Butternut squash spaghetti is a delightful vegan twist on traditional pasta dishes, combining the natural sweetness and creamy texture of butternut squash with aromatic herbs and spices. This recipe is perfect for anyone seeking a comforting yet healthy meal that’s both satisfying and easy to prepare.
Whether you’re a seasoned vegan or just looking to incorporate more plant-based dishes into your diet, this butternut squash spaghetti recipe will quickly become a favorite. The vibrant orange squash adds a beautiful color to your plate, while the blend of garlic, nutritional yeast, and fresh herbs brings a burst of flavor that’s sure to please your taste buds.
What makes this dish truly special is its versatility and nutrition-packed ingredients. It’s gluten-free if you opt for your favorite gluten-free pasta, and entirely plant-based, making it suitable for a variety of dietary needs.
Plus, it’s a fantastic way to enjoy fall produce any time of year! Dive into this easy-to-follow recipe, and discover how simple it is to create a delicious, wholesome meal from scratch.
Why You’ll Love This Recipe
This butternut squash spaghetti recipe is a wonderful addition to your vegan recipe collection because it’s:
- Nutritious: Loaded with vitamins A and C, fiber, and antioxidants from the butternut squash.
- Comforting: Creamy and rich without any dairy, thanks to the natural texture of the cooked squash.
- Easy to Prepare: Minimal ingredients and straightforward steps make it perfect for weeknight dinners.
- Flavorful: The combination of garlic, nutritional yeast, and herbs creates a savory depth of flavor.
- Customizable: You can easily add your favorite vegetables or nuts for extra texture and nutrition.
Ingredients
- 1 medium butternut squash (about 2 to 3 pounds), peeled and cubed
- 8 oz spaghetti (use gluten-free if preferred)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast
- 1/2 cup vegetable broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
- Optional toppings: toasted pine nuts, vegan parmesan, red pepper flakes
Equipment
- Large pot for boiling pasta
- Medium saucepan or skillet
- Blender or food processor
- Vegetable peeler
- Sharp knife
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
Instructions
- Prepare the butternut squash: Peel the squash with a vegetable peeler, cut off the ends, and slice it in half lengthwise. Scoop out the seeds and chop the flesh into 1-inch cubes for even cooking.
- Cook the squash: Place the cubed butternut squash in a medium saucepan. Add vegetable broth just enough to cover the bottom (about 1/2 cup) and bring to a simmer over medium heat. Cover and cook for 10-15 minutes, or until the squash is tender and easily pierced with a fork.
- Cook the spaghetti: While the squash is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
- Sauté the garlic: In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Make the squash sauce: Transfer the cooked squash and vegetable broth into a blender or food processor. Add the sautéed garlic, nutritional yeast, dried sage, dried thyme, lemon juice, salt, and black pepper. Blend until smooth and creamy. If the sauce is too thick, add a little water or broth to thin it out.
- Toss pasta with sauce: Return the drained spaghetti to the pot or a large mixing bowl. Pour the butternut squash sauce over the spaghetti and gently toss until all noodles are evenly coated.
- Serve and garnish: Divide the pasta among plates. Garnish with freshly chopped parsley, optional toasted pine nuts, vegan parmesan, and a pinch of red pepper flakes for a little heat if desired.
Tips & Variations
“For an extra boost of flavor, roast the butternut squash instead of boiling it. Simply toss cubes with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25-30 minutes until caramelized.”
- Make it gluten-free: Swap regular spaghetti for gluten-free pasta varieties.
- Add greens: Stir in sautéed spinach or kale for added nutrition and color.
- Nutty crunch: Top your pasta with toasted walnuts or pecans for extra texture.
- Spicy kick: Incorporate a pinch of smoked paprika or cayenne pepper into the sauce.
- Vegan cheese: Nutritional yeast adds a cheesy flavor, but you can also sprinkle your favorite vegan parmesan or cashew cheese on top.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 320 kcal |
Carbohydrates | 55 g |
Protein | 9 g |
Fat | 7 g |
Fiber | 8 g |
Vitamin A | 150% DV |
Vitamin C | 25% DV |
Calcium | 10% DV |
Iron | 15% DV |
Serving Suggestions
This butternut squash spaghetti pairs beautifully with a fresh green salad tossed in a tangy vinaigrette. Try combining mixed baby greens, cherry tomatoes, cucumber, and a lemon-tahini dressing for a light yet flavorful side.
Garlic bread or crusty vegan bread also complements this dish well, perfect for soaking up any extra sauce.
For a heartier meal, serve alongside roasted seasonal vegetables or a simple bowl of steamed broccoli. If you’re looking for inspiration for more vegan meals, check out our Lemon Ricotta Pasta With Arugula Recipe and Lion’S Mane Mushroom Crumble Recipes.
Conclusion
Whether you’re embracing a vegan lifestyle or simply want to enjoy a nourishing and comforting meal, this butternut squash spaghetti recipe is a fantastic choice. Its creamy, flavorful sauce made from wholesome ingredients delivers a satisfying dish without any dairy or heavy creams.
The recipe’s simplicity makes it approachable for cooks of all skill levels, and the vibrant health benefits mean you’re feeding your body with goodness as well.
Next time you’re craving pasta but want something a little different, give this recipe a try. You might also enjoy pairing it with other delicious dishes like our Instant Pot Rabbit Recipe or exploring sweet treats such as the Lemon Straws Recipe for dessert.
Happy cooking and enjoy the wholesome flavors!
📖 Recipe Card: Butternut Squash Spaghetti Recipe Vegan
Description: A delicious and healthy vegan spaghetti made with roasted butternut squash sauce. Perfect for a comforting plant-based meal.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 12 ounces spaghetti (use gluten-free if desired)
- 1/4 cup nutritional yeast
- 1/2 cup vegetable broth
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with 1 tablespoon olive oil and roast for 25 minutes until tender.
- Cook spaghetti according to package instructions; drain and set aside.
- In a pan, heat remaining olive oil and sauté onion and garlic until translucent.
- Add roasted squash, vegetable broth, salt, pepper, and red pepper flakes to the pan.
- Simmer for 5 minutes, then blend the mixture until smooth to make the sauce.
- Toss the cooked spaghetti with the butternut squash sauce and nutritional yeast.
- Serve garnished with fresh basil leaves.
Nutrition: Calories: 350 kcal | Protein: 9 g | Fat: 7 g | Carbs: 65 g
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