Menu
Preheat oven to 400º
Toss the butternut squash pieces, onions, and unpeeled garlic on a sheet pan. Pour 1 tablespoon of olive oil over the top with the salt and pepper. Toss and cook for about 30 minutes.
Remove from the oven and let cool 5 minutes.
Begin making the pasta as directed on packaging. Reserve 1 cup of pasta water.
Once slightly cooler, add the squash, onion, garlic, cashews, vinegar, and milk to blender. Blend for 30 seconds to 1 minute. Mixture should be silky smooth.
Add the remaining olive oil into a saucepan along with the sage leaves and thyme over medium low heat. Cook 2-3 minutes, then pour in the blended mixture. Cook 2-3 minutes until warm and thickened to your desired consistency.
Add in the pasta and stir until combined. Add in small amounts of pasta water until glossy and smooth.
Finish with additional salt, pepper, and some fresh parmesan cheese on top. Enjoy!
PREP TIME
COOK TIME
SERVINGS
2 tablespoon olive oil
½ butternut squash, peeled, cubed, and seeded
½ yellow onion, roughly chopped
4 cloves garlic
½ tsp salt
¼ tsp pepper
1 cup milk of choice, unflavored
½ cup raw cashews
1 tablespoon balsamic vinegar
5 fresh sage leaves
2 teaspoon fresh thyme
12 oz rigatoni
Parmesan cheese to finish
Did you try this recipe? I would love to hear from you! Please leave a comment below, and feel free to ask any questions if you’re unsure of anything.
Did you try this recipe? I would love to hear from you! Please leave a comment below, and feel free to ask any questions if you’re unsure of anything.
Vegan
Vegetarian
Dairy-Free
Gluten-Free
Join our newsletter and be the first to know when new recipes are released!
