Easy Roasted Butternut Squash Pasta Sauce
Level
Easy
Time
45 Min
Serves
4
Published: March 18, 2024 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Elevate pasta night at your house! This creamy, delicious, Easy Roasted Butternut Squash Sauce is a unique dinner idea. Something a little different than plain old tomato based pasta sauce from a can.
This butternut squash sauce is a velvety blend of earthy squash, garlic, olive oil, tomato paste, nutritional yeast, sea salt and spices. Nutrient dense, no sugar, no bad fats, no controversial food additives. Serve with gluten free pasta. So easy, your oven and blender does all of the work!
This recipe is naturally gluten free, grain free, dairy free, plant based/vegan.
What do you need for this recipe?
- 1 cup butternut squash roasted
- 1/4 cup olive oil
- 1 cup water
- 1 clove garlic
- 2 tbsp nutritional yeast
- 2 tbsp tomato paste
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
Key Ingredients & Substitutions:
- Substitute roasted sweet potato or any winter squash for butternut squash. Squash like acorn, pumpkin, buttercup will work well. Roasted carrots would also work.
We used nutritional yeast to add a cheesy flavor without dairy. You can substitute with parmesan if you’re not concerned about avoiding dairy.
- Substitute regular paprika for smoked paprika.
How to Store Leftover Sauce
Store leftover sauce in an airtight glass container. The sauce will stay fresh for about 5 days in the fridge. You can freeze leftover sauce for 2-3 month.
Easy Roasted Butternut Squash Pasta Sauce
Equipment
-
1 sheet pan
-
1 blender
Ingredients
- 1 cup butternut squash roasted
- 1/4 cup olive oil
- 1 cup water
- 1 clove garlic
- 2 tbsp nutritional yeast
- 2 tbsp tomato paste
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
Instructions
Roasting the Butternut Squash
-
Preheat the oven to 400 F.
-
Use a sharp knife to carefully slice off both ends of the squash Carefully slice it in half lengthwise. Scoop out the seeds and stringy bits with a spoon.
-
Place the squash halves, cut side up, on a baking sheet lined with parchment paper or aluminum foil.
-
Pop the baking sheet into the preheated oven and roast for about 25-30 minutes, or until the squash is tender and caramelized around the edges.
To Make the Sauce
-
Add all ingredients to a high speed blender. Process until smooth.
Notes
Substitute 1 cup of roasted sweet potato or any winter squash for butternut squash.
Substitute parmesan for nutritional yeast.
Serve on gluten free pasta, or spiralized zucchini.
Nutrition
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I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.