Roast Butternut Squash Pasta Sauce Vegan Recipe

I absolutely adore this recipe because it perfectly captures the cozy, autumnal flavors of butternut squash and spices, transforming them into a creamy, dreamy pasta dish that feels like a warm hug in a bowl. Plus, the addition of coconut milk and nutritional yeast gives it a deliciously rich, plant-based twist that’s both nourishing and indulgent.

I love making this creamy roast butternut squash pasta sauce, a vegan delight that’s rich in flavor and nutrients. By roasting diced butternut squash with olive oil, salt, and pepper, and combining it with sautéed onion, minced garlic, and a blend of coconut milk, lemon juice, and spices like thyme and sage, this sauce becomes a luscious, velvety addition to any pasta.

The nutritional yeast adds a cheesy depth while keeping it plant-based, a favorite in my kitchen for its healthful simplicity.

Ingredients

Butternut squash has an abundance of vitamins A and C, which come together to form a delectably sweet, vibrant, and colorful base for soups.

Olive oil is replete with heart-healthy monounsaturated fats, which bestow a smoothly, richly flavored oil.

Garlic: Boosts flavor with a touch of sharpness; lauded for its many health benefits.

Coconut Milk: Supplies the creaminess and a whisper of the tropics, with beneficial fats.

Nutritional yeast: Provides a flavor that is similar to cheese and is abundant in B vitamins and proteins.

Thyme and sage: Provide aromatic, earthy notes that enhance the sauce’s complexity.

Nutmeg: Contributes a warm, nutty undertone to boost fall flavors.

Ingredient Quantities

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup coconut milk or any non-dairy milk
• 1 tablespoon nutritional yeast
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• Pasta of choice, cooked according to package instructions

Instructions

1. Set your oven to 400°F (200°C) to get it working while you prepare the other ingredients. A baking sheet lined with parchment paper is ready for the fillets when you finish seasoning them.

2. Place the diced butternut squash on the baking sheet. Drizzle 1 tablespoon of olive oil over the squash, and season it with salt and pepper. Toss to coat all the pieces evenly.

3. The butternut squash should be roasted for 25-30 minutes, or until it is tender and slightly caramelized, turning it once halfway through the cooking time.

4. In a large skillet, warm the other tablespoon of olive oil over medium heat. Stir in the onion and cook, stirring occasionally, until tender and translucent, about 5 minutes.

5. Add the chopped garlic to the pan and cook for another 1-2 minutes until it gives off a nice aroma.

6. Pour in the vegetable broth and bring to a simmer. Transfer the roasted butternut squash and to the pan. Cook for 5 minutes to allow the flavors to meld.

7. Take the pan from the heat and allow it to cool just a bit. Then, the mixture should be transferred to a blender or, if preferred, you could use an immersion blender to puree the contents until they are smooth.

8. The sauce should be returned to the pan and placed over low heat. The coconut milk, nutritional yeast, dried thyme, dried sage, and nutmeg should be stirred in.

9. Combine the lemon juice and adjust the seasoning with salt and pepper. If you find the sauce is too thin or tart, simmer gently for 5 minutes or so until it thickens slightly.

10. Mix the butternut squash sauce with the cooked pasta until evenly distributed. Dig in right away, or you might find someone else has taken your pasta!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large skillet
5. Blender or immersion blender
6. Cutting board
7. Knife
8. Wooden spoon or spatula
9. Measuring spoons
10. Measuring cup
11. Mixing bowls

FAQ

• Can I use another type of squash if I don’t have butternut squash?Indeed, you can replace it with other varieties of squash like acorn or kabocha, but the flavor and texture may vary somewhat.
• What is nutritional yeast, and can I skip it?Nutritional yeast imparts a cheesy, umami flavor. If you forgo it, the sauce will lose some of its depth but will still be tasty, flavorful, and delicious.
• Is there an alternative to coconut milk for a creamier texture?Certainly, you can employ cashew cream, almond milk, or any other non-dairy milk with creamy properties, though it may change the taste somewhat.
• How do I store leftovers?Keep it in an airtight container in the fridge. It’ll last 3 days without losing quality. To reheat, do it on the stovetop and add just enough broth to loosen the sauce back to its original texture.
• Can I make this sauce ahead of time?Of course! You can make the sauce and store it in the refrigerator for up to 2 days before serving. Reheat the sauce on the stove before serving.
• Is it possible to freeze this sauce?Certainly, here’s a paraphrase of that:

  Indeed, place it in a container safe for freezing and keep it in the freezer for not longer than 3 months. Move it into the refrigerator for thawing, and then reheat it on the stove.

• Will this sauce work for a gluten-free diet?Certainly! Just be sure to use gluten-free pasta and confirm that all other ingredients do not contain gluten.

Substitutions and Variations

Sweet potatoes or pumpkin make for a similar texture and sweetness, serving as perfect substitutes.
Substitute melted coconut oil or avocado oil for olive oil.
Vegetable broth: Substitute with mushroom broth or water and a splash of soy sauce for an umami upgrade.
Coconut milk: Substitute almond milk or cashew cream for a different non-dairy option.
Nutritional yeast: Instead, use 1 tablespoon of miso paste for a savory and umami flavor.

Pro Tips

1. When roasting the butternut squash, ensure the pieces are spread out in a single layer on the baking sheet. This helps them caramelize better and enhances the flavor of the sauce.

2. For an added depth of flavor, consider sprinkling a bit of smoked paprika on the squash before roasting. This can add a subtle smoky undertone that complements the sweetness of the squash.

3. If you enjoy a bit of heat, add a pinch of red pepper flakes to the onion and garlic as they cook. This will give the sauce a slight kick that pairs well with the creamy texture.

4. When blending the sauce, check the consistency and add a splash more vegetable broth or coconut milk if it’s too thick. The sauce should be creamy and smooth to coat the pasta evenly.

5. To add a fresh burst of flavor, garnish the finished dish with freshly chopped parsley or basil just before serving. This adds a pop of color and freshness that elevates the dish.