Christmas | Cooking | Lunch/Dinner | Pasta | Thanksgiving
Vegan Butternut Squash Alfredo
Butternut squash is one of those fall veggies that never gets old. It’s sad to think of all the years that I never gave it the time of day until I was in my early 20’s. As a child my mom loved yellow squash and of course it wasn’t something I had a preference for. Being that the word squash was associated with this veggie I believe I just assumed that it would be the exact same through and through and of course..Â
It’s completely different! (palm to face)
Butternut squash is one of those magic veggies that is actually high in sugar compared to most veggies, but provides a wonderful color and mild flavor that pairs perfectly with sage or rosemary. Â The biggest downside to working with butternut squash can be all the peeling and chopping as it as a very dense veggie. However, today you can find pre chopped butternut squash and even frozen which is pre steamed and ready to go.Â
What’s truly fab about this veggie is that you can roast it and simply enjoy it by itself, make a soup, or make a pasta sauce with just a handful of ingredients!
What’s fab about this particular pasta sauce, is everything! It’s quick, easy, cheesy, affordable, flavorful, nutrient packed, can easily be made in bulk, perf for fall, and non vegan approved!
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If you’re looking for an easy peasy fall vegan dish, you have to try this Butternut Squash Alfredo!
 Why this recipe is great:
EasyÂ
Affordable
Packs kale
Packs cashewsÂ
Can easily be made in bulk
Cheesy
Non vegan approved
Perf for fall
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Vegan Butternut Squash Alfredo
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 tbsp vegan butter (you can sub olive oil)
- 1 Tbsp finely chopped fresh sage
- 3 cloves garlic , minced
- 1 large shallot, chopped
- 1 bag frozen whole foods butternut squash (4 cups)
- 1 cup low-sodium vegetable broth
- 1 cup almond milk
- 2 tbsp nutritional yeast
- 1 cup soaked cashews
- 1 tsp pumpkin spice
- Salt/pepper as desired
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup Follow Your Heart vegan parmesan , plus more for serving (optional)
Other:
- Penne pasta
- 1/2 cup toasted pine nuts
Instructions
- In a large skillet add the butter, sage, and chopped shallot. Saute until slightly soft, about 2-3 minutes.
- Next add in the garlic, saute for 1-2 minutes and then add the defrosted butternut squash, pumpkin spice, optional red pepper flakes and saute for a few additional minutes minutes. Add the vegetable stock and bring to a quick boil then remove from heat. (If you’re using fresh butternut squash cook for 10 minutes over medium until softened)
- Add soaked cashews, nutritional yeast, and almond milk to a food processor or blender, blend until smooth. Now add the butternut squash mixture and blend it all together. Add additional almond milk or broth to create the desired consistency. Season with salt and pepper as needed.
- Toss the sauce with cooked pasta and top with additional vegan parm, sage and toasted pine nuts
Notes
You can roast the butternut squash and or fry the sage for more flavor
You can throw in shredded kale with the cooked pasta and sauce to give it more of a nutrient boost!
Sauce can get dryer as it sits or is heat. Simply add more almond milk or broth to achieve the desired consistency.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1
