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Butternut Squash Pasta Sauce

A creamy vegan pasta sauce made with roasted butternut squash and plant milk.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 8 servings

Ingredients
  

  • 1 large butternut squash
  • 1 medium onion
  • 4 cloves garlic
  • 2 tbsp avocado oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 sprigs fresh rosemary
  • 1 tbsp dried sage
  • 2 tbsp nutritional yeast
  • 1 can coconut milk, or equivalent of other plant-based milk
  • water, if necessary

Instructions
 

  • Preheat oven to 375. Line a roasting pan with parchment paper.
  • Peel, remove seeds and cube butternut squash, cut the onion in 4 and mash garlic cloves. Add everything to the roasting pan. Drizzle with avocado oil, salt, pepper and sage and mix well. Add the rosemary sprigs.
  • Roast for 45 minutes, mixing halfway through.
  • Add the cooked vegetables to a pot. Heat over med-low and add the can of coconut oil and the nutritional yeast. Mix everything together with a wooden spoon.
  • Using an immersion blender, blend until smooth. Alternatively, add contents to a countertop blender. If the mixture is too thick, add some water to thin it and blend again until desired consistency is reached.
  • Add sauce to your favourite cooked pasta and enjoy!