A comforting and vibrant dairy-free pasta sauce made with roasted butternut squash, perfect for fall meals. It’s incredibly easy to prepare, adaptable to various dishes, and great for freezing.
Creamy Butternut Squash Pasta Sauce
A comforting and vibrant dairy-free pasta sauce made with roasted butternut squash, perfect for fall meals. It's incredibly easy to prepare, adaptable to various dishes, and great for freezing.
Ingredients
- 1 medium butternut squash peeled
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 0.5 tsp dried sage
- 0.25 tsp nutmeg
- 3 cups vegetable broth
- 0.5 cup full-fat coconut milk (optional
- 2 tbsp nutritional yeast (optional
- to taste Salt
- to taste Black pepper
- 450 g pasta cooked al dente
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- While squash roasts, heat remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic, dried sage, and nutmeg, and cook for another minute until fragrant.
- Add the roasted butternut squash, vegetable broth, coconut milk (if using), and nutritional yeast (if using) to the pot. Bring to a simmer, then reduce heat and cook for 5-10 minutes, allowing flavors to meld.
- Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Season with salt and black pepper to taste.
- Toss the creamy butternut squash sauce with your favorite cooked pasta. Garnish with fresh herbs like parsley or sage, if desired.
Notes
For an extra boost of flavor, add a pinch of cayenne pepper or red pepper flakes. If you don't have coconut milk, a little cashew cream (soaked and blended cashews) can also be used for creaminess. This sauce is also delicious with roasted sage or thyme mixed in. Store leftover sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
