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5-Ingredient Butternut Squash Pasta Sauce Recipe
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Condiments
Cuisine:
Dairy-Free, Gluten-Free, nightshade free, Vegan / Plantbased
Servings:
48
oz
Ingredients
1/2
medium
butternut squash
(a little bit bigger than an American Football)
1
can
coconut milk
1
tbsp
garlic powder
1
tsp
salt
(or salt to taste)
1/4
tsp
black pepper
Instructions
Pre-heat your oven to 400 degrees
Slice your butternut squash in half (long ways) and place on a parchment paper lined pan
Coat the faces of the butternut squash (the flesh parts) with coconut oil
Roast the butternut squash face up until soft (takes 45-60 minutes)
Once your butternut squash is soft, remove from heat, take out the seeds, and flip over on the pan
Let the flipped butternut squash to cool for 5-10 minutes (otherwise it will be to hot to work with)
Once your butternut squash has cooled enough that you can work with it, peel of the skins (the should just pull right off)
After removing the skins, place the roasted butternut squash in a blender with the spices and coconut milk
(I used this coconut milk, it can be found at whole foods)
Blend the Butternut Squash Pasta Sauce ingredients until smooth and well-combined
Store in an air-tight container in the fridge for up to 7 days
When ready to use, just heat up on the stove top and mix in with cooked pasta (bonus if you add in some veggies like broccoli or cauliflower!)