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Thursday
Nov152012

Creamy Butternut Squash Pasta Sauce

After a major Thanksgiving recipe fail on Tuesday I decided to switch gears.  I was just trying too hard.  The recipe looked + smelled promising but tasted completely like…not much at all.

Time for an un-Thanksgiving recipe.

Unless you eat pasta on Thanksgiving.  Anyone? 

creamy butternut squash sauce | edible perspective

Well maybe you can make this on Thanksgiving-eve.  You know, for training.  Carb loading before the big day.  You’ll need your energy!!

creamy butternut squash sauce | edible perspective

Are you baffled to see another butternut squash recipe so soon after I went on + on about how it takes me a month to muster up the energy to peel the dang thing?

Well, if you’re like me you buy enormous butternut squashes so once you do decide to finally peel it you can use it for multiple recipes. 

But don’t worry, there is always the money + time saving [and possibly finger saving] option of buying frozen cubed butternut squash in a bag.  I want to see the machine that peels and cubes a butternut squash. 

creamy butternut squash sauce | edible perspective  creamy butternut squash sauce | edible perspective

Print this!

Creamy Butternut Squash Pasta Sauce [yields ~3 cups] inspired by Dave’s Gourmet Butternut Squash Pasta Sauce vegan/gf

see notes for additional instructions on roasting the squash and red pepper

  • 2 1/2 cups roasted + cubed butternut squash [see notes below]
  • 1 roasted + peeled red pepper
  • 1 canned peeled tomato [just one]
  • 1/2-3/4 cup low/no sodium vegetable broth
  • 1/2 cup unsweetened almond milk
  • 1/3 cup diced onion
  • 1/3 cup chopped celery
  • 1 1/2 Tablespoons chopped parsley
  • 1 1/2 Tablespoons olive oil
  • 2 1/2 teaspoons minced garlic
  • 2 teaspoons lemon juice
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 1/4-3/4 teaspoon salt
  • 1/8 teaspoon cayenne [optional]
  1. Heat olive oil in a pot over medium heat. 
  2. Once hot add the onion and celery and cook until softened and light golden brown.  Stir frequently. About 6-8 minutes. 
  3. Add the garlic and stir for 20-30 seconds then add in the 2 1/2 cups of roasted butternut squash and chopped roasted pepper and cook for 1 more minute, stirring frequently.
  4. Place contents of the pan in a blender along with 1/2 cup vegetable stock, the milk, one canned peeled tomato, parsley, lemon juice, oregano, black pepper, 1/4 teaspoon salt, and cayenne if using.
  5. Blend starting on low and working to high until smooth. 
  6. Taste and adjust seasonings if necessary.  I used 1/2 teaspoon salt in total.
  7. Return to the pot and add the remaining 1/4 cup vegetable stock over medium-low heat.  Add more stock for a thinner sauce.
  8. Bring to a simmer for 5 minutes then remove from the heat.
  9. Serve as a sauce with pasta, vegetables, lasagna, pizza, etc. 
  10. Let cool and store in a sealed container in the fridge for up to 5 days.

notes:

  • To roast your butternut squash: Preheat your oven to 400*. Peel and cube in 1/4-1/2” pieces and toss with about 1 tablespoons of oil and sprinkle with salt + pepper. Roast for about 35min until tender. Toss 1-2 times while cooking.  Measure 2 1/2 cups.
  • To roast your red pepper: Roast your red pepper on a pan under your broiler, on top of your gas range over medium heat, or in your grill over med-high heat. Rotate 4 times until all sides are charred. Place the pepper in a heat safe bowl and cover with plastic wrap for 15 minutes.  After 15 minutes carefully peel the skin off your pepper [it will be hot!].  It’s okay if all of the char does not come off.  Remove the stem, seeds, and juice, then chop.
  • For the vegetables: Chop broccoli, mushrooms, and bell pepper.  Have 3-4 cups of baby spinach on hand.  Heat a large pan over medium with a drizzle of oil.  Once hot add the broccoli to the pan and season with salt + pepper.  Cook for about 3-4 minutes, stirring frequently then add the pepper.  Cook for another 4-5 minutes then add the mushrooms.  Cook for 2-3 minutes or until everything is cooked to your liking.  Add in the spinach stirring constantly until the spinach is just wilted.  Add to pasta and sauce.
  • Feel free to sub roasted sweet potato for butternut squash.  Also sub 2% milk or unsweetened soy milk instead of almond if needed. 

creamy butternut squash sauce | edible perspective

What I love most about this sauce is its thick and creamy consistency without the use of heavy cream, tofu, or cheese.  Or is it the smooth balance of flavors between the slightly sweet squash and the smoky roasted red pepper??  I’ll let you be the judge.

Even the squash hating husband loved this sauce.  And that is a major victory.

Back to Thanksgiving recipes tomorrow.

