Sunday, April 10, 2011

Butternut Squash Pasta Sauce

I was at my favorite grocery store last weekend and wandered down the aisle that stocks pasta. I was looking for a particular shape of pasta (over sized ribbed elbow macaroni that I CANNOT find anywhere) and an jar of beautiful orange sauce caught my eye.

Just like the store packaging, too!

Butternut squash pasta sauce? Oh wow, that sounded good. So I picked up the (very expensive) jar to read the ingredients just to have my hopes dashed. "Butter"- on the list. Why? Anyway, that got me thinking, I can make this and I can probably make it better than some mass produced jar sauce, too.

So, I turned around and headed back to the produce aisle to pick up some pre-cut butternut squash chunks. As I headed back that way the wheels started turning... I could add a little non dairy milk, too and make it a creamy butternut squash sauce. And so, this recipe, like most of my recipes was born- right there in the grocery store aisles.

This turned out to be a perfect Sunday night dinner. Simple and relaxed.

Oh, and if you happen to know where to find over sized ribbed elbow macaroni could you please let me know?

Butternut Squash Pasta Sauce

20 oz pre cut butternut squash
1 tbsp Earth Balance Vegan Buttery Spread
1/4 cup water
1 rib celery rough chopped
1 shallot rough chopped
2 tbsp tomato paste
1/2 cup vegetable stock
1/2 + 1/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1 tbsp fresh thyme, chopped plus some for garnish
Salt and pepper to taste

In a large pot boil the butternut squash until fork tender. Drain and set aside. In the same pot you cooked the squash in melt the Earth Balance over medium heat. Add the celery and shallot. Give a stir and season with salt and pepper. Add 1/4 cup of water and let the vegetables cook until very soft. Add the squash chunks, tomato paste and thyme. Stir to incorporate. The squash should be cooked enough that it starts to fall apart.

While still on the heat add the vegetable stock and 1/2 cup of non dairy milk. Continue to stir until the mixture is heated through.

Pour the mixture into a food processor or powerful blender and blend until smooth. Add the additional 1/4 cup of non dairy milk and blend an additional few seconds until fully incorporated.

Serve over pasta or gnocchi. Garnish with fresh thyme.


  1. Awesome I'll give it a try tonight!

  2. I've thought about doing something similar, but never have...thanks for the recipe!

  3. Holy yum! I love butternut squash and So Delicious coconut milk! What a delicious idea! You are so clever!

  4. I don't eat much pasta (can't have wheat and the non-wheat versions aren't that appealing to me) but thought this could make a really nice butternut soup with a little more liquid added. What do you think?

  5. I love this idea for a homemade gift! Any thoughts on how long it would last?

  6. This looks so good. I am going to buy some butternut squash tonight so I can make this dish.

  7. Anonymous- I am guessing it would last about a week but would freeze really well.

    Marjorie- I think it would make a great soup!!

  8. I was just much sauce does this make? I was thinking about expanding it for our family of four.

  9. Hi brdxracer- this made what was in the jar pictured plus a little more. It should be plenty for a family of four-- I fed my family of four with what I made and had some leftover too :)

  10. I made it for lunch at it was very tasty. I used canned butternut squash, onions and dried thyme instead of fresh squash, fresh thyme and shallots. It turned out great! Very creamy, full of flavor and it was a nice break from the traditional tomato based pasta sauces. Thanks for sharing the recipe. By the way, I am following your blog now :-)

  11. I just made this -- mmm, really good. I added some pink lentils to it for some protein and it pureed up nicely. Tasted great over some rice pasta. Saturday I'm going to be making your Chicken Marsala over Linguine, I can't wait to try that one!

  12. Yes! I fell in love with what looks like the exact same jar of sauce & couldn't buy it because of a milk allergy. I was going to make up a recipe & now I don't have to thanks to you!

  13. I made this today to rave reviews. I roasted the squash (instead of boiling it) and added cooked white beans for extra protein. It was amazing and everything I'd hoped for after seeing similar jarred sauces in stores =)

  14. Awsome, as good or better than a jared sauce I had. This sauce is good on/with everyting! I had it with whole wheat pasta and Talapia.

  15. Just found this recipe tonight to use a random squash in the fridge. I roasted it first to add some extra flavor, and it was really good! Thanks for a great recipe!!!

  16. we stumbled upon this recipe by chance looking for a butternut squash sauce...we loved it! we used vegetable stock instead of the milk, and it still turned out great. Well done! TY!