• Payton Pinsky

Butternut Squash Pasta Sauce


One of my favorite parts of fall is eating all different types of squash! Squash is easily my favorite food category to play around with in the kitchen. This pasta sauce recipe is so creamy and delicious that anyone in the family can enjoy it! Let’s get cooking:


Ingredients: 1 Small Butternut Squash

1 Yellow Onion

3 Tbs Minced Garlic

2-3 Tbs Vegan Butter (I use country crock)

1 1/2 Cups Vegetable Broth

Garlic Salt and Pepper to taste

Pasta of your choosing (I used spaghetti squash for a low carb option)


  1. Bring a large sauce pan to medium-high heat. Melt the vegan butter and add in your diced onion and garlic. Sautee until they begin to turn translucent, about 5 minutes.

  2. Add in your peeled and diced squash, vegetable broth, and seasonings. Cover and cook for 15 minutes, or until squash can be pierced with a fork.

  3. Blend ingredients with either an immersion blender, standing blender, or food processor. Blend until smooth and creamy, using more vegetable broth to thin it out if needed.

  4. Add back to your pan over a low heat, stir in your cooked pasta of choice, and enjoy!

 

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