Butternut Squash Pasta Sauce Recipe

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This butternut squash pasta sauce makes for a delicious, autumn-inspired pasta dish!

I loved this sauce so much, I actually enjoyed what I didn’t use on pasta, as soup. But either way you enjoy it, the nutmeg-y flavor is perfect for this time of year. It’s warm, smooth, creamy and comforting, and there isn’t a drop of dairy in the entire thing thanks to one, secret ingredients. Cashews!

A wooden bowl of pasta sits on a table and a pitcher of this Butternut Squash Pasta Sauce is being poured over the top of it.

Soaked cashews will make just about any sauce creamy, just as if you’d used heavy cream. Sometimes, it’s even creamier! I made a delicious alfredo sauce with it a while back, and thought the cashews would be excellent made this way as well. And they were!!


While this recipe calls for soaking your cashews overnight, there is a way to soak them faster. All you have to do is put the cashews into a pot with enough water to cover them well and then bring them to a boil on your stovetop. Once the water reaches the boiling state, remove the pot from the heat, cover, and let sit for 20 minutes. Strain the water off, and you've got soaked cashews! You can also simply cover them with boiling water from a kettle and let them sit for 20 minutes. Whichever is easier. Discard the strained water.


There really isn't a lot of science or exact measurement here. All you have to do is ensure that the cashews are well covered. Note that they will expand to about twice their size and you still want them to be well covered in water. So eyeball it. Don't be stingy with the water and they'll be fine!


Soaked cashews are a wonderful snack on their own. But if you don't want to eat them as is, blend them into just about any sauce in place of diary for a creamy sauce. Note that you'll want to use broth of some sort (vegetable broth tastes best in most cases) to get a saucier consistency. If you try to blend them without liquid, you may burn out your blender!


Absolutely!! In fact, you can easily soak a large quantity of cashews for easy use whenever you need them! No need to thaw for more than 5-10 minutes. In fact, in most cases, I don't thaw them at all! I just pop them into my blender with some broth and whatever else I want to add and I get a delicious, creamy sauce every time!

A wooden bowl, filled with pasta, sits on a table with a small pitcher of Butternut Squash Pasta Sauce sitting behind it.

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A wooden bowl of pasta sits on a table and a pitcher of this Butternut Squash Pasta Sauce is being poured over the top of it.

Butternut Squash Pasta Sauce Recipe

A creamy, delicious sauce you can pour over your favorite type of pasta.
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Course: Pasta, Sauce
Cuisine: American
Soaking Time: 8 hours
Total Time: 8 hours
Servings: 6 servings
Calories: 78kcal
Author: Tiffany McCauley


  • Blender


  • ½ cup soaked, raw cashews
  • 1 cup cooked butternut squash
  • 1 ¾ cups vegetable broth (no sugar added)
  • 1 tsp. ground nutmeg
  • ½ tsp. salt


  • Soak the cashews overnight in filtered water.
  • When ready, drain the water from the nuts and pour the cashews into a blender.
  • Add the remaining ingredients and blend until smooth.
  • Adjust salt and nutmeg to your liking, blending after each addition, if any.
  • Pour over your favorite pasta and serve.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.5cup | Calories: 78kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 436mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2626IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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