Easy Roasted Butternut Squash Pasta Sauce

Easy Roasted Butternut Squash Pasta Sauce

Today we're making an easy, delicious pasta sauce made with roasted butternut squash or sweet potato. Naturally dairy free, plant-based/vegan, gluten free and sugar free.

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Course: dinner

Cuisine: American

Keyword: butternut squash, dinner ideas, pasta sauce

Prep Time: 10

Cook Time: 30

Total Time: 45

Servings:

Calories: 178kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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