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Smokey Butternut Squash Pasta Sauce

5 from 1 vote
Course Side Dish
Cuisine Italian

Ingredients
  

  • 1 medium Butternut squash
  • 1 small onion diced
  • 1 shallot fine diced
  • 2 cloves garlic minced
  • 1/2 tsp smoked paprika
  • 1/4 cup nutritional yeast
  • 1/2-1 cup almond milk
  • Salt/white pepper to taste
  • 1 pound pasta of choice cooked to package directions

Toppings

  • 1 Zucchini cut into half moon shapes
  • 1 broccoli crown cut into bite size pieces
  • 8 oz. criminal mushrooms quartered
  • 1 small package smoked almonds chopped or 1/4 cup for garnish and flavour (condiment)

Instructions
 

  • Preheat oven to 400°. Carefully, “tip and tail” your squash.
  • Cut the squash in half long ways, pull seeds and cut the two halves in half.
  • Put a few slices with a knife in each piece on the inside of the squash.
  • Place in a parchment paper lined pan, add the garlic, onion and shallot in the “holes” of the squash and sprinkle with smoked paprika.
  • Cover with a layer of parchment and then foil and bake for one hour.
  • Rotating the pan once half way through. May take a bit longer depending on the oven.
  • Meanwhile cook pasta as directed.
  • I use whole grain or gluten free large noodle such as spaghetti, bucatini or linguini.Pan roast your veggies in a stick-free pan or wok.
  • Start with the broccoli and add enough water to steam it.
  • Then let the steam go and turn up to med to high heat and let them sort of “char”, remove and place on a plate to cool.
  • Next “roast” the zucchini about 3 minutes. Remove and place on same plate as broccoli.
  • Finally, and do can clean out your pan first, “roast” your mushrooms. They will give out some moistures as they cook. Let them get sort of brown before stirring about 2-3 min until moisture is out.
  • Set aside to cool. I don’t mix veggies with the sauce as it’s more of a topping and some like more veggies then others.
  • Note, you can stick veggies in fridge or freezer to cool fast and stop the cooking. You’ll be reheating them to serve later.
  • Pulse in mini blender or roughly chop almonds and set aside for garnish.
  • Once the squash is done let it cool so you can handle it.
  • Scoop out all the yum and place in food processor bowl or blender.
  • Add the nutritional yeast, s/p and almond milk (start with 1/2 cup) and blend until smooth. Use more milk if too thick.
  • Place a dollop on your warmed pasta then top with your warmed veggies and almonds.
Keyword sauce