fall vegan recipe

There are pasta dishes that satisfy. And then there are pasta dishes like this Vegan Cheesy Buttercup Squash Tortiglioni — the kind that you pull from the oven golden and bubbling and smelling of roasted squash and nutmeg and caramelized edges, and carry to the table while everyone leans forward because whatever is in that dish is clearly extraordinary. This is that pasta. The one that makes buttercup squash into a silky, deeply savory cheese sauce that coats every ridge of every tortiglioni tube in a way that is so creamy, so rich, and so deeply satisfying that it becomes the pasta you make when autumn arrives and you want something that feels genuinely celebratory without requiring an unreasonable amount of effort.

This recipe roasts buttercup squash until it is caramelized and tender, then blends it with nutritional yeast, cashews, garlic, miso, and plant milk into a sauce that is simultaneously sweet and savory, rich and bright, with a depth of flavor that makes it taste far more complex than its ingredient list suggests. Tortiglioni — the thick, ridged tubes slightly larger than rigatoni — is the ideal pasta shape for this sauce: the ridges catch and hold the creamy squash sauce, the hollow centers fill with it, and every bite delivers the full, rich flavor of the sauce in a way that smoother pasta shapes simply cannot match.

What makes this recipe so outstanding is the roasting step — roasting the buttercup squash before blending it rather than simply steaming or boiling it concentrates its natural sugars, develops caramelized depth, and produces a sauce with a complexity that simply cannot be achieved with unroasted squash.

This recipe is 100% vegan, naturally dairy-free, ready in about an hour, and the kind of pasta that makes autumn feel like exactly the season it should be.

Recipe Information

Ingredients

For the Roasted Squash

• 1 medium buttercup squash (about 900g), halved and deseeded
• 1 whole head of garlic
• 2 tbsp olive oil
• Salt and black pepper

For the Cheesy Squash Sauce

• Roasted squash flesh (from above, about 400g)
• 6 cloves roasted garlic (from above)
• ½ cup (70g) raw cashews, soaked in hot water for 30 minutes and drained
• 1 cup (240ml) unsweetened plant milk
• 3 tbsp nutritional yeast
• 1 tbsp white miso paste
• 1 tbsp lemon juice
• ½ tsp smoked paprika
• ¼ tsp nutmeg
• Salt and white pepper to taste

For the Pasta

• 400g (14oz) tortiglioni (or rigatoni)
• 1 tbsp olive oil
• 3 shallots, finely sliced
• 1 tsp fresh thyme leaves
• ½ cup (120ml) reserved pasta water
• 30g vegan parmesan or breadcrumbs for topping
• Fresh sage leaves, fried in olive oil to garnish

Instructions

1. Roast the squash and garlic. Preheat the oven to 400°F (200°C). Place the squash halves cut-side up on a baking tray. Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and place alongside the squash. Drizzle the squash with olive oil and season with salt and pepper. Roast for 40–45 minutes until the squash flesh is completely tender and caramelized at the edges. Allow to cool slightly.
2. Cook the pasta. Bring a large pot of heavily salted water to a boil. Cook the tortiglioni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. Make the sauce. Scoop the roasted squash flesh from the skin and squeeze the roasted garlic cloves from their papery shells. Place both in a high-speed blender along with the soaked and drained cashews, plant milk, nutritional yeast, miso, lemon juice, smoked paprika, and nutmeg. Blend on high for 2–3 minutes until completely smooth and silky. Taste and adjust seasoning — more nutritional yeast for cheesiness, more lemon for brightness, more miso for depth.
4. Cook the shallots. Heat the olive oil in a large, wide pan over medium heat. Add the sliced shallots and thyme and cook for 8–10 minutes, stirring occasionally, until soft, golden, and caramelized.
5. Combine. Pour the blended squash sauce into the pan with the shallots over low heat. Add the drained pasta and toss to coat, adding reserved pasta water a splash at a time until the sauce reaches a loose, creamy consistency that coats every piece of pasta. Taste and adjust seasoning.
6. Finish and serve. Divide between bowls or transfer to a serving dish. Top with vegan parmesan or toasted breadcrumbs, crispy fried sage leaves, and a crack of black pepper. Serve immediately.

Pro Tips

• Roast, do not steam or boil the squash — roasting concentrates the squash’s natural sugars and develops caramelization that creates a sauce with far more depth and complexity than any other cooking method.
• Soak the cashews in hot water for at least 30 minutes — this is what produces the ultra-smooth, creamy sauce. Undersoaked cashews leave tiny grainy pieces that prevent the sauce from becoming truly silky.
• Use pasta water generously — the starchy pasta water is what allows the thick squash sauce to coat every piece of pasta evenly without becoming gluey or clumping.
• Fry fresh sage in olive oil until crispy — this takes 30 seconds and produces a garnish that is fragrant, crispy, and deeply savory in a way that elevates the finished dish significantly.

Why Buttercup Squash Makes the Best Pasta Sauce

Not all winter squashes are equal when it comes to sauce-making. Buttercup squash — a compact, dark green winter squash with a dense, dry, deeply orange flesh — has a significantly lower water content than butternut squash and a sweeter, nuttier, more complex flavor that produces a sauce with more body and more depth than butternut-based alternatives. Its flesh blends into an extraordinarily smooth, dense puree that needs less thickening and carries the flavors of nutritional yeast, miso, and garlic beautifully. If buttercup squash is unavailable, kabocha squash (Japanese pumpkin) is the closest substitute with a similarly dry, sweet flesh.

Flavor Variations

• Spicy Squash Tortiglioni: Add a teaspoon of chilli flakes to the sauce and top with pickled jalapeños for a version with building heat that contrasts beautifully with the sweet squash.
• Sage Brown Butter Squash Tortiglioni: Toss the pasta with vegan brown butter and extra fried sage before serving for a more classically Italian flavor profile.
• Squash and Mushroom Tortiglioni: Add sautéed wild mushrooms to the finished pasta for an earthy, meaty dimension that pairs wonderfully with the sweet squash sauce.

Nutritional Highlights (Per Serving)

Storage

• Refrigerator: Store leftover pasta in an airtight container for up to 4 days. Reheat gently in a pan with a splash of plant milk or water to loosen the sauce, which thickens significantly when cold.
• The squash sauce on its own: Keeps in a sealed jar in the refrigerator for up to 5 days or in the freezer for up to 3 months — make a double batch and freeze for a quick weeknight pasta sauce.

Frequently Asked Questions

Can I use butternut squash instead of buttercup?

Yes — butternut squash works well and is more widely available. The sauce will be slightly less dense and slightly less sweet, but still excellent. Kabocha squash is the closest in flavor and texture to buttercup.

Can I make this nut-free?

Yes — replace the cashews with ½ cup of silken tofu for a sauce that is still creamy and smooth without any nuts. The flavor will be slightly lighter but still very good.

Can I make the sauce ahead?

Yes — the squash sauce keeps in the refrigerator for up to 5 days and freezes beautifully. Make it ahead and simply cook the pasta fresh when needed.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more addictive vegan snack and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!