Jamie Oliver Butternut Squash Pasta

There’s something about butternut squash that feels like a hug in food form. Maybe it’s the colour — that warm, golden orange — or the fact that it always shows up just when the jumpers come out and the evenings start earlier. This recipe? It’s one of those you make when the world feels a bit much and you just want to slow down, light a candle, and eat something cozy in a big bowl, preferably under a blanket.

I first made it on a cold Tuesday, wearing socks with holes and not much patience. I’d bought a squash with no real plan, and somehow ended up roasting it, blending it with garlic and herbs, and tossing it into pasta like I’d actually thought it through. What came out tasted like something far fancier than the effort it took. Creamy, earthy, a little nutty, and deeply soothing. It’s still my go-to when I need a warm, no-fuss supper that feels like care.

Why You’ll Love It

• It’s silky and rich — without a drop of cream.
• Feels indulgent but secretly full of veg and good stuff.
• The sauce is freezer-friendly, so make double if you’re smart.
• Warm sage and thyme make it taste like autumn in a bowl.
• It’s vegan by default, but you’d never know unless someone told you.
• Leftovers reheat like a dream — even better the next day if you ask me.

Ingredients

• ½ small butternut squash, halved and seeded
• Sea salt and freshly ground black pepper
• 2 shallots, coarsely chopped (about ⅔ cup)
• 3 garlic cloves, unpeeled
• ¾ cup water
• ½ cup raw cashews
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 tablespoon nutritional yeast
• 1 tablespoon balsamic vinegar
• 10 fresh sage leaves
• 1 tablespoon fresh thyme leaves, plus extra for garnish
• 12 oz rotini pasta
• Sautéed broccoli (optional, but lovely on the side)

How to Make It

Roast everything until soft and golden:

Preheat your oven to 425°F (220°C). Drizzle the squash halves with olive oil, season with salt and pepper, and place them cut-side down on a lined baking tray. Wrap the shallots and garlic (unpeeled) in foil with a drizzle of oil and a pinch of salt, and pop that on the tray too. Roast for about 30 minutes, or until the squash is fork-tender and smells amazing.

Blend the cozy sauce:

Scoop out about 1 cup of the roasted squash flesh. Pop it into a blender with the roasted shallots, peeled garlic, cashews, olive oil, water, nutritional yeast, balsamic vinegar, sage, thyme, ¾ tsp salt, and some black pepper. Blend until smooth and creamy. Give it a taste — add more salt or vinegar if you want more punch.

Boil your pasta like usual:

While the sauce is blending, cook your pasta in a big pot of well-salted boiling water. Save a mugful of that starchy pasta water before draining — you’ll need it to loosen the sauce.

Combine and get it glossy:

Drain the pasta and return it to the pot. Pour in your dreamy squash sauce and stir it through. Add a splash or two of that reserved pasta water to get it silky and coating every twist of pasta. Season with a little more salt if needed.

Garnish and serve:

Top with a few extra thyme leaves, a drizzle of olive oil, and black pepper. Add sautéed broccoli on the side if you’re feeling wholesome — or just pour a glass of wine and go full cozy mode.

Common Mistakes and How to Dodge Them

Why is my sauce gritty?
Probably didn’t blend the cashews long enough. A high-speed blender helps, but you can also soak the cashews in hot water for 30 mins beforehand.

It tastes too sweet — what can I do?
That’s the squash doing its thing. Add a little extra vinegar or salt to balance it out.

My sauce is too thick. Help!
Add more pasta water — slowly, a splash at a time — until it reaches the texture you want.

Can I skip the nutritional yeast?
You can, but it gives that cheesy, nutty flavour. If you’re not vegan, a bit of Parmesan could stand in.

Storage and Reheating

Let everything cool down before storing. Keep it in the fridge for up to 3 days.

• Microwave: Splash of water or broth, cover loosely, and heat in short bursts.
• Stovetop: Low heat, gentle stir, maybe a bit of olive oil or water to loosen.
• Freezer: Just the sauce — freeze it on its own. It keeps well for up to 2 months. Defrost overnight and stir into hot pasta when needed.

Frequently Asked Questions

Can I use another pasta shape?
Totally. Rotini holds the sauce well, but penne, shells, or even spaghetti will do the trick.

Do I have to roast the squash?
Technically no — but roasting brings out its sweetness. Steamed or boiled squash will work in a pinch, but the flavour won’t be quite the same.

What if I don’t have cashews?
Try sunflower seeds or a spoonful of tahini. It won’t be exactly the same, but it’ll still be creamy.

Can I make it spicy?
A pinch of chilli flakes stirred into the sauce or sprinkled on top would be lovely.

Nutrition Facts (Per Serving)

• Calories: ~540
• Fat: 21g
• Carbs: 68g
• Protein: 15g
• Sodium: 420mg
• Sugar: 6g