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vegan acorn squash pasta sauce recipe mac and cheese with acorn squash.
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5 from 1 vote

Vegan Acorn Squash Pasta Sauce

This 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.
Cook Time45 minutes
Total Time45 minutes
Course: Dinner, Holiday, Pasta, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 258kcal
Author: Kelly Jensen
Cost: $3

Equipment

Ingredients

  • 2 medium acorn squash
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic minced
  • 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

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.
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!

Nutrition

Calories: 258kcal | Carbohydrates: 46g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 308mg | Potassium: 240mg | Fiber: 3g | Sugar: 3g | Vitamin A: 187IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg