| Vegan + Gluten Free + Dairy Free + Nut Free + Plant Based + Soy Free |


This savory squash pasta is not to be confused with my squash mac and cheese. This sauce is super light, creamy, and indulgent without the heaviness of a mac and cheese or thick pasta sauce. If you love fall flavors and a bowl of pasta to snuggle up with on a cold and cozy night, this recipe is for you.


The special ingredient in the sauce is what makes it creamy, flavorful, and light without adding too many ingredients to weigh it down. What is it? Sautéed onions. The making of this sauce is a two step process. Sauté the onions and then blend them with all of your other sauce ingredients. That’s it. The best part is you can use the sauce as a dip too, for a side of warm broccoli or drizzle it over freshly roasted green beans.


As we get closer to thanksgiving, I’m all about the fall flavors and spices. I can’t get enough rosemary, thyme, sage, cinnamon, ginger and cloves. There’s something about this time of year that isn’t complete without all of those flavors. That is why I wanted to make this dish the perfect thanksgiving side that you can also make all year round.


At Thanksgiving, I’m all about the sides. My plate is usually filled with a little bit of every side because they are my absolute favorite. I think it’s because they’re usually a mix of savory and sweet. However, it is hard for me to choose sometimes between the squash and sweet potatoes because they’re both thanksgiving classics and I love them both equally. So instead of having to pick or cooking them in a similar way, this sauce incorporates the squash in a different way so we can eat our squash and have our sweet potatoes too, without feeling like we’re eating too much of the same thing.


The one thing I will say about the sauce is that if you use fresh butternut squash and cut and roast it yourself, it will definitely taste more fresh and potent. For time purposes (and because I have an endless stash in my pantry because at this time of year I’m always cooking with squash) I used canned butternut squash. It’s super easy, has enough flavor, and is very versatile because it can basically be morphed into what recipe you’re using it for.


It’s perfect if if you’re making this pasta and you want the fall flavors to really stand out. If you’re making my squash brownies and you want the taste to be a little less subtle but still have the nutrients and grounding benefits of the squash, you can do that too. Have you caught on yet? I’m always having a moment with squash.



Squash is also super important to eat in the fall and the winter because eating with the seasons is essential for optimal health. It is loaded with vitamins and nutrients such as vitamin E, potassium, calcium, fiber and protein. Also, according to Ayurveda, it’s important to eat grounding foods (foods that literally grow in the ground) because they are the most nutrient dense and bioavailable when they are in season. Since fall is Vata season, eating squash pacifies a Vata imbalance. That’s why is it super beneficial to incorporate into your diet. Switching up your raw veggies from summer and adding in roasted squash will help relieve those airy symptoms of bloat, gas, anxiety, scatter brain, and constipation.


Now that we’ve talked only about the squash, let’s get down to the fried sage. Sage is one of my favorite scents in the world. To be honest though, I’ve never really enjoyed eating fresh sage because I don’t love the texture of the leaves. I’m pretty sure everything is better fried, so I crisped these up the healthy way in some avocado oil in a pan. All you do is put a decent amount of avocado oil (or ghee) in your pan and then drop your sage leaves in for 2-4 minutes until they crisp up. You can even just tilt the pan to one side so it all pools up. Scoop them out with a fork and place them on a paper towel for a minute or so, and you can thank me later for your new obsession.



This combo is the perfect mixture of flavors, textures, and deliciousness. This is definitely going to be on the table at my thanksgiving dinner and probably on repeat throughout the winter when I’m craving something warm and cozy. And super easy. And loaded with nutrients.






Banza Pasta

Canned Butternut Squash

Spanish or White Onion

Nut Mlik

Dried Rosemary

Dried Sage

Dried Thyme


Fresh Sage





Happy Cooking!

ashley signature


Print Recipe
  1. Follow instructions on Banza box. When pasta is cooked, strain and run under cold water to stop the cooking since you're going to heat it back up with the sauce. This will avoid it getting soggy.
  1. Dice your onion and sauté in a pan with 1-2 tbsp of olive oil. Cover the pan until the onions are translucent and soft. Try to avoid them getting too browned.
  2. Once the onions are cooked, add them to the blender with the rest of the sauce ingredients and blend until sauce is creamy with no chunks.
  1. Set your stove to low heat and add 1 tbsp of avocado to your pot. Add pasta back to the pot and pour the sauce on pasta. Mix well until pasta is coated.
Fried Sage
  1. Heat avocado oil in your skillet over medium heat until hot. Fry a few sage leaves at a time until crisp, about 20 seconds.
  2. Transfer with a fork to paper towels and let cool slightly.
  3. Sprinkle with salt and plate on your pasta!
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