My sister-in-law and her boyfriend came to visit the other day, and we made a new recipe we all thought was SO good, that I just had to share: Roasted Butternut Squash Sauce Pasta! It’s made using a delicious vegetable that’s in season this fall/winter. It’s a versatile sauce with many things you can use it on (we picked pasta).
Roasted Butternut Squash Sauce
2014-07-03 07:34:27
Gluten free, dairy free, soy free, vegetarian, vegan, paleo
Ingredients
- 1 medium or large butternut squash (peeled, cut into cubes)
- 2 tbsp coconut oil, melted
- 1 tbsp fresh chopped sage
- 1 tbsp fresh chopped rosemary
- 2 cloves garlic, minced
- 1 cup non-dairy milk (like almond milk or rice milk)
- 4 tbsp nutritional yeast
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1-2 cups organic low sodium vegetable or chicken broth
Instructions
- Preheat the oven to 375°F
- Add squash cubes, oil, sage, rosemary, and garlic to a baking dish, and mix together so all squash is coated. Sprinkle salt and pepper evenly on top, and transfer to the oven for 45 minutes, until squash is very tender (tossing half-way through).
- Transfer the cooked squash mixture to the blender with the milk and nutritional yeast, and process. Add 1 – 2 cups of broth until it reaches desired consistency.
Notes
- We poured ours over quinoa spaghetti, sauteed chopped veggies, and white beans.
Healthy Eaton https://healthyeaton.com/
