Vegan Acorn Squash Pasta Sauce Recipe
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Jump to RecipeThis vegan acorn squash pasta sauce recipe is a hearty fall recipe, perfect for tossing with pasta! This creamy delicious sauce has roasted acorn squash, veggies, spices, and cashews.
It’s great as a cozy fall side side dish that everyone at the table will love! It has vegan mac and cheese vibes, and is loaded with flavor in each bite.
Want more tasty squash recipes? Try our spaghetti squash soup, roasted delicata squash pasta, and our delicious pumpkin orzo.
Fall and winter mean we go into full seasonal squash mode! I love the availability of acorn squash in all the stores, so I stock up during the colder months. This creamy acorn squash pasta sauce is a luxuriously creamy version to toss with your favorite pasta.
The sauce is made with sweet roasted acorn squash, spices, and cashews. It’s a cozy fall dinner recipe that is ready in just 45 minutes.
Why This Tasty Acorn Squash Sauce Works
- It’s creamy, velvety, and earthy.
- It has a bright, sweet taste from the roasted acorn squash.
- The sauce is thick and creamy, but plant-based and lighter than traditional sauces.
- A great make-ahead holiday side dish!
- It’s vegan, gluten free, vegetarian, and dairy free.
Ingredients You’ll Need
- Acorn Squash – a great sweet and tasty fall and winter squash. It’s similar to butternut squash but has a lighter color.
- Garlic
- Onions
- Celery
- Cashews – to give the sauce a thick and creamy richness.
- Vegetable Stock
- Sage – I used fresh sage, but you can use dried too if desired.
- Sea salt & black pepper
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
- Instead of cashews, you can use canned coconut milk to give the sauce a creamy texture. Just make sure to omit the vegetable stock or the sauce could be too watery.
- You could also add in chunks of other squash into the sauce – butternut squash or even pumpkin is a great addition.
- Top with a vegan cheese if desired – a plant-based parmesan would be great on top.
- Add some roasted red peppers or sun dried tomatoes into the sauce for an extra depth of flavor.
How To Make This Recipe
Step 1: Prep the acorn squash – halve each squash and remove the seeds and inner membranes. Brush the squash with a little olive oil, salt, and pepper.
Step 2: Place the acorn squash on a baking sheet (cut-side up) and roast at 400 degrees for 40 minutes. Remove from oven and allow the squash to cool.
Step 3: While the squash is in the oven: In a large pan, heat the remaining olive oil over medium heat. Add the roughly chopped garlic and sauté for 2-3 minutes until garlic begins to brown.
Step 4: Add the onions, sage, salt, and pepper to the pan, and sauté for an additional 4-5 minutes until onions begin to soften. Remove the vegetables from heat, and allow them to cool.
Step 5: Once the acorn squash is cool enough to handle, scoop out the inside flesh and add it to a blender.
Step 6: Add in the cooked onions and garlic mixture, cashews, and vegetable stock to the blender. Sprinkle in the nutritional yeast. Blend on high speed until the sauce is a creamy, thick consistency.
Step 7: Place the blended sauce back into the saucepan, and heat until bubbling. Toss with fresh pasta, and enjoy!
Recipe FAQs
I used a blend of roasted acorn squash, onions, garlic, cashews, sage, vegetable stock, nutritional yeast, salt and pepper for my sauce. It makes a fantastically rich and creamy addition to any pasta.
This sauce tastes like a blend of a thick and creamy mac and cheese sauce and an alfredo. It’s slightly sweet from the roasted squash.
Store any leftover sauce in an airtight container, and refrigerate for up to 3 days. This sauce also freezes well, so you can freeze leftover sauce for up to 3 months.
Pro Tips
- Instead of roasting the acorn squash in the oven, you can cook it in the air fryer. Air fry squash halves (cut-side up) for 30 minutes at 400 degrees, or until they begin to brown on top.
- If making this recipe ahead of time, roast the squash a day before. Then follow the remaining directions, and heat the sauce until bubbling.
- Serve this acorn squash pasta with an orange and kale salad, and a side of vegan garlic knots for a complete meal!
More Fall Pasta Ideas
- Gnocchi with Pumpkin Sauce
- Vegan Chili Mac
- Chickpea Parmesan Pasta
- Vegetarian Instant Pot Baked Ziti with Ricotta Cheese
- Cabbage Udon Stir Fry Recipe
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Vegan Acorn Squash Pasta Sauce
Equipment
- Large Pot
- Blender
Ingredients
- 2 medium acorn squash
- 2 tablespoons extra virgin olive oil minced
- 4 cloves garlic roughly chopped
- 1 large sweet onion diced
- 2 tablespoons fresh sage chopped
- 1 cup cashews raw & unsalted
- 2 cups Vegetable Stock
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper plus extra for garnish
Instructions
- Prep the acorn squash – halve each squash and remove the seeds and inner membranes. Brush the squash with a little olive oil, salt, and pepper.
- Place the acorn squash on a baking sheet (cut-side up) and roast at 400 degrees for 40 minutes. Remove from oven and allow the squash to cool.
- While the squash is in the oven: In a large pan, heat the remaining olive oil over medium heat. Add the roughly chopped garlic and sauté for 2-3 minutes until garlic begins to brown.
- Add the onions, sage, salt, and pepper to the pan, and sauté for an additional 4-5 minutes until onions begin to soften. Remove the vegetables from heat, and allow them to cool.
- Once the acorn squash is cool enough to handle, scoop out the inside flesh and add it to a blender.
- Add in the cooked onions and garlic mixture, cashews, and vegetable stock to the blender. Sprinkle in the nutritional yeast. Blend on high speed until the sauce is a creamy, thick consistency.
- Place the blended sauce back into the saucepan, and heat until bubbling. Toss with fresh pasta, and enjoy!
Notes
-
- Instead of cashews, you can use canned coconut milk to give the sauce a creamy texture. Just make sure to omit the vegetable stock or the sauce could be too watery.
-
- You could also add in chunks of other squash into the sauce – butternut squash or even pumpkin is a great addition.
-
- Top with a vegan cheese if desired – a plant-based parmesan would be great on top.
-
- Add some roasted red peppers or sun dried tomatoes into the sauce for an extra depth of flavor.
- Instead of roasting the acorn squash in the oven, you can cook it in the air fryer. Air fry squash halves (cut-side up) for 30 minutes at 400 degrees, or until they begin to brown on top.
- If making this recipe ahead of time, roast the squash a day before. Then follow the remaining directions, and heat the sauce until bubbling.
- Serve this acorn squash pasta with an orange and kale salad, and a side of vegan garlic knots for a complete meal!
Nutrition
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A scrumptious new idea for pasta which we love