Butternut squash sauce is a HUGE fan favorite at my house. This savory, creamy, homemade butternut squash sauce will absolutely have you coming back for more!! (Plus it’s really fun to say!)
We served this with fettuccine noodles because we felt this thick sauce deserved a sturdy noodle- they complimented each other perfectly. I cannot stress to you enough how delicious this meal is!!
Butternut Squash Sauce Ingredients
- 2 pounds of butternut squash
- 1 large yellow onion
- 2 large or 3 medium cloves of garlic
- 3 Tbsp extra virgin olive oil
- 1/4 cup almond milk
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp crushed red pepper flakes
- 1 1/2 cup water
- 1/2 pound of fettuccini noodles
- 1/4 cup nutritional yeast
Preheat your oven to 375 degrees.
Prepare your butternut squash by peeling, scooping out the inner seeds, and then cut into cubes 1/4-1/2 of an inch.
Peel and chop your onion, and peel your garlic.
Add all vegetables to baking sheet and toss on your olive oil and 1 tsp of both salt and pepper. Toss well and place on middle rack of oven to bake for approximately 40 minutes. You want your squash to be soft and easy to blend.
When your vegetables come out of the oven, add the noodles to boiling water and cook according to package directions.
Let the vegetables cool slightly, then transfer to food processor along with the almond milk, nutritional yeast, remaining salt, crushed red pepper flakes, and add the water 1/2 cup at a time until you’ve reached a creamy but not watery consistency.
Drain the noodles and place back in the pan along with some of your sauce, toss well until sauce is thoroughly coated on your noodles. Transfer to plate, let cool slightly, and enjoy!
Disclaimer: make extra noodles because you’ll probably want seconds!