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creamy, butternut squash pasta sauce on elbow macaroni in a white bowl

Cheesy Butternut Squash Pasta Sauce


  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: about 3 cups 1x

Description

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


Scale

Ingredients

  • 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

Instructions

  1. Cook the riced butternut squash according to package directions.* Transfer to a blender.
  2. Add remaining ingredients and blend until completely smooth.
  3. Add to pasta just before serving.

Notes

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).

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