In last post, I mentioned that I also got a butternut squash at the pumpkin patch. I bought it randomly without a recipe in mind. Thursday morning I woke up and thought pasta with creamy butternut squash sauce would be amazing for dinner. Then my best friend (the maker of the amazing reception cake) and her boyfriend wanted to come over to carve pumpkins. So I decided to make a nice dinner for everyone.
This is recipe is similar to most other squash sauce recipes out there (except that it’s vegan), but it not based on any particular one. I just put in what I thought sounded good.
This recipe makes 6 servings.
Pasta with Butternut Squash Sauce
1 large butternut squash
1 tbs vegan butter (I used Earth Balance), divided
1/2 cup onion, chopped
1 clove of garlic
1 tps cinnamon
1/2 tps chili powder
1/2 tps smoked paprika
3 cups plain soy milk
1 cup low sodium vegetable broth
6 servings of any kind of pasta (I used strozzapreti)
Basil, to garnish
Pre-heat the oven to 400.
Cut the squash in half. Scoop out the seeds and membrane, and discard them,
Rub 1/2 tbs of the butter on the inside of both halves.
Roast in the oven until the squash is soft, like when a knife can be inserted without any resistance. This takes about 25-30 minutes.
Set the squash aside to cool.
Meanwhile, sautee the chopped onion in the remaining 1/2 tbs butter. Once soft and translucent, add the garlic. Cook for just a minute.
Now add the cinnamon, chili powder, and smoked paprika. Cook another minute.
Add the soy milk and veggie broth. Stir well.
Now, scoop out all the meat from the cooled squash. It should be soft, like mashed potatoes.
Mix and mash together the squash with the liquid. It’s okay if it is still a little lumpy.
Turn off the heat and let the flavors meld.
Cook your pasta according to the directions on the package.
Then add the pasta directly into the sauce.
Season with salt and pepper to taste.
Garnish with some fresh basil and serve.
We paired it with a nice salad and some bread, and it was a lovely meal indeed. Amanda said she could not believe how flavorful it was. Michael said the sauce tasted like Fall. I would just eat the sauce by itself honestly. With flavor like this—plus all fiber, vitamin C, and vitamin A—there is no reason not to make this lovely Fall dish!