• Welcome
    • Mission
    • BLOG
    • Asset Mapping
    • Food Resources
    • Beginner Farmer
    • Farming Workshops
    • Farm Emergency Resources
    • Calendar
    • Farm Tour 2025
  • Local Food Guide
    • Careers
    • Volunteer
    • Give Today
    • Community Gardens
    • Master Gardener Volunteers
Menu

Davidson County Local Food Network

Street Address
City, State, Zip
Phone Number

Your Custom Text Here

Davidson County Local Food Network

  • Welcome
  • About Us
    • Mission
    • BLOG
    • Asset Mapping
  • Resources
    • Food Resources
    • Beginner Farmer
    • Farming Workshops
    • Farm Emergency Resources
  • Events
    • Calendar
    • Farm Tour 2025
  • Local Food Guide
  • Get Involved
    • Careers
    • Volunteer
    • Give Today
    • Community Gardens
    • Master Gardener Volunteers

Feature Recipe: Creamy Roasted Winter Squash Pasta

October 11, 2025 Jessica Rogers

A cozy, versatile dish that celebrates the best of fall. Smooth roasted squash blends with sage, thyme, and garlic for a rich, velvety sauce — perfect over your favorite pasta.

Ingredients

  • ½ small butternut squash, halved and seeded

  • (or use acorn, delicata, kabocha, seminole, or pumpkin)

  • 2 shallots, coarsely chopped

  • 3 garlic cloves, unpeeled

  • 2 tbsp olive oil, plus more for drizzling

  • Sea salt & black pepper

  • ¾ cup water

  • Vegan option: ½ cup raw cashews + 1 tbsp nutritional yeast

  • Non-vegan option: ½ cup half-and-half or heavy cream

  • 1 tbsp balsamic vinegar

  • 10 fresh sage leaves

  • 1 tbsp fresh thyme leaves

  • ¾ tsp sea salt, plus more to taste

  • For serving: 12 oz spaghetti (or favorite pasta), reserved cooking water

Instructions

  1. Roast: Preheat oven to 425°F. Drizzle squash with olive oil, salt, and pepper. Roast cut-side down on parchment for ~30 minutes, or until tender. Wrap shallots and garlic in foil with olive oil and roast alongside.

  2. Blend: Scoop out 1 cup roasted squash. Peel garlic and add to blender with shallots, water, olive oil, balsamic vinegar, sage, thyme, salt, and pepper. Add cashews + nutritional yeast (vegan) or half-and-half (non-vegan). Blend until smooth.

  3. Toss: Cook pasta, reserve 1 cup water, then combine with sauce. Add pasta water gradually until creamy and smooth. Adjust salt to taste.

  4. Serve: Top with thyme, pepper, and optional sides — sautéed broccoli, roasted cauliflower, Brussels sprouts, or a simple green salad.

Tips

  • Swap the squash: Each variety adds its own flavor twist.

  • Make ahead: Sauce keeps 3 days refrigerated or 3 months frozen.

  • Boost flavor: Try red pepper flakes or grated Parmesan (or vegan Parmesan).

  • Versatile: Delicious over gnocchi, roasted veggies, or grain bowls.

Preserving the Harvest

Want your local squash and pumpkins to last?

Check out “Preserving Pumpkins and Winter Squash” — our quick guide to storing, roasting, and freezing local squash for months of meals.

Shop Local. Eat Seasonal. Stay Cozy.

Support our farmers through the cooler months — shop seasonal produce, dairy, meats, and handmade goods at Piedmont Fresh.

Stay connected with your local food community all winter long.

← What’s Your Beef? Understanding Meat Labels and QualityPanzanella Salad Recipe →

 

Davidson County Local Food Network is a 501c(3) non-profit organization. Any donations made to the DAVIDSON COUNTY LOCAL FOOD NETWORK are tax-deductible.

 

©2014-2025 DAVIDSON COUNTY LOCAL FOOD NETWORK