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Butternut Squash Pasta Sauce Recipe - Tayler Silfverduk DTR - nightshade free pasta sauce, 5-ingredient recipe, 5-ingredient pasta sauce, nightshade free recipes, #celiacdietitian #celiacliving #celiacdiet #butternutsquash #butternutsquashrecipe butternut squash recipe #butternutsquashpastasauce #pastasaucerecipe #gluten-freeliving #celiacnutrition #gluten-freenutrition #AIP #AIPrecipes #paleorecipes #celiacfriendly #nightshadefree
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5 from 2 votes

5-Ingredient Butternut Squash Pasta Sauce Recipe

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Condiments
Cuisine: Dairy-Free, Gluten-Free, nightshade free, Vegan / Plantbased
Servings: 48 oz


  • 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


  • 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!)