Creamy, dreamy, luxurious sauces typically are loaded with butter and cream- but they don’t have to be. In this recipe, the butternut squash is simmered until soft and then and blended – it’s that simple.
Toss with gf pasta or use over roasted veggies. Do add a little topping to really kick it up a notch, like my coconut bacon flakes or my gluten free bread crumbs. The sauce freezes well too!
Happy eating,
~monique
Creamy Butternut Squash Pasta with Coconut Bacon
2 tablespoons olive oil
1 tablespoon finely chopped fresh sage
1 medium butternut squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
1 medium yellow onion, chopped
3 garlic cloves, minced
Pinch or two of ground cayenne
Salt
Freshly ground black pepper
2 cups vegetable broth
4-5 cups pasta, spiralized zucchini, cooked quinoa, roasted vegetables
1/2 cup coconut bacon
Other topping options: smokey paprika, nutritional yeast, sriracha, jalapenos, toasted bread crumbs or Asian pesto
Warm the oil in a saucepan. Add the chopped butternut squash and onion until they begin to soften, about 8 minutes. Add the minced garlic and cook another minute.
Add the broth and bring to a boil. Reduce to a simmer for about 15 minutes until everything is soft. Cool slightly then carefully puree in a blender until creamy and smooth. You may need to do this in 2 batches depending on the size of your blender.
Toss with hot pasta, fresh zucchini or just over roasted veggies.
Top with any optional ingredients.