Ashley

Reader Comments (25)

Oh my goodness does this sound delectable. If not a Thanksgiving recipe, it is one for AFTER Thanksgiving - when you are tired of leftovers and want something hearty!
November 15, 2012 | Unregistered Commenterdeva by definition
Ok, super funny... I was at Costco last night and saw butternut squash pasta sauce and thought it looked delicious! I almost put it in the cart, but when I looked at the ingredients I knew I could recreate it. So I took a picture of the ingredients to try and make it... and here you are!!! Thanks for doing all the work ;) hehehe
November 15, 2012 | Unregistered CommenterChrista @ Edible Balance
@Christa - Was it the Dave's Gourmet?? I meant to say this was inspired by that! Going back to add it in now. I only bought that sauce once but loved it and have been meaning to recreate it for quite some time.
November 15, 2012 | Registered CommenterAshley
this looks so smooth and creamy and decadent!
November 15, 2012 | Unregistered CommenterHeather @ Heather's Dish
Wow, this looks awesome for anytime butternut squash is in season--Thanksgiving or not! I am definitely adding this to my meal plan.
November 15, 2012 | Unregistered CommenterLauren L. @ Newest OBsession
Hahaha, carb-loading...I love it. That cracked me up! This sauce looks great. I especially love that you made it without nuts (cashews especially) because I'm allergic. The mushrooms look so meaty! Great pictures! :-)
November 15, 2012 | Unregistered CommenterLauren
@Lauren - I've been a little cashew obsessed lately but purposefully wanted this nut free! Glad it works well for you.
November 15, 2012 | Registered CommenterAshley
Haha I had to laugh because for Thanksgiving we are actually making lasagna instead of the traditional foods! We like to mix it up around here :)
November 15, 2012 | Unregistered CommenterAndrea
The last picture really sold me on this! Yum
November 15, 2012 | Unregistered CommenterMegan | Eats Daily
I am loving this pasta dish! Thanks!
November 15, 2012 | Unregistered CommenterAlly's Sweet & Savory Eats
I just made a similar sauce to this! Sooo so good and it has veggies in it too!
November 15, 2012 | Unregistered CommenterAbby@The Frosted Vegan
I love Dave's Butternut Pasta Sauce! My mom sent me home with a jar last time I visited, and I loved it. This sounds so doable to recreate!
November 15, 2012 | Unregistered CommenterKatie @ Blonde Ambition
YUM! Recipe fails are the worst, but I always attempt it one more time just to see if I can salvage the recipe :)
GORG. LOVE this. And fantastic photos by the way. Methinks I should come out to Colorado sometime so we can shoot togethers. Gee, wouldn't that be grand? Will certainly be adding this recipe to my bookmarks.
November 15, 2012 | Unregistered Commenterdana @ minimalist baker
Bet the butternut squash sauce adds so much flavor and texture to the pasta! Love the bright colors!!
November 15, 2012 | Unregistered CommenterKiran @ KiranTarun.com
What a beautiful recipe! I'm going to have to try it!
November 16, 2012 | Unregistered CommenterLindsay
This looks absolutely to die for! And I'm so totally with you on the leaving the squash sitting around for weeks train. Why is that?!? I swear I avoid the things like the plague!
Yes please! I am ALL for this!
November 17, 2012 | Unregistered CommenterKatie @ Talk Less, Say More
I made this pasta for dinner tonight and it was so good! Definitely creamy, and I love that it doesn't include any cream or tofu. Thanks for the recipe!
November 25, 2012 | Unregistered CommenterLindsey
Ashley, is the 2 1/2 c of squash pre- or post roasting?
December 13, 2012 | Unregistered CommenterLiz
@Liz - It was measured after roasting. Sorry that wasn't more clear. I'll edit the wording in the recipe. Thanks for pointing that out!
December 13, 2012 | Registered CommenterAshley
I LOVE Daves Gourmet Butternut Pasta Sauce. Thanks for recreating it. Looks delicious and I can't wait to try it!
January 8, 2013 | Unregistered CommenterAnanda
Why don't you just split the squash and roast, then scoop out the insides? I use butternut squash a lot but have never peeled one.
April 1, 2013 | Unregistered CommenterJoan Merrell
My 4 year old LOVES Dave's Gourmet's buternut squash pasta sauce. but we recently took him off dairy - I am thrilled to find a dairy-free recreation!! I made this tonight, and will test it via him tomorrow. Will post back the results!!
May 5, 2013 | Unregistered CommenterVemuru
sweetie, you are working WAY to hard to peel and cube that squash. This will taste JUST as good if you stand that bad boy on its side, and slice off the part that has the stem, then the bottom -- just a little, so it will sit flat -- with a bie old chef's knife, then stand the now stable squash up vertically, cut it straight down the middle with that same knife. Use a meat mallet to help the knife, and be sure it's on a cutting board. Then clean out the seeds/goop and roast the two halves in the oven. Smear the cut surfaces with some olive oil, and separate the 'neck' from the bulb because the bulb will get done faster. When the flesh is tender, take it out of the oven, and let it cool. Scoop out the flesh, toss the shells. Voila, roasted butternut squash and you don't risk an amputation or a transfusion.
June 19, 2013 | Unregistered Commentermaggie

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