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Fall is my favorite season, and it’s in full swing now that October is here. Here in the Midwest, the leaves are changing colors, the air is turning crisp, and the fields are golden and ready for harvest. One of my favorite aspects of fall is the food! Pumpkin and squash dishes are some of my favorites, and both are plentiful this time of year!
Today I am going to share a creamy butternut squash pasta recipe that feels like comfort food but is completely dairy free. One of my salon clients gave me a butternut squash from her garden, and I couldn’t wait to turn it into this creamy, delicious pasta! I stopped by Walmart to pick up the rest of my ingredients, including Silk® Original Almondmilk. Silk® Almondmilk has reformulated and repackaged and features the new silky smooth taste you’ll love. I also grabbed a container of Silk® Vanilla Almondmilk because it is perfect to use in some of my favorite holiday drinks and recipes.
My family has used Silk® Almondmilk for years because it is dairy and lactose-free, and has 50% more calcium than dairy milk with absolutely no cholesterol or saturated fat. Silk® Almondmilk is our favorite everyday dairy-free milk of choice. You can check them out on their social media for tips and great recipe ideas! Facebook | Twitter | Pinterest | Instagram
Creamy Butternut Squash Pasta
If you are using a whole butternut squash for the recipe, I have a great tip for you. These can be so hard to peel and dice up so first I cut both ends off, then stick it in the microwave for about 3 minutes. Be careful pulling the squash out because it might be hot, but it will be so much easier to cut up! If you really want to make this quick and easy you can also use frozen or canned squash. Next, you’ll want to peel and dice the squash, then roast for about 40 minutes at 425º.
While your squash is roasting you can assemble the rest of the ingredients for the sauce. I like to soak my raw cashews in hot water for about 30 minutes before incorporating them into the sauce, but that is optional. Add the cashews, Silk® Original Almondmilk, Nutritional Yeast flakes, garlic, and salt to a food processor or high-powered blender and blend until smooth. Once the squash is done roasting, add 2 cups to the sauce mixture and blend.
You can use any sort of pasta you like, but I favor linguine for this recipe. The noodles are sturdy enough for this rich, creamy sauce without being heavy.
- 3/4 C raw cashews
- 1 C Silk® Original Almondmilk
- 1 minced garlic clove
- 1 t salt
- 2 C butternut squash, roasted and cubed
- 16 oz linguine, cooked and drained
- Blend cashews, Silk® Original Almondmilk, garlic, and salt in food processor/high powered blender until smooth. Add butternut squash, and and blend until sauce is a creamy consistency. Put sauce in pan and heat through, then stir into pasta and serve.
I know what you are all wondering – does this really taste like cheese? The answer is no, not exactly. But I feel like it is a very satisfying replacement in terms of creaminess, and I think it is actually more flavorful than a traditional dairy based sauce. My husband doesn’t like squash and all but refuses to eat it, but after he tried this dish he said, “Yep, you’re making this again.”