Butternut Squash Pasta Sauce

Looking for an alternative to tomato-based marinara?   Well, then this recipe is for you: Butternut Squash Pasta Sauce.

I have never been a huge fan of pasta, but ever since I discovered vegetable noodles, they have been showing up regularly on our dinner plates.  I love to make fun little noodles out of zucchinis, sweet potatoes, and carrots.

The spiralizer that I have is super easy to use.  It cuts the vegetables into perfect curly noodles.  You can use a smaller hand held version as well.  You can even use a vegetable peeler to make the noodles.

Today’s recipe is a creamy and savory alternative to traditional red sauce.  It features roasted butternut squash blended with real bone broth, coconut milk, roasted garlic and  spices.  I got the idea for this sauce from an old recipe for vegan “mac and cheese” that was still lingering in my cookbook.  Yeah, I might have tried that one for a hot minute.  But I just love bacon too much to be vegan! (Plus I felt like crap when I ate that way!)

What’s really great about this recipe is that it fits into many categories of eating: Paleo, Whole 30, Nightshade Free (omit the smoked paprika) , dairy free, and gluten free. It makes the perfect addition to a huge pile of lightly steamed zucchini noodles.

Hope you enjoy it!

xo,

Katja

Butternut Squash “Pasta” Sauce

• Author: Katja from Savory Lotus
• Yield: about a quart

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Ingredients

Scale 1x2x3x

• one medium butternut squash (about 3.5 pounds)
• 2 sprigs fresh rosemary, chopped
• 4 cloves of garlic, with peel still on
• 2 tbsp coconut oil or ghee (like this)
• 1 cup homemade bone broth (here’s my recipe)
• 2 tbsp full fat coconut milk (where to buy BPA-free coconut milk)
• 1/2 tsp lemon juice
• 1/8 tsp smoked paprika (like this)
• 1/4 tsp unrefined salt (I use THIS brand)
• several grinds of fresh pepper

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Instructions

1. Preheat oven to 400’F.
2. Peel butternut squash with a vegetable peeler, and cut in have lengthwise. Scrape out the seeds and chop into 2 inch cubes. Place into a large bowl with unpeeled garlic cloves and drizzle on fat of choice. Sprinkle in chopped rosemary. Toss to evenly coat.
3. Bake on a large baking sheet for 20 minutes, then flip with a spatula. Bake for another 15-20 minutes, until soft and beginning to brown. Remove from oven and allow to cool for 5 minutes. Remove peels from garlic cloves.
4. In a large blender, process roasted butternut squash, peeled garlic, broth, coconut milk, lemon juice, salt and pepper until creamy smooth. Add water or broth one tablespoon at a time to thin if necessary to reach desired consistency.
5. Store in airtight glass jar until ready to use – for up to a week. Gently warm up in a small pot.

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Notes

If you do not have fresh rosemary, you simply add 1/2 tsp of dried rosemary to the blender when pureeing this sauce.

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