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Butternut Squash Spaghetti Recipe

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This Butternut Squash Spaghetti recipe is a fantastic way to sneak vegetables into a creamy vegetarian pasta sauce! The Squash is roasted with garlic and onions, and blended with a creamy plant-based milk and topped with fresh grated parmesan cheese.

Serve with a giant bowl of salad and crispy garlic bread for a fantastic dinner the family will love. This is one meatless pasta recipe to enjoy all year long.

spaghetti with butternut squash sauce onion garlic olive oil miso paste nutritional yeast salt and mustard powder

I absolutely love blending veggies into creamy delicious pasta sauces, and this butternut squash spaghetti is one of my favorites! I start by roasting up some butternut squash and vegetables, and blending them together to make this sauce.

It’s a little sweet, a little savory, and has a rich and velvety texture. This squash pasta is fantastic loaded with freshly grated parmesan cheese & twirled on your fork.

This Butternut Squash Spaghetti Recipe Is:

  • Creamy
  • Cheesy
  • Loaded with Vegetables
  • Rich
  • Comforting
  • Vegetarian

Make Butternut Squash Spaghetti Vegetarian for a Plant-Based Version

This vegetarian butter nut squash spaghetti is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.

By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family. These easy and tasty recipes are fantastic meatless meals for your table.

vegetarian squash pasta recipe squash pasta sauce for spaghetti penne rigatoni macaroni or fusili

What’s In This Easy Butternut Squash Pasta Sauce?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Butternut Squash, Onion, Garlic
  • Spaghetti – I used delicious spaghetti for my pasta, which is one of my favorite long-noodle shapes.  This is a normal wheat spaghetti (the texture is absolutely perfect!) but you can use a gluten free version instead.
  • Extra virgin olive oil
  • Milk (or any unsweetened milk you would normally drink)
  • Mustard Powder: I love adding this mustard powder to any mac and cheese type dish – it adds a nice sharpness and bright yellow color.
  • Light Sweet Miso Paste – I love this light and sweet miso paste, I keep a few packs in my pantry for recipes when I want to add a little umami flavor in a pinch.
  • Sea salt & pepper

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Plant-Based Comfort Food Recipes for the WIN!

This plant based butter nut squash pasta is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner. It makes a great holiday meal as well. The stove does a lot of the work, so you can enjoy hands-off time while you prep sides or a salad!

How Do I Make this Butternut Squash Pasta?

  1. Preheat the oven to 400 degrees, grease a 13×9 baking dish and set aside.
  2. Coat the diced squash in 1 tablespoon of olive oil, and place on a large baking sheet with the onions and garlic. Sprinkle with salt and pepper, and roast the squash for about 30 minutes until it begins to become brown on the edges. Let squash cool, and reduce the oven temp to 350.
  3. Bring a large pot of water to a boil, and cook spaghetti until al dente, about 2 minutes less than the box recommends. Drain, and set pasta aside.
  4. When the squash is finished cooking, add it to a blender with the corn starch, mustard powder, almond milk, and blend for 2-3 minutes until smooth. Add more almond milk if needed if the sauce is too thick. Taste, and add salt and pepper, using more if desired.
  5. Add the sauce to the pasta, and stir well to combine. Top with a liberal sprinkle of parmesan cheese (or your favorite vegan alternative) and enjoy!

More Vegetarian Dinner Recipes You’ll Love!

Mozzarella Alfredo Sauce Recipe (Vegetarian)

 Lentil Bolognese Pasta Sauce Recipe (Vegan, Vegetarian)

Mango Chili with Black Beans Recipe (Vegetarian)

Queso Mac and Cheese Recipe (Vegetarian)

Split Pea Soup with Kale Recipe (Vegetarian)

creamy butter nut squash pasta recipe spaghetti sauce with butternut squash recipes meatless no meat squash sauce

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

spaghetti with butternut squash sauce onion garlic olive oil miso paste nutritional yeast salt and mustard powder

Butternut Squash Spaghetti

This Butternut Squash Spaghetti recipe is a fantastic way to sneak vegetables into a creamy vegetarian pasta sauce! The Squash is roasted with garlic and onions, and blended with a creamy plant-based milk and topped with fresh grated parmesan cheese.
5 from 1 vote
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Pasta
Cuisine American
Servings 8
Calories 299 kcal

Ingredients
  

  • 1 lb spaghetti use gluten free if needed
  • 4 cups butternut squash peeled and largely diced (about 1 medium squash)
  • 2 tbsp olive oil divided
  • 1 onion diced
  • 4 cloves garlic
  • 2 cups milk of choice
  • 1 tablespoon mustard powder
  • 1 tsp white miso paste
  • 1 tsp Sea Salt
  • 1/4 tsp freshly ground black pepper

Instructions
 

  • Preheat the oven to 400 degrees, cover a sheet pan with parchment paper.
  • To the sheet pan, add the diced squash, onions, and garlic, and olive oil. Sprinkle with salt and pepper, and roast the squash for about 30 minutes until it begins to become brown on the edges.
  • Bring a large pot of water to a boil, and cook spaghetti until al dente, about 2 minutes less than the box recommends. Drain, and set pasta aside.
  • When the squash is finished cooking, add it to a blender with the mustard powder, almond milk, and blend for 2-3 minutes until smooth. Add more almond milk if needed if the sauce is too thick. Taste, and add salt and pepper, using more if desired.
  • Add the sauce to the pasta, and stir well to combine. Top with a liberal sprinkle of parmesan cheese (or your favorite vegan alternative) and serve hot!

Nutrition

Calories: 299kcalCarbohydrates: 54gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 407mgPotassium: 407mgFiber: 4gSugar: 4gVitamin A: 7442IUVitamin C: 16mgCalcium: 129mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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