BUTTERNUT PASTA SAUCE

Posted by & filed under Recipes, Sauces.

Fall has arrived and hard winter squash is officially in season. Roasting all kinds of orange squash this autumn is a must, but here is a creative way to eat it “post roast.” If you check the sauce section at your local gourmet grocery, you’re sure to find already tossed together bottles of butternut squash pasta sauce and, while they may be delicious, they most certainly are not vegan friendly.
Here is a recipe that is dairy free yet still creamy and dreamy. This sauce incorporates the winning combination of roasted butternut squash with caramelized onions. Butternut yields the silkiest puree of the hard winter squash varieties which is why you should refrain from substituting another type such as pumpkin or kabocha.
  • 4 cups butternut squash cut into 1/2″ chunks
  • 2 Tbl olive oil
  • 2 cloves garlic, whole and un-peeled
  • 1 med yellow onion, thinly sliced
  • 2 tbl (vegan) margarine
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • 1 1/2 tbl (vegan)cheese. I recommend Daiya brand mozzarella
  • Salt
  • Pepper
  • 3 1/2 cups rigatoni

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1. Set oven to 400 degrees. Toss squash with olive oil and spread out evenly onto a baking pan. Toss on the un-peeled garlic cloves and sprinkle withsalt and pepperRoast for 15-20 mins until squash has browned on the bottom.

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2. Meanwhile, melt margarine in a large skillet over med/high heat. Addsliced onions and cook stirring over high for 5 minutes until they begin to brown. Reduce the heat to medium/low and saute for 10 minutes to caramelize.

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3. Sprinkle in herbs and (vegan) cheese and saute 1 minutePeel your garlicand add the roasted cloves along with the squash and cook mixing well with a wooden spoon just until blended.

4. Let the mixture cool slightly as you boil water for the pasta. Cook pastaaccording to package directions.

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5. Blend squash mixture in a food processor until creamy. It’s okay to leave a few chunks for variety. Taste for saltiness
and season if necessary.
6. Toss with pasta and serve!

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FOODING TIPS:
  • This sauce is hearty and delicious, perfect for a crisp autumn evening with a side of kale, or to take to work or school the next day accompanied by a shiny red apple.
  • Butternut Pasta Sauce freezes well so make a double batch so you have it on and later in the week.
  • Instead of topping noodles, get fancy by filling ravioli with it and dressing with toasted pecans, olive oil, and fresh sage.
  • Make a heartier meal by substituting Butternut Sauce for marinara in a pan of spinach lasagna.
  • Nix the pasta idea and spread on a sandwich with a couple slices of Tofurkey, some Tofutti mozerella, and thinly sliced apple.
  • Serve warm as an autumnal party dip with hearty crackers, or root vegetable chips

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