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Creamy Butternut Squash Pasta Sauce

Creamy Butternut Squash Pasta Sauce

Butternut squash is a heart-healthy choice, loaded with vitamin C and fiber.

I make this sauce in a large batch, store in a mason jar for up to 5 days in the fridge before freezing for later use.


My favorite pairing with this sauce is chickpea or brown rice pasta.


Prepare Pasta of choice, and smother in butternut squash sauce, reserving the rest in a mason jar for later use.

You will need:

-3 cups butternut squash

-1/4 tsp cayenne pepper

-1/4 tsp pink Himalayan salt

-1 cup cashew milk

-1/2 sweet onion

-2 tbsp olive oil

-2 cloves garlic

-1 cup cashews, soaked for 30 minutes in warm water

To make:

1. Preheat oven to 350, line a baking sheet with parchment paper & roast butternut squash for 25 minutes until soft.

2. In a food processor combine roasted squash +  cayenne pepper +  pink Himalayan salts + Cashew milk +  onion +  olive oil + garlic cloves + cashews, drained. Pulse & add cup water to desired consistency if needed.

3. Cook pasta accordingly & stir in sauce.


Store remaining sauce in a mason jar in the fridge for up to a week before freezing.

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