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Butternut Squash “Pasta” Sauce

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


  • 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


  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.


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