Butternut Squash Pasta Sauce
Cheesy, creamy, and full of flavor this butternut squash sauce is perfect served over noodles, quinoa, or eaten alone as a soup!
When I was little, macaroni and cheese, grilled cheese, or cheese tacos were some of my favorite foods. Anyone see a theme? Fast forward a few years, and I’m still that same, cheese loving girl, except now I like to keep things a little lighter.
A couple days ago, Landon and I found ourselves craving macaroni and cheese. I decided to make an experimental squash based cheese sauce instead of my normal sauce. I used a whole butternut squash, chicken broth, almond milk, and Parmesan cheese to create a creamy sauce that’s not only full of flavor, but nutritious too!
Even though I had high hopes, I was pleasantly surprised with how this sauce turned out. The best part? It’s a very versatile recipe. Thin the sauce out just a little bit more and you have yourself a really tasty soup!
- 1 large butternut squash, cooked
- 1/3 c. Pumpkin purée
- 1/2 c. Parmesan cheese
- 1/2 c. Almond milk
- 1 c. Chicken broth
- 1 tsp. Garlic powder
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
- 1/2 tsp. Yellow mustard
- 2 tsp. Soy sauce
Cook butternut squash and cool. Remove flesh of the squash and place into high powered blender. Add rest of ingredients. Blend on high until sauce is completely smooth.
If sauce has cooled, transfer into sauce pan and cook until warm.
*Note: I had to keep adjusting the amount of liquid to get it to be the right consistency. Use as much liquid as necessary until it’s as smooth/thin as desired.
**Note, this recipe was lightly adapted from Amanda’s vegan Mac and cheese recipe! Find her recipe here.
Questions of the Day
- What is your favorite kind of pasta sauce?
- Are you a fan of squash?
- What are your Friday night plans?!