Fall Harvest Pasta

It is harvest time so we are digging up our very best butternut squash recipe. Here we teach you how to make a creamy, smoky sauce using roasted butternut squash and seasonings such as onion powder, paprika, chili powder, liquid smoke and hot sauce (adjusted to taste, of course). Pour it over fresh whole wheat pasta (or potato gnocchi) and serve with a salad for a complete, nutritious family meal. The sauce can also be stored in the refrigerator for up to one week and used as a topping for other steamed veggies, potatoes, rice, and more.


  • 1 cup butternut squash, peeled, seeded, diced
  • 1/2 cup pasta of choice
  • 1 garlic clove, whole
  • 6 tablespoons water
  • 2 tablespoons raw cashews, soaked overnight
  • 1/2 tablespoon lemon juice, freshly squeezed
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Dash liquid smoke, to taste
  • Hot sauce, to taste
  • PREP TIME 20
  • COOK TIME 40
  • Serves 2


  1. Preheat oven to 425°F.
  2. Place parchment paper on a baking sheet, then add diced butternut squash and whole garlic clove. Roast 30-40 minutes or until fork tender (squash), flipping halfway.
  3. Remove from oven and let it cool for 5 minutes. When cooled, pop garlic clove out of the peel.
  4. Meanwhile, cook pasta according to package directions.
  5. Transfer squash and garlic to a blender with all remaining ingredients except liquid smoke and hot sauce.
  6. Add liquid smoke and hot sauce (to taste) and blend again.
  7. Drain pasta and return to pot. Add the desired amount of sauce and stir to combine.* Cook until heated then serve.

*Depending on your preferences, you may have remaining sauce. If so, it can be stored in the refrigerator for up to one week.