Pasta with Creamy Squash Sauce

I made this recipe up earlier this week.  The idea was abrewing in my head while Kira was at school and then I knew I needed some fresh ginger to make it happen.  Luckily my friend Patty had some on hand to share.  🙂

My daughter does not really like winter squashes, but she liked this pasta dish!!  (And those of us who do like winter squashes, liked it too.)  Serve with a green salad or some green veggie.


  • 1 1/2 – 2 lbs winter squash (I used 2 small acorn squashes)
  • olive oil
  • 1/4 tsp salt
  • 1/2 tsp white pepper
  • 1/4 cup raw cashews, soaked in hot water for 30+ minutes then drained
  • 10 oz pasta
  • 1 Tbsp honey
  • 1 tsp fresh ginger, minced
  • 1/4 cup almond milk
  • 1/2 large bouillon cube (or 1 small)
  • 1/8 tsp nutmeg
  • up to 1/4 tsp more white pepper, to taste
  • 1/4+ cup water, as needed

Preheat oven to 400 degrees.  Cut winter squash(es) in halves or quarters.  Brush with olive oil and season with 1/4 tsp salt and 1/2 tsp white pepper.  Roast until very fork tender, time will vary greatly depending on the squash sizes.  (If you are in a rush, cut your squash into smaller chunks – maybe even eighths.)

Boil some water for pasta.  Remove some of the boiling water and pour on cashews.  Cook pasta according to package directions.

Once the squash is tender, use a spoon to scoop out all of the squash flesh.  Place in a blender or a measuring cup/bowl if using an immersion blender.  Add drained cashews, and last list of ingredients.  Blend well, adding water as needed for your desired consistency.  Toss with hot pasta and serve!

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4 thoughts on “Pasta with Creamy Squash Sauce

    1. jessica37 Post author

      I have seen that recipe – it’s what got me thinking to do what I did, but I don’t think I would have liked the flavor profile on that one as much as what I did for mine. (Especially Dan and Kira – the miso, nutritional yeast, squash combo doesn’t sound super appealing to me….) If you try the ppk one, let me know what you think!!!

  1. Elizabeth

    We loved it -I’m sure they are very similar! The miso and yeast aren,t strong, just added a little saltiness (like your boullion) and cheesiness. I added a bunch of chopped kale into the pasta for the last minute, and served with sliced tomatoes. Katherine is not big on ginger…


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