Creamy Butternut Squash Pasta Sauce

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Average Rating: 5 | Rated By: 4 users

This Creamy Butternut Squash Pasta Sauce is just that creamy, flavoured with Italian spices, super flavourful and healthy! This gluten-free pasta sauce is vegan, making the sauce an excellent addition for someone following a plant based diet. This butternut squash sauce is so tasty you can pour it over just about anything!

 

creamy butternut squash pasta sauce

 

what makes this butternut squash sauce so delicious?

The sauce is a combination of cooked butternut squash, onions, garlic, herbs such as oregano, sage and bay leaves. The rich and creamy sauce is a combination of tomato sauce and coconut cream or milk. Everything combined, you will find that this sauce has a punch of flavours!

To make the sauce, first, the butternut squash is cooked. To do this, trim the ends of a medium squash, cut in half, remove the seeds and place cut side down on a baking sheet. Bake for about forty five minutes, or until the squash is tender depending on the butternut squash’s size. Once the squash is baked, scoop out the flesh and mash with a fork.

The butternut squash is then added to sauteed onions, garlic and spices, and the remaining ingredients. You cook the sauce briefly for about fifteen minutes. In the end, stir in fresh basil leaves. The sauce is now ready to serve over your favourite gluten-free pasta.

When following a plant-based diet, cheese is not an option. What I like to add to this creamy butternut squash pasta sauce is a sprinkle of nutritional yeast. If you are following a vegetarian diet, feel free to add a good sprinkle of freshly grated parmesan cheese. Enjoy!

This deliciously seasoned creamy pasta sauce recipe is super easy to make and is acceptable for a gluten-free, vegan and paleo diet. Butternut squash is a winter squash with a slightly nutty taste and is packed with healthy nutrients. This tasty squash is ideal for sauces such as this gluten-free pasta sauce because of its creamy texture.

For more recipes made with butternut squash please check out our gluten-free butternut squash soups, mains and desserts!

Ingredients

  • 1 medium butternut squash about 1 ½ lb.
  • 2 Tbsp. extra virgin olive oil or coconut oil
  • 1 medium size yellow onion, finely chopped
  • 3 garlic cloves, chopped
  • 2 GF bay leaves
  • 1 Tbsp. GF oregano
  • ½ tsp. GF ground sage
  • ¼ tsp. GF cayenne pepper or to taste (optional)
  • 1 ¾ cups (400 ml) pure tomato sauce
  • 1 ¾ cups (400 ml) coconut cream or you can use canned coconut milk
  • 2 tsp. apple cider vinegar
  • Sea salt to taste
  • ½ cup chopped fresh basil
  • optional topping; nutritional yeast
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    Instructions

  • Preheat oven to 375 F and line a baking sheet with parchment paper
  • Trim ends of the squash and halve lengthwise. Scoop out seeds and place squash cut side down on the prepared baking sheet. Bake for 45 minutes, turn the heat off and leave the squash in the oven for 15 minutes or until ready to use
  • Sauté onions over medium-low heat until soft, about 5 – 7 minutes. Add garlic and spices and cook one more minute
  • While the onions are cooking, scoop out the squash. The squash should be tender and easily mashed with a fork. Add to onions and stir to combine with the spices
  • Add tomato sauce, coconut cream, apple cider vinegar and season with salt. Bring to boil and reduce heat to low. Cover and cook for 15 minutes, stirring occasionally
  • Remove from the heat and add fresh basil. Enjoy over gluten free pasta. For a plant based diet add a sprinkle of nutritional yeast, or if you are following a vegetarian diet sprinkle with parmesan cheese.


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