Butternut Squash Sauce and Roasted Veggies

Name: Butternut Squash Sauce and Roasted Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 package of rice noodles; ½ of a small butter squash; 2 carrots; 1 cup of full-fat coconut milk; 1 teaspoon of turmeric; ½ teaspoon of salt; Pinch of black pepper; 1 tablespoon of olive oil; 1 small red onion; 1 garlic clove; 2 cups of frozen chopped broccoli; 1 teaspoon of soy sauce; 1 teaspoon of granulated sugar

User Reviews

5.0

207 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
3 servings
Calories
582 kcal
Course
Lunch, Dinner
Cuisine
American

Butternut Squash Sauce and Roasted Veggies

Christopher Rios

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Turn your fresh butternut squash into this Creamy Butternut Squash Pasta Sauce. It's filled with healthy plant-based ingredients and topped with roasted veggies. It's the perfect fall meal!

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Ingredients

Servings

1 package of rice noodles
½ of a small butter squash, cut into ½ inch cubes
2 carrots, sliced
1 cup of full-fat coconut milk
1 teaspoon of turmeric
½ teaspoon of salt
Pinch of black pepper
1 tablespoon of olive oil
1 small red onion, diced
1 garlic clove, minced
2 cups of frozen chopped broccoli
1 teaspoon of soy sauce
1 teaspoon of granulated sugar

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Instructions

Boil water and cook rice noodles according to package instructions.
Steam butternut squash and carrots until tender, about 10 minutes.
Place tender butternut squash, carrots, coconut milk, turmeric, salt, and pepper in a blender and blend until smooth and creamy.
In a large pan over medium-high heat, heat oil and saute onion and garlic until onions are tender and translucent. Add frozen broccoli and cook for 2 to 3 minutes.
Add soy sauce and sugar and cook for about 7 minutes.
Add cooked noodles and creamy butternut squash to the pan and stir until well-combined.

Equipments used:

Notes

Adjust the consistency. Depending on preference, you may prefer your sauce thinner. If so, add 2 tablespoons of vegetable broth at a time until your desired consistency is reached.
Reserve 1 cup of pasta cooking water. Adding the reserved pasta water when mixing the pasta and pasta sauce together helps the pasta sauce to stick to the pasta.
Use ripe butternut squash. Ripe butternut squash is sweeter and more flavorful than unripe butternut squash. When browsing the produce section, choose a butternut squash that has a beige color with no green patches. It should also feel heavy for its size.

Nutrition Information

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Calories 582kcal (29%) Carbohydrates 93g (31%) Protein 8g (16%) Fat 22g (34%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 701mg (29%) Potassium 1029mg (29%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 20460IU (409%) Vitamin C 87mg (97%) Calcium 141mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 582 kcal

% Daily Value*

Calories	582kcal	29%
Carbohydrates	93g	31%
Protein	8g	16%
Fat	22g	34%
Saturated Fat	15g	75%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Sodium	701mg	29%
Potassium	1029mg	22%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	20460IU	409%
Vitamin C	87mg	97%
Calcium	141mg	14%
Iron	5mg	28%