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    Home > Vegan Italian Recipes > Vegan Pasta Recipes

    Vegan Butternut Squash Pasta Bake

    Posted: Oct 8, 2016 ยท Updated: Aug 16, 2021

    Jump to Recipe Pin Recipe

    This creamy, dreamy, delicious vegan Butternut Squash Pasta Bake topped with a golden, crunchy, herbed breadcrumbย crustย is one of my favorite weeknight Fall recipes to make and eat. It's elegant and indulgent enough for date night at home with the kid safely tucked into bed, it requires very little actual work so I can spend more time snuggling with my sweetie, and best of all, it needs fewer thanย 10 ingredients.

    Photo of Butternut Squash Pasta Bake in baking dish with sage.

    The flavor in this pasta comes mostly from the butternut squash (I had half left over after making this awesome vegan three bean chili with veggies) mixed in with some sage and a pinch of nutmeg. This classic flavor combination, although simple, packs a huge punch. I roast the butternut squash first which intensifies its sweet, smooth flavor. Cashew cream makes the pasta creamy and smooth. The breadcrumb topping browns in the oven, turning crispy and savory. It's the perfect flavor compliment to the pasta.

    Photo of Butternut Squash Pasta Bake in a yellow and white baking dish.

    I love using homemade breadcrumbs for this: I processed a couple of slices of my sourdough sandwich bread. I don't grind them as fine as the kind you get from the store. I like leaving the crumbs a little large and coarse, which, I think, makes them taste even crunchier when they bake in the oven.

    This is also a healthy pasta, filled with Vitamin A and protein and fiber. I used whole wheat pasta for this, but gluten-free pasta or regular pasta would work just as well.

    Looking for more vegan squash and pumpkin recipes?

    • Vegan Pumpkin Garlic Knots
    • Vegan Pumpkin Bundt Cake
    • Lasagna for Two
    • Pumpkin Spinach Lasagna
    • Vegan Butternut Squash Gratin

    Vegan Butternut Squash Pasta Bake Recipe:

    Photo of Butternut Squash Pasta Bake in white plate.
    Butternut Squash Pasta Bake

    Vegan Butternut Squash Pasta Bake

    A creamy, delicious vegan butternut squash pasta bake for two, with the flavors of sage and nutmeg.
    5 from 7 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main Course/Pasta
    Cuisine: Italian inspired
    Diet: Vegan, Vegetarian
    Keyword: Vegan Butternut Squash Pasta Bake
    Prep Time: 20 mins
    Cook Time: 40 mins
    Total Time: 1 hr
    Servings: 4 servings
    Calories: 395kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • ยฝ butternut squash (peeled and cut into ยฝ-inch cubes, about 2 cups)
    • 1 teaspoon extra virgin olive oil
    • ยผ teaspoon ground black pepper
    • ยฝ pound rotini pasta (another tubular pasta like rigatoni or even macaroni would also be great here)
    • ยผ teaspoon nutmeg
    • 4 leaves sage (fresh, chopped, or 1 teaspoon dried sage)
    • ยฝ cup raw cashewss soaked for 30 minutes and drained

    For the crunchy topping

    • ยฝ cup breadcrumbs
    • 1 tablespoon extra virgin olive oil
    • ยฝ tablespoon sage (fresh, chopped, or ยฝ teaspoon dried)
    • Salt and ground black pepper to taste
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    Instructions

    • Mix the butternut squash with some ground black pepper and 1 teaspoon olive oil. Spread in a single layer on a baking sheet and cook in a preheated, 400 degree oven for 40 minutes.
    • Place a large pot of salted water on the stove. When it comes to a boil, add the pasta and cook until al dente, per manufacturer's instrucitons.
    • While the pasta is cooking, remove the squash to a blender along with the cashews, sage, salt to taste, nutmeg, and 1 ยฝ cups of water
    • Blend into a very smooth sauce.
    • In a large bowl, mix the cooked, drained pasta and the butternut squash sauce and ยฝ cup of the pasta cooking water.
    • Place the pasta in a smallish baking dish -- mine is eight inches by four inches and two inches deep. Smooth into a flat layer.
    • Make the breadcrumb topping by mixing the breadcrumbs with herbs, olive oil, salt and ground black pepper.
    • Spread evenly on top of the pasta.
    • Place the pasta in a preheated 350-degree oven and bake 30 minutes, or until the top is golden-brown.
    • Serve hot with a salad.

    Nutrition

    Calories: 395kcal | Carbohydrates: 57g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Potassium: 266mg | Fiber: 3g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Ramya Vandana Chintakindi

      October 26, 2017 at 3:29 pm

      5 stars
      Hi Vaishali.. just a quick point out.. in the recipe, it says 1/2 inch butternut squash, could you put how much by weight?
      Your blog is my go-to for veggie recipes with a western twist. Loving the site.. keep up the awesome work.

      Reply
    2. Aeli

      October 18, 2017 at 10:59 am

      5 stars
      Absolutely delicious!

      Reply
    3. Clare-Louise

      March 30, 2017 at 2:43 am

      5 stars
      Hi I would like to try this vegan recipe but I am allergic to nuts and don't like cashews what can you use in replace of that? Thanks. This looks awesome and great way to get one of your five a day. Can't wait to make and try.

      Reply
    4. Sunaina Karmakar

      October 20, 2016 at 3:30 am

      good recipe

      Reply
    5. R Lynn

      October 08, 2016 at 9:40 am

      My elderly mother is mostly vegetarian, and it would be so helpful if you would note on each main dish recipe or soup recipe if it is freezable. I fill her freezer with homemade meals, which are much healthier for her. Thank you!

      Reply
      • Vaishali

        October 08, 2016 at 12:51 pm

        Yes great idea, I will try and include when possible. You can freeze this after putting the casserole together and bake before serving.

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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