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Butternut Squash Pasta

This may look like macaroni and cheese, but this creamy orange sauce is made from butternut squash and is so delicious! It is vegan and perfect for those days when you are wanting a hearty bowl of pasta, but still want to eat some vegetables. It is budget friendly, as it can be made with fresh or frozen vegetables and in large batches for meal prepping for the week. It is very quick to make, so it’s great for people who want to cook more often but do not have as much time. Butternut squash and carrots contain beta-carotene, which can be transformed into vitamin A in the body, which contributes to a healthy immune system and healthy eyes. Butternut squash and carrots are also good sources of fiber, which is important for gut health and bowel movements, and can contribute to blood pressure regulation. Using pasta made from chickpeas and lentils or brown rice is a great way to increase your fiber and protein intake and will keep you fuller for longer and feeling more satiated.

  • Yield: 5 servings 1x


  • 1 ½ cups butternut squash, peeled and cubed
  • ½ large onion, chopped
  • ¼ cup cashews
  • 1 carrot, peeled and cubed
  • ½ cup reserved cooking water from pasta or from squash/onion water
  • 1 tbsp lemon juice
  • 1 tsp salt
  • ½ tsp dijon mustard
  • ¼ tsp garlic powder
  • ¼ tsp black pepper, or to taste
  • ½ tsp paprika
  • ¼ tsp turmeric
  • 250300 g pasta of choice


  1. Add the squash, onion, cashews, and carrots to a pot and cover with water by at least 1-2 inches. Bring to a boil, cover and simmer on medium for 15 minutes, or until carrots and squash are easily pierced by a fork.
  2. When tender, drain liquid (reserve ½ cup) and add all ingredients to a blender and blend. Taste test for salt and pepper and add more if needed.
  3. Cook pasta according to the package instructions. If you forget to reserve the water from the previous step, you can reserve ½ a cup of pasta water before draining. 
  4. Return the drained pasta to the pot and add the butternut squash sauce. Mix well to combine, serve, and enjoy! Top with more black pepper, chili flakes, or parsley. 


Link to reference recipe : 

Recipe reviewed by Annie Tsang, RD.


  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 16g
  • Sodium: 140mg
  • Fat: 18g
  • Saturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 98g
  • Fiber: 18g
  • Protein: 32g

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