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Author Notes: Our Butternut Squash Pasta sauce is a little sweet and savory with just a hint of spice. It is delicious on pasta as well as on quinoa. We love to use coconut milk in recipes and used it here - it does not taste like coconut, but adds a rich creaminess to the sauce. This recipe is vegan and gluten free. Follow our fun food journey at www.kitchen-twins.com. —Kitchen Twins
- 1 large butternut squash, peeled and seeded and cut into 1-inch chunks
- 3 tablespoons olive oil (2 tablespoons for roasting the squash and 1 tablespoon to sauté the onion)
- 1 medium yellow onion, chopped
- 1 can full fat coconut milk
- 1 cup plain almond milk
- 3/4 teaspoon salt (1/2 teaspoon for roasting squash and 1/4 teaspoon to add to the sauce)
- 1/4 teaspoon black pepper
- 1 dash red pepper flakes
- Preheat oven to 400 degrees fahrenheit.
- Put squash on a sheet pan and coat with 2 tablespoons of olive oil and 1/2 teaspoon of salt and the 1/4 teaspoon of the black pepper (you can use parchment paper so it doesn’t stick).
- Arrange squash on one layer and roast for 35 minutes.
- Meanwhile in a medium saucepan, sauté onion in 1 tablespoon of olive oil for about 7 minutes so it just starts to caramelize then add in coconut milk, almond milk, 1/4 teaspoon of salt and a dash of red pepper flakes. Stir on low heat for about 5 minutes. Let cool for a few minutes.
- When squash is done, let cool for a few minutes.
- In a food processor add the squash and purée. Add saucepan ingredients to the processor and purée with the squash (you can also use an immersion mixer).
- Add sauce back into saucepan and reheat on low until ready to serve.
- Add sauce to your favorite pasta or quinoa.