Butternut Squash Pasta Sauce
Creamy, vegan butternut squash pasta sauce is so delicious and easy to make in just 30 minutes! Toss it with your favorite pasta and top it with fried sage for a comforting fall meal.
Ingredients
- 2 tablespoons olive oil
- ½ cup yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh sage leaves chopped
- 2 pounds butternut squash peeled, de-seeded & cubed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 cup vegetable broth
- ¾ cup almond milk
Instructions
- Add the olive oil to a deep skillet or dutch oven over medium-high heat.
- Add the diced onion and saute 3-5 minutes.
- Add the minced garlic and fresh chopped sage, saute for an additional minute.
- Add the butternut squash, salt, pepper and nutmeg to the skillet, cook for 4-6 minutes.
- Pour the vegetable broth over the squash.
- Place a lid on the pan, reduce the heat to low and cook the squash until it’s fork tender but not falling apart, about 8-10 minutes.
- Once the squash is tender, transfer all of the ingredients from the pan to a food processor or blender.
- Add the almond milk to the blender.
- Blend until smooth. See the notes below for serving options.
Notes
To serve the sauce immediately with pasta:
Bring a large pot of water to boil on the stove. Add the pasta to the boiling water and cook the pasta according to the package directions. Remove one cup of the cooking water from the pasta before draining it and set the water aside. Drain the pasta and add it back to the pot, spoon the butternut squash sauce over the pasta and toss it to coat. If you’d like to thin out the sauce, you can gradually add some of the pasta cooking water into the pot with the pasta and sauce. Add 1-2 tablespoons at a time until you reach the desired consistency. Transfer it to a bowl and add whatever toppings you would like, such as parmesan cheese, candied walnuts or fried sage.
- Bring a large pot of water to boil on the stove.
- Add the pasta to the boiling water and cook the pasta according to the package directions.
- Remove one cup of the cooking water from the pasta before draining it and set the water aside.
- Drain the pasta and add it back to the pot, spoon the butternut squash sauce over the pasta and toss it to coat.
- If you’d like to thin out the sauce, you can gradually add some of the pasta cooking water into the pot with the pasta and sauce.
- Add 1-2 tablespoons at a time until you reach the desired consistency.
- Transfer it to a bowl and add whatever toppings you would like, such as parmesan cheese, candied walnuts or fried sage.
- The pasta sauce is gluten-free and whole30 compliant. Serve it with zucchini noodles or roasted spaghetti squash to make an entirely gluten-free, whole30 approved meal.
- To make this sauce year-round, purchase cubed butternut squash in the freezer section at the grocery store. It should be available even in the spring and summer months.
- This recipe can be stored in the refrigerator for up to 7 days. Store it in an airtight container such as a mason jar or plastic container with a lid.
- This sauce can also be frozen. You can freeze it in mason jars, just be sure to leave 1 inch of room at the top for the sauce to expand in the jar. You can also freeze it in a freezer-safe zipper bag or plastic container. The sauce will stay good in the freezer for up to 3 months. I recommend defrosting the sauce in the refrigerator overnight before heating it up to serve.
- To reheat the pasta sauce, add it to a pot on the stove over medium-high heat, stirring frequently for 5-10 minutes, or until heated through. You can also microwave the sauce for 2-3 minutes.
Nutrition Information
Nutrition Facts
Serving: 4cups pasta sauce
Amount Per Serving
Calories 187
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 888mg | 37% |
| Potassium | 843mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 24265mg | 485% |
| Vitamin C | 50mg | 56% |
| Calcium | 182mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.