Butternut Squash Spaghetti Sauce
Transform your pasta night with this velvety and nutrient-packed Butternut Squash Spaghetti Sauce! This recipe combines the natural sweetness of roasted butternut squash with the richness of coconut milk and a hearty base of crushed tomatoes. Infused with aromatic thyme, sage, and paprika, this unique sauce strikes the perfect balance between comforting and gourmet. It's not only easy to prepare in under an hour but also completely dairy-free and vegan, making it an inclusive option for a variety of dietary preferences. Serve it over your favorite pasta and garnish with freshly chopped parsley for an irresistible flavor boost. Perfect for busy weeknights or cozy dinners, this wholesome and creamy alternative to traditional pasta sauces will become a family favorite!
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Recipe Information
Ingredients
- 1 medium (approximately 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 2 cups vegetable broth
- 1 14-ounce can canned crushed tomatoes
- 1 cup unsweetened canned coconut milk
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon paprika
- 0.5 teaspoon (adjust to taste) salt
- 0.25 teaspoon (adjust to taste) black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Carefully peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and dice the flesh into 1-inch cubes.
Place the diced squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat.
Add the diced onion to the saucepan and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the roasted butternut squash to the saucepan, followed by the vegetable broth, crushed tomatoes, coconut milk, dried thyme, sage, paprika, salt, and black pepper.
Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, to allow the flavors to meld together.
Remove the saucepan from the heat and use an immersion blender to carefully puree the sauce until smooth and creamy. Alternatively, transfer the mixture to a blender in batches and blend until smooth.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the butternut squash sauce over your favorite cooked spaghetti or pasta, and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 11.9 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
