Creamy Kabocha Squash Pasta Sauce with Spaghetti

Serves 4-6.
Prep Time:
Cook Time:
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Rated 4 out of 5
4 out of 5 stars (based on 1 review)
Very good100%
Kabocha Squash Pasta Sauce
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Helpful Equipment:

food processor

These delicious and hearty noodles are made with blended squash plus a few simple ingredients. You’re going to love this quick hearty winter noodle dish!


1 kabocha squash, roasted or microwaved
2 tablespoons olive oil
1/2 sweet onion, diced
2 cloves garlic, minced
1/3 cup cashew nuts
12 oz. linguine pasta
1 cup pasta water
1/4 teaspoon ground nutmeg
1/2 cup half and half
1 teaspoon brown sugar
Salt and pepper
Pinch of cayenne
Chives, garnish
Parmesan cheese, garnish


  1. Cut squash in half and poke some holes in the outer peel with a fork. Microwave squash in 5 minute bursts on high, cut side down, until the squash is very tender. (10-15 minutes depending on squash and microwave power). Let squash cool a bit. Then scoop out seeds and scoop squash flesh into a bowl.
  2. Cook pasta according to package in salted water until it’s al dente. Reserve 2 cups of pasta ¬†cooking water. Drain rest of pasta and set aside.
  3. In a medium skillet add olive oil over medium heat. Add onions, garlic, and cashew nuts. Cook until veggies soften, 3-4 minutes.
  4. Add squash and onion mixture to a food processor along with 1 cup of pasta cooking water. Pulse until smooth. If the sauce seems very thick, add more water. It should be thick, but pourable.
  5. Add squash puree to pot along with nutmeg, cayenne, and half and half. Stir together and then fold in noodles. Toss to combine and season with salt and pepper.
  6. Serve noodles garnished with chopped chives and Parmesan cheese.

Nutrition Info