Roasted Butternut Squash Alfredo

Roasted Butternut Squash Alfredo

Serves: 4



  • 8 oz elbow, penne, fusilli, or fettuccine whole wheat pasta


  • 1/2 cup raw cashews
  • 1 1/2 cups vegetable broth
  • 1 1/2 cups mashed roasted butternut squash
  • 2 tbs mellow white miso
  • 2 tbs nutritional yeast flakes
  • 1 tbs fresh lemon juice
  • 1 tbs olive oil
  • 1 medium yellow onion, diced
  • 1/2 tsp salt, plus more to taste
  • 3 cloves garlic, minced or pressed
  • 1 tsp dried rubbed sage
  • 3/4 cup dry white wine (pinot grigio is great)


  • freshly ground black pepper
  • chopped pecans (optional for garnish)



  1. Bring a pot of salted water to a boil and cook the pasta according to the directions on the box.


  1. Blend cashews and broth in a high-powered blender until smooth.
  2. Add the butternut squash, miso, nutritional yeast, and lemon juice.
  3. Blend until smooth.
  4. Preheat a large cast-iron pan over medium heat and add the oil.
  5. Saute the onion, along with 1/4 tsp salt, until translucent (approx. 5 minutes).
  6. Add the garlic and saute for 30 seconds.
  7. Mix in the sage and pepper.
  8. Add in the wine and remaining 1/2 tsp salt.
  9. Turn the heat to high and bring the wine to a boil for 2 minutes to reduce the sauce.
  10. Turn the heat to medium-low and stir-in the butternut cream sauce.
  11. Warm the sauce for approx. 5 minutes, stirring occasionally.
  12. The sauce should thicken up.
  13. Taste for seasoning.

Bringing it All Together:

  1. Add the pasta to the sauce and mix together.
  2. Serve with a sprinkle of pecans.

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