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
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Ingredients
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1
large butternut squash, peeled and seeded and cut into 1-inch chunks
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3 tablespoons
olive oil (2 tablespoons for roasting the squash and 1 tablespoon to sauté the onion)
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1
medium yellow onion, chopped
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1
can full fat coconut milk
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1 cup
plain almond milk
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3/4 teaspoon
salt (1/2 teaspoon for roasting squash and 1/4 teaspoon to add to the sauce)
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1/4 teaspoon
black pepper
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1 dash
red pepper flakes
Directions
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Preheat oven to 400 degrees fahrenheit.
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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).
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Arrange squash on one layer and roast for 35 minutes.
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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.
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When squash is done, let cool for a few minutes.
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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).
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Add sauce back into saucepan and reheat on low until ready to serve.
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Add sauce to your favorite pasta or quinoa.
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