3-Ingredient Creamy Butternut Squash Sauce

3-Ingredient Creamy Butternut Squash Sauce

Yo, prepare yourself. I’m about to serve you up the easiest, tastiest, most affordable, paleo, vegan, nut-free, Whole30-approved, creamy, delicious sauce you ever did see. This butternut squash sauce is a staple in my meal rotation and I know it will be in yours, too…cause it’s that good. And that easy. And that cheap (especially in comparison to cashew-based sauces…girl I’m too broke for that most of the time). And minus the seasoning, it’s only THREE INGREDIENTS, including garlic. Hello.

butternut squash pasta sauce vegan
this butternut sauce is CREAMY ok

I use this stuff first and foremost as a pasta sauce over lentil or black bean pasta, zoodles, spaghetti squash, etc. It’s so rich and warming in the winter time and fulfills all my comfort food, mac-and-cheese dreams. I’ve also spread it over cauliflower crust pizza, dipped veggies in it, and eaten it as a soup. All methods are recommended. Considering bathing in it. I’ll keep you updated.

butternut squash sauce paleo vegan
are you drooling? I’m drooling

If you so desire, you can throw in 1/4 cup of nutritional yeast and a squeeze of lemon for some extra cheesy flavor or a few scoops of collagen peptides to bump up the protein & gut-healing properties! I grab my nutritional yeast from Trader Joe’s, and Furtherfood is my favorite collagen brand (code KENNEDY10 for 10% off!).  Anyway you make it…you’re doing it right. ENJOY!

3-Ingredient Creamy Butternut Squash Sauce

January 25, 2018
: 4
: Easy

By:

Ingredients
  • 1 medium butternut squash
  • 1 can full-fat coconut milk
  • 3-4 cloves garlic (or 1 1/2 tablespoons minced garlic/can sub garlic powder to taste)
  • salt & pepper to taste
  • dried herbs to taste (I used sage)
Directions
  • Step 1 1. Peel butternut squash, chop into cubes & boil in water on the stovetop until soft and easily pierced with a fork (about 15-20 minutes) OR slice butternut squash in half lengthwise, scoop out the seeds, and roast in the oven at 400 degrees F for 40-45 minutes or until soft. If using the oven method, scoop out cooked butternut squash leaving the skin behind–either way, we don’t want the skin involved! It makes the sauce taste bitter.
  • Step 2 2. In a blender add cooked butternut squash (no skins!), full can of coconut milk (if you like, ditch the water in the can and add just the solids for a thicker result, but I use the whole can) and garlic. Blend until smooth and creamy!
  • Step 3 3. Add salt, pepper, and herbs to taste. Blend again or stir by hand to incorporate.
  • Step 4 4. Pour over cooked pasta, or just go to town with a spoon. I won’t judge.

xx Kennedy

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