Vegan roasted butternut squash linguine Alfredo is the best thing to happen to fall!
Squash, okay, let’s talk squash. I have a love hate relationship with squash. For me, it really depends on the type of squash and how it’s cooked. It can be either terrible or amazing! Turns out, roasting butternut squash with garlic and blending it to make a cheesy sauce is out of control delicious! This vegan roasted butternut squash linguine Alfredo is one of my favorite fall meals of all time.
It’s so dang easy, and pretty dang healthy even though it tastes as decadent as a meal could get! Roasting the butternut squash and garlic until beautifully brown then blending into the creamiest sauce I’ve ever come across is so simple, anyone who doesn’t know how to cook could do it! It’s also naturally gluten-free if you use your favorite gluten-free pasta.
I love using fruits and veggies that are in season, and will be attempting to find the best ways to use all the squash. I’m lazy and love finding already prepped and cut squash, and Trader Joe’s happens to have already cubed and washed butternut squash in bags. Cubing butternut squash isn’t difficult, but I do recommend if you want things to be even easier, you try to get your hands on some already prepped!
Once you have your butternut squash prepped, just dump it on a sheet pan with garlic, olive oil, salt and pepper. Roast it and cook pasta at the same time, make the sauce. Toss and serve! I love topping this vegan roasted butternut squash linguine Alfredo with vegan Parmesan and maybe some herbs. So, so, so good!
Vegan Roasted Butternut Squash Linguine Alfredo
Ingredients
- 1 pound Peeled and cubed Butternut squash, about 4 cups
- 8-10 Cloves Garlic
- 2 Tablespoons Olive oil
- 12 Ounces Linguine
- 1/2 Cup Firm tofu (not extra firm)
- 1/3 Cup Nutritional yeast
- 3/4 Cup Non dairy milk, I used soy milk
- Pinch of Cinnamon
- Salt and Pepper to taste
Instructions
- Preheat the oven to 400 degrees(F).
- Put the cubed butternut squash and the garlic cloves on a large baking sheet. Drizzle the olive oil over the butternut squash and garlic, then sprinkle with a few pinches of salt and pepper. Then toss to coat all the squash and garlic.
- Roast the butternut squash and garlic for 15 minutes, remove from oven, stir and flip. Then roast for 15 more minutes or until the squash and garlic are golden brown.
- In the meantime, bring water to a boil for the linguine, then cook the linguine according to package directions. Drain when done.
- Once the squash and garlic are done, add them to a blender. Then add the tofu, the nutritional yeast, the non-dairy milk, cinnamon and a few pinches of salt and pepper.
- Blend on high, scraping down the sides as needed until the sauce is totally smooth. It may take a minute or 2. If you are having a hard time getting the blender going, add a splash more non-dairy milk to get it started.
- Once the linguine and the sauce are done, add the linguine back to the pot, pour the sauce on top and toss to coat. Taste and adjust seasonings. It may need more salt and pepper.
- I like to serve with some vegan sausages and/or vegan Parmesan!
Nutrition
I’ll definitely try this recipe. I’ve never been steered wrong by your food and am addicted to your cheesy jalapeño black bean burgers. I’m like you. I love some squash recipes but it really depends on how it’s prepared. This looks delicious. Thanks for all your great recipes. It makes being plant based easy.
This was so easy and so delicious!!! I will be making this again and again!
Can you use frozen cubed butternut squash in place of fresh? Defrost first?
You can probably use frozen squash. Like you said, I would just defrost first and then roast it. It may not need to roast as long if it is pre-steamed squash. I hope that helps!
I am new to vegan cooking and I love your recipes. They are packed with veggie goodness. This particular dish was easy to make and tasted great! I agree squash’s optimal flavour is when it is slowly roasted. I like to add a sprinkle of cumin over the squash, it really boosts the flavour. Thanks again for your great recipes.
Absolute perfection! My whole family loved it and couldn’t believe it was vegan!
Wahhh this was soo good a super easy. Added a teeny bit of cumin, sun-dried tomato, and some unblended squash to the mix for texture.
Looks delicious. I’d like to try it but I don’t like tofu, is there something else you’d recommend instead? Thank you!! Love love love your posts!
If you can eat tofu, but just don’t like the flavor, it doesn’t taste anything like tofu. The tofu just makes it creamy. I recommend trying the tofu, but you could also try using raw soaked cashews instead. I hope that helps!:)
How long should you let the cashews soak and do you soak them in cold water or does that even matter…I am not vegan but strongly thinking about it…all of the food here looks delicious and gives me hope that I may be able to really do this…thanks…
So, I either soak the cashews in cold water for 8 hours-over night, or in boiling water for about 30 minutes if you want to speed up the process! I hope that helps!:)
Thank You, My husband and I are not fond of tofu either . I wouldn’t have thought of cashews but that sounds terrific . Your website has helped us so much in changing to a plant based lifestyle.. We appreciate your recipes, they are comfort food so we look forward to meals. Debbie
Do we press the tofu first? Excited to try this recipe
Nope, you don’t have to!
I’m trying this tonight but my grocery store only had extra firm tofu, Will it still work?
What does the yeast do? Can this be omitted? Thank you…
This is absolutely delicious! Used silken tofu as that’s what I had in and it still came out wonderfully. – will be a recipe I make over and over! Thank you for sharing 😊
This is a 5 star indeed! I made this for dinner yesterday and absolutely loved it. So glad I have leftover for today 🙂 Didn’t have tofu at home so I made the sauce without it so I don’t know how it should be with the tofu but I did have to use more than 3/4 cup almond milk to thinner it. I love your blog… looking forward to more yummy recipes!