# Butternut Squash Pasta

A creamy, vegetable-forward pasta dish made with a roasted butternut squash sauce that is both vegan and kid-friendly.

- Cuisine: Italian
- Category: Dinner
- Diet: vegan, dairy-free
- Language: en

## Ingredients

- 1 whole butternut squash
- to taste olive oil
- to taste kosher salt
- to taste black pepper
- to taste unsweetened plant milk
- to taste silken tofu
- to taste nutritional yeast
- to taste fresh sage
- to taste fresh rosemary
- to taste dairy-free butter
- to taste minced garlic
- to taste calabrian chilies (optional)
- to taste fusilli pasta
- to taste vegan parmesan
- to taste lemon
- to taste pasta water

## Instructions

1. Cut the butternut squash in half, remove the seeds, and peel the skin.
2. Cube the squash, then toss with olive oil, salt, and pepper.
3. Roast the squash on a baking sheet.
4. Combine the unsweetened plant milk, silken tofu, nutritional yeast, and roasted squash in a blender and blend until smooth.
5. Chop the fresh sage and rosemary.
6. Melt dairy-free butter in a pan over medium heat, then sauté the minced garlic and chopped herbs.
7. Add the Calabrian chilies if desired, then pour in the blended squash mixture.
8. Toss in the cooked pasta, and finish by adding vegan parmesan, a squeeze of lemon, and a touch of pasta water.

## Equipment

- knife
- spork
- peeler
- bowl
- baking sheet
- blender
- pan
- wooden spoon
- spider strainer

## Source

- Original video: https://vt.tiktok.com/ZSbmwe8xQ/
- Creator: thee_burgerdude
- Recipe page: https://www.cliprecipe.com/recipe/12c4c935-ff81-4565-98f7-6afc97470c2e
- Extracted: 2026-10-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt