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This butternut squash pasta with pecans is my ultimate autumn comfort food. It’s decadent, creamy, savoury, slightly sweet from the squash and coconut milk, perfectly spicy and seriously satisfying. I am telling you, even the vegetable haters would love this sauce! ♥︎
I know, I know…I am such a white girl. But what can I do, anything pumpkin or squash makes me excited this time of the year. I can never get enough. Soup, pasta, hummus, salad, smoothie, pie, chia pudding – you name it. Dishes like this healthy and creamy butternut squash pasta are the reason why I love autumn so much. So quick and easy to make, you don’t need any crazy ingredients, plus there are endless options to upgrade it. The puréed butternut squash is rich and luxurious without any butter or cream, but of course you can add some cashew cream for example if you like. It is delicious with a lots of fresh herbs or with fried sage. Other nuts and seeds or any of your favourite baked, fried or sautéed veggies (kale, kale, kale!!!) would take it to a whole new level too. I like it with my vegan parmesan too or with tempeh bacon bits. This time I used whole grain pasta, but you can try with any of your favourite pasta or for a lighter version with zucchini or beet noodles!
Check out my other pumpkin/squash recipes:
- Cream of Pumpkin and Apple Soup
- Vegan Pumpkin Pudding
- Pumpkin Pizza with Zucchini and Nuts
- Creamy Pumpkin Soup with Bell Pepper
- 5-Ingredient Pumpkin Cakes
- Pumpkin Hummus
- Pumpkin Spice Chia Pudding
- Easy Multipurpose Pumpkin Cream
Creamy Butternut Squash Pasta with Pecans
- Total Time: 30 mins
- Yield: 4 1x
Ingredients
- pasta of your choice
- 1 small butternut squash
- 1 yellow onion
- 2 cloves of garlic
- 1 tsp fresh chopped sage
- 1 tsp fresh rosemary
- 1 tsp herbes de provence
- 1/2 tsp red pepper flakes
- 2 cups of vegetable stock or water
- 3–4 tbsp coconut milk (optional)
- 1 lime, juice
- 1 large handful of pecans
- salt, pepper
Instructions
- Peel butternut squash and onion and chop into small pieces. Add them to a large pot with sage, rosemary, herbes de provence, red pepper flakes, 1 minced clove of garlic, salt, pepper and veggie stock, then cook for 15-20 minutes or until squash is totally soft.
- Meanwhile prepare your pasta according to package instructions.
- Toast pecans, then chop them roughly. Set aside.
- Once the squash is done, add the mixture with the other clove of garlic, coconut milk and lime juice to a food processor and blend until completely smooth.
- Toss pasta with the sauce and serve warm with pecans on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main
Rebecca @ Strength and Sunshine says
O I have to make this! I want a bowl right now! And I love the pecans!!! That’s the perfect “savory/sweet” crunch to add!
green evi says
Pecans are soooo good ♥︎
Hannah | The Swirling Spoon says
“such a white girl” hahahaha! this sauce looks super, SUPER creamy! xx
green evi says
Thanks and of course I am 😀
Jane O says
Fixed this tonight and was delicious! Didn’t use a food processor, just used a potato masher. Worked great!
green evi says
I’m glad you liked it.
I bet it has a great texture with the potato masher, next time I’ll try it that way 🙂
Josefine says
Yummy yummy! Fall food at it’s best 😀
green evi says
🙂
Jenny says
Delicious!
I am planning on making this tonight.
green evi says
Let me know if you liked it!
Jenny says
Loved it!
green evi says
🙂
Bella says
I made this yesterday and it was delicious. Baked it in the oven with some cheese on top 🙂
green evi says
Lovely!
The baked version sounds delicious too 🙂
Cara's Healthy Cravings says
This sauce looks like a winner to me!
I love the simplicity and deliciousness of it all.
green evi says
Thanks, Cara 🙂
Anu-My Ginger Garlic Kitchen says
This butternut squash pasta looks indeed so creamy and flavorful. Love the addition of peacn. DELICIOUS!
green evi says
Thank you, Anu!
I am totally in love with pecans 🙂
Lauren Gaskill | Making Life Sweet says
Oh WOW! I think this might be my new favorite pasta recipe. I LOVE this butternut squash sauce. 🙂
green evi says
Thank you so much, Lauren!!
Loren says
Made the Creamy butternut squash pasta tonight and everyone (including my teenage daughters) LOVED it. Didn’t have pecans so I roasted the pumpkin seeds I had in the freezer…they added a nice crunch. Fall/Winter dish to add to the monthly menu! First time with your blog- look forward to referring to it again and again.
green evi says
Hi Loren, I’m so glad to hear that you all liked the pasta! I hope you’ll find more recipes on the blog you’ll enjoy <3