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Description
A creamy and comforting pasta sauce made with roasted butternut squash, perfect for a healthy fall meal.
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 4 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/4 cup unsweetened plant-based milk (such as almond or oat)
- 2 tablespoons nutritional yeast (optional, for cheesy flavor)
- 1 teaspoon dried sage
- Pinch of nutmeg
- Cooked pasta, for serving
- Fresh sage leaves, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and lightly caramelized.
- In a blender or food processor, combine the roasted butternut squash, minced garlic, vegetable broth, plant-based milk, nutritional yeast (if using), sage, and nutmeg.
- Blend until smooth and creamy. If the sauce is too thick, add a little more broth or milk until you reach your desired consistency.
- Season with additional salt and pepper if needed.
- Serve the sauce warm over your favorite cooked pasta. Garnish with fresh sage leaves if desired.
Notes
- For a richer sauce, you can use full-fat coconut milk or cashew cream instead of plant-based milk.
- Add a pinch of red pepper flakes for a touch of heat.
- This sauce can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg