Why I love this butternut squash pasta sauce
This whole mac and cheese conundrum has got my wheels spinning and I just can’t seem to get it quite right. I know that I could use vegan cheeses and make something pretty good, but I really do try to stick with more natural options when I can.
So when I saw riced butternut squash at the grocery store, I thought it would be a great way to make a super simple, cheesy butternut squash pasta sauce.
I’ve had quite a bit of success with similar sauces. I used butternut squash for pasta before, and I’ve made pumpkin pasta with Italian sausage and spinach and sweet potato to make a creamy sauce.
My goal was to make a cheesy-tasting pasta sauce that was super simple and relatively healthy, and I think I achieved that. And, you don’t even need to dirty a pot to make the sauce, so it can’t get much better than that.
How do you make butternut squash pasta sauce?
Cook the butternut squash. riced butternut squashI used a frozen package of for my pasta sauce. I popped it into the microwave for 6 minutes (per the package instructions), and transferred the cooked squash to a blender jar. If you don’t have this option, you can roast your butternut squash in the oven for about 45 minutes at 400˚F (or until it’s nice and tender).
Blend with the remaining ingredients. After transferring your cooked squash to a blender, you need to blend them until smooth. I used my immersion blender, and the cup that came with it, but you could also use a regular blender. Blend until smooth, and add to pasta just before serving.
Tips for making butternut squash pasta sauce
- Be sure to really blend your sauce well to make sure you aren’t getting any lumps.
- If you want super creamy pasta, hold off on tossing your pasta with the sauce until you’re ready to serve. Dairy free sauces tend to get absorbed more quickly into the pasta, meaning they’re going to dry out faster than traditional mac and cheese.
- Want to bake your pasta? Add a little extra broth or coconut milk to the sauce. Toss the pasta, and top it with seasoned breadcrumbs. Bake in the oven for 20 – 30 minutes at 350˚F. Just make sure your breadcrumbs are dairy free.
Substitutions and alternatives
- Since this butternut squash pasta sauce is already gluten free, you can easily swap your pasta to make the whole dish celiac friendly. You’ll also need to make sure the broth you use is gluten free.
- If you can’t use coconut milk, you can easily swap cashew cream, or even unsweetened coconut yogurt.
- I have used chicken broth in my recipe, but you can easily use vegetable broth to make this completely vegan. I just had chicken broth on hand.
More dairy free pasta recipes:Print
Butternut squash pasta sauce | This easy, vegan recipe uses coconut milk and a creamy, dairy free sauce that’s a healthy alternative to macaroni and cheese. #butternutsquash #dairyfree
- 1 10-ounce package frozen riced butternut squash
- 1/2 cup full-fat canned coconut milk
- 1/4 cup nutritional yeast
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon minced garlic
- 1/4 teaspoon dried mustard
- Pinch nutmeg
- 1 teaspoon salt
- 3 tablespoons – 1/4 cup chicken broth
- Cook the riced butternut squash according to package directions.* Transfer to a blender.
- Add remaining ingredients and blend until completely smooth.
- Add to pasta just before serving.
If you can’t find frozen butternut squash, roast 10 ounces of cubed butternut squash in a 400˚F oven for about 45 minutes (or until soft).
Last Updated on April 2, 2022 by Melissa Belanger
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