Butternut squash is naturally creamy and delicious and it truly shines in this butternut squash sauce recipe!! Butternut squash cooks with coconut milk and plenty of umami flavors before it's blended into a rich and yummy vegan butternut squash pasta sauce that's smooth, creamy and packed with flavor.
Cut up the butternut squash into ½ inch pieces. Toss with 1 tablespoon of olive oil. Lay out on a baking sheet and cook in a 400° oven for 30-40 minutes. Remove from the oven when tender and set aside.
Make the pepitas
In a small bowl, combine the pumpkin seeds, olive oil and spices. Spread out on a baking sheet and place in the oven to roast for about 10 minutes. Stir midway through the cooking time. When ready, remove from the oven and set aside.
Make the pasta sauce
Heat olive oil over medium heat, add garlic and onions cooking until soft. Stir frequently so the garlic and onion don’t turn brown.
Add the cooked butternut squash, 1 cup vegetable broth, 1 cup coconut milk miso, dried thyme and nutritional yeast. Bring to a low boil. Cook for five minutes to allow all the flavors to blend together. Transfer to a blender and blend until smooth.
Return to the pot, taste and add salt and pepper. If sauce is too thick, add additional vegetable broth to thin it out. Cover with a lid and keep warm on the back of the stove.
Cook the pasta and serve
While the pasta sauce is cooking, cook the pasta following the package directions for al dente pasta. When ready, strain well before tossing with sauce.
To serve, toss the pasta with the sauce, and top with spiced pepitas.
Notes
Use canned coconut milk not coconut milk beverage. It will make the creamiest sauce.Need to save some time? Use frozen butternut squash or roast the squash in advance.Versatile recipe for meals. Use butternut squash sauce on pasta, rice, quinoa, and in recipes for meals.