Butternut squash is probably my favourite type of squash around. It’s just the right amount of sweetness and is so versatile, you can use it in anything from pasta to sauces to soups, and it can even be a pumpkin replacement in desserts!
For Canadian Thanksgiving, I made a roasted maple butternut squash, with cinnamon, maple syrup, and chilli powder. What a delicious and healthy side. Butternut squash is full of beta carotene, fibre, and vitamin C along with other minerals. It really is the perfect squash to eat in this season!
My mom would always make a pasta with butternut squash, which was something she learned when she went to Italy to visit family one year. It used to be our go to dish whenever we had butternut squash, but lately, I have been using them to make soups and an alfredo like sauce like this. I think butternut squash pairs well as a pasta sauce, and this recipe would definitely be perfect on a meatless Monday. Or, if you really want to, this pasta would go well with some seared shrimp or chicken if you want some protein!
- 1 small butternut squash or half of 1 large
- 4 cloves garlic, diced
- 1/2 an onion, diced
- 1.5 cups non-dairy milk
- 2 tbsp nutritional yeast (or parmesan cheese for non-vegans)
- 1.5 tbsp tapioca starch or arrowroot powder
- 2 sage leaves (or 1 tsp dried sage)
- 1/2 tsp red pepper flakes
- 1/2 tsp nutmeg
- salt and pepper, to taste
Preheat an oven at 400 degrees F. Slice the butternut squash lengthwise and brush with some olive oil. Place cut side down on a baking tray and let roast for 30-45 minutes, until fork tender. Let cool. Meanwhile, sautee the garlic, onions, sage, and red pepper flakes in some oil in a saucepan or skillet on medium heat, until the onions have softened. Add a little bit of salt and pepper. Set aside. Cook some pasta according to instructions. Drain and drizzle with a bit of olive oil and set aside.
Scoop the flesh from butternut squash and place in a high powered blender, along with the sautéed garlic and onions, tapioca starch, nutritional yeast, nutmeg, and non-dairy milk. Blend until smooth. Adjust seasonings by adding salt and pepper.
Place sauce back on stove in a saucepan to thicken and warm up on medium heat. Add cooked pasta and toss with sauce. Add salt and pepper as necessary. Garnish with red pepper flakes, and some parsley (and parmesan cheese for non-vegans!). Enjoy 🙂