Vegan Butternut Squash Pasta Sauce Recipe
A creamy, dairy-free roasted butternut squash pasta sauce made with roasted butternut squash, garlic, and onion is vegan-friendly.
Servings: 6 people
- 1 5lb butternut squash cut in half, and scoop out seeds
- 2 boxes Modern Table Penne boil until a dente
- 2 medium sweet onions
- 2 large garlic cloves
- 1 1/4 cups Vegan Vegetable Broth
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp paprika
- 1/4 tsp fresh ground black pepper
- 1/2 tsp onion powder
Preheat oven to 375 degrees f.Cut squash in half and de-seedSprinkle with all 5 spicesBake for 30 mins at 375.Peel garlic, and onion (cut onion and in half) set aside.At the 30 minute mark, add onion and garlic to the baking sheet.Bake for another 30 minutes or until squash is fork tender. If your squash requires more time, remove onion and garlic at the 30 minute mark and set aside.Once squash is done, allow to cool and then peel the skin off.Boil Modern Table Penne Pasta until al dente & strain.Add the chunks to a blender along with the vegetable broth and onion + garlic. Puree for about 1 minute until smooth. Pour over drained pasta. Optional- sprinkle with pumpkin seeds, or fried sage. To fry sage, add sprigs to a heated pan with 1 tablespoon of oil and cook for 1 min on each side. Enjoy warm! Add extra sauce to mason jars- keep for up to one week in the fridge.
Serving: 1serving | Calories: 495cal | Carbohydrates: 106g | Protein: 21g | Fat: 1g | Cholesterol: 1mg | Sodium: 168mg | Potassium: 2396mg | Fiber: 15g | Sugar: 15g | Vitamin A: 40750IU | Vitamin C: 124.6mg | Calcium: 220mg | Iron: 5.9mg