Brown Butter Butternut Squash Bucatini
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This Brown Butter Butternut Squash Bucatini is a dairy-free pasta dream! Roasted veggies are the base of this super creamy sauce!
This Brown Butter Butternut Squash Bucatini is what fall food should be about. Roasted squash is the base of this creamy sauce. The pasta is finished off with tempeh bacon and crispy sage. The fall flavors happening in this pasta dish are out of this world! Super warm and cozy!
Step One: Roast the Veggies
To turn our veggies into a sauce, we first need to get them nice and tender. I like to do this by roasting them on a baking sheet with some oil, salt & pepper.
I bought my butternut squash pre-cut. This cuts down on some of the prep time! If you can’t find it pre-cut, no worries. Just peel a squash, remove the seeds and cube it.
Add the squash, shallots, garlic, oil and a healthy pinch of salt & pepper to the baking sheet. Toss to coat and spread in an even layer. Place in the oven for 20 minutes. Toss and cook for another 10 minutes, or until the squash is tender.
Step Two: Sauce it Up
Once you pull the roasted veggies out of the oven, let them cool for a few minutes. Transfer everything from the baking sheet to a food processor and blend until smooth – scraping down the sides as needed.
And now, we are going to work on the toppings! I decided to add a few extras to this dish to make it even tastier.
First, we need to brown some tempeh bacon. I buy tempeh bacon that is pre-marinated (thank you Lightlife)! Heat a little oil in a skillet and add the tempeh bacon. Cook until crispy and set aside.
Next, add some vegan butter to the same skillet. Add in fresh sage leaves and let them get nice and crispy. You also want the butter to get some nice brown bits. This will give the sauce a delicious flavor!
Once the butter has browned, remove the sage and add the blended veggies!
Step Three: Finish it Off
While the tempeh and sage are cooking, we will also be cooking the pasta on the side. Be sure to reserve some pasta water before draining it!
To finish the sauce, add some non-dairy cream and vegan parmesan to the skillet with the sauce. Whisk until smooth and bubbly.
Add the cooked pasta and toss until coated, pouring in pasta water to thin it out.
Step Four: Serve
And now it is time to bring it all together. Spoon some pasta onto each plate and top with the crispy tempeh bacon and sage.
Now, we can sit back, relax and dig into this tasty pasta.
The sauce is comforting and creamy. The crispy toppings add SO much flavor. This is everything you could want in a fall pasta recipe!
Tips & Tricks
For the non-dairy cream I like to use Trader Joe’s or Ripple.
The tempeh bacon isn’t 100% necessary, but it adds some nice saltiness and crunch!
This is best served the same day. If you plan on having leftovers, I would keep the pasta and sauce separate.
Need more recipe inspo? Check these out:
Brown Butter Butternut Squash Bucatini
Ingredients
- 4 cups butternut squash cubed
- 2 shallots skins removed and halved
- 5 cloves garlic peeled
- 3 tablespoons olive oil separated
- salt & pepper
- 3/4 pound bucatini dry
- 3 ounces tempeh bacon cut in bite-sized pieces
- 2 tablespoons vegan butter
- 8 sage leaves
- 1/2 cup non-dairy cream unsweetened
- 1/3 cup grated vegan parmesan I used Follow Your Heart
Equipment
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Add the squash, shallots, garlic, 2 tablespoons of oil and a healthy pinch of salt & pepper to the baking sheet. Toss to coat and spread in an even layer – placing the shallots cut-side down. Place in the oven for 20 minutes. Toss and cook for another 10 minutes, or until the squash is tender. Remove from the oven and allow to cool slightly.
- Transfer the veggies to a food processor or blender and blend until smooth.
- Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain, reserving 1 cup of pasta water and set aside.
- While the pasta is cooking, heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped tempeh bacon and cook until crispy (approx. 3-5 minutes). Use a slotted spoon to remove it from the skillet and place it on a paper-towel lined plate.
- Melt the vegan butter in the same skillet over medium heat. Add the sage leaves. Cook until the butter starts to brown and the sage leaves get crispy. Remove the sage leaves from the skillet and set aside.
- Add the blended veggies to the brown butter. Pour in the non-dairy cream and vegan parmesan. Whisk until smooth and bubbly. Add the pasta and toss. Pour in pasta water (as much as you need) until the sauce thins slightly and sticks to the pasta.
- Plate the pasta and top with more vegan parmesan, crispy sage and tempeh bacon.
Video
Notes
- For the non-dairy cream I like to use Trader Joe’s or Ripple.
- The tempeh bacon isn’t 100% necessary, but it adds some nice saltiness and crunch!
- This is best served the same day. If you plan on having leftovers, I would keep the pasta and sauce separate.
So yummy! My husband and I both love it! The flavor was perfect! Such a great use of the abundance of squash I have left over from my garden.The tempeh bacon is a must in my opinion!