Pasta:
While preparing the sauce, cook your pasta according to the package instructions. Drain and set aside.

Make the Crispy Shallots:
In the same pan used for browning the butter, melt additional vegan butter and fry the sliced shallots until they are golden brown and crispy. Remove and set aside for topping.

Assemble:
Toss the cooked pasta with the creamy butternut squash sauce, ensuring each noodle is coated. Plate and top with crispy shallots for added texture and flavor.

Jana Pudles
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