Butternut Squash Pasta Sauce
This easy, vegan recipe uses coconut milk and a creamy, dairy free sauce that’s a healthy alternative to macaroni and cheese.
This recipe originally appeared on our sister site: Simply Whisked.
Here’s what you’ll need to make it
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- Butternut squash – you can use fresh or frozen, we used frozen for this recipe.
- Nutritional yeast – Adds a cheesy element to the sauce.
- Coconut milk
- Dried minced onion flakes
- Turmeric
- Ground mustard
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How do you make butternut squash pasta sauce?
Cook the butternut squash. Thaw butternut squash. I used a frozen package of for my pasta sauce. I popped it into the microwave for 6 minutes (per the package instructions), and transferred the cooked squash to a blender jar. If you don’t have this option, you can roast your butternut squash in the oven for about 45 minutes at 400˚F (or until it’s nice and tender).
Blend with the remaining ingredients. After transferring your cooked squash to a blender, you need to blend them until smooth. I used my food processor, but you could also use a regular blender or an immersion blender. Blend until smooth, and add to pasta just before serving. Adding reserved pasta water to the sauce as needed, about 3-6 tablespoons.
Tips for making butternut squash pasta sauce
- Be sure to really blend your sauce well to make sure you aren’t getting any lumps.
- If you want super creamy pasta, hold off on tossing your pasta with the sauce until you’re ready to serve. Dairy free sauces tend to get absorbed more quickly into the pasta, meaning they’re going to dry out faster than traditional mac and cheese.
- Want to bake your pasta? Add a little chicken broth or some extra coconut milk to the sauce. Toss the pasta, and top it with seasoned breadcrumbs. Bake in the oven for 20 – 30 minutes at 350˚F.
Substitutions and alternatives for butternut squash sauce
- Since this butternut squash pasta sauce is already gluten free, you can easily swap your pasta to make the whole dish celiac friendly. You’ll also need to make sure the broth you use is gluten free.
- If you can’t use coconut milk, you can easily swap cashew cream, or even unsweetened coconut yogurt.
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Butternut Squash Pasta Sauce
This easy, vegan recipe uses coconut milk and a creamy, dairy free sauce that’s a healthy alternative to macaroni and cheese.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 10-ounce package frozen butternut squash
- 1/2 cup full-fat canned coconut milk
- 1/4 cup nutritional yeast
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon minced garlic
- 1/4 teaspoon dried mustard
- 1/4 teaspoon turmeric
- Pinch nutmeg
- 1 teaspoon salt
- 3 tablespoons – 1/4 cup pasta water.
Instructions
- Cook the riced butternut squash according to package directions.* Transfer to a blender.
- Add remaining ingredients and blend until completely smooth.
- Add to pasta just before serving, adding a few tablespoons of pasta water as needed.
Notes
If you can’t find frozen butternut squash, roast 10 ounces of cubed butternut squash in a 400˚F oven for about 45 minutes (or until soft).
Nutrition
- Serving Size:
- Calories: 419
- Sugar: 6.6 g
- Sodium: 2640.3 mg
- Fat: 24.6 g
- Saturated Fat: 21.5 g
- Carbohydrates: 42.3 g
- Fiber: 8.8 g
- Protein: 13.6 g
- Cholesterol: 1.2 mg
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