Description
Butternut Squash Pasta Sauce: A silky, cozy vegan sauce that makes pasta taste like pure comfort, blending roasted squash with warm spices and creamy coconut milk.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 cups vegetable broth
- ½ cup coconut milk (or any dairy-free cream)
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp ground nutmeg
- Salt and black pepper to taste
- Optional: nutritional yeast for cheesiness
- Fresh basil for serving
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25–30 minutes until tender.
- In a large pot, sauté the onion over medium heat until soft. Add garlic and cook 1 minute.
- Add roasted squash, vegetable broth, thyme, paprika, nutmeg, salt, and pepper. Simmer for 5 minutes.
- Remove from heat and blend using an immersion blender (or transfer to a blender) until smooth.
- Stir in coconut milk and adjust seasoning as needed.
- Toss with cooked pasta or use as a creamy base for vegan casseroles and bowls.
Notes
- Vegan and dairy-free
- Great for fall dinners, meal prep, or comforting bowls
- Can be stored in the fridge for up to 4 days or frozen for up to 3 months
- To boost cheesiness, sprinkle nutritional yeast or top with fresh basil
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Roasting, simmering, blending
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Butternut Squash Pasta Sauce, vegan pasta sauce, silky squash sauce, fall pasta sauce, creamy vegan sauce