One of my favorite things about Autumn is squash. In all forms. So I look for any excuse to use it in my meals, much to the annoyance of my husband (not a squash fan).
Roasted? Yes.
Pureed? Yes.
Sauce? Heck yaaaaas.
Around this time of year, it’s really common to see grocers coming out with seasonal items like Creamy Butternut Pasta Sauce. For those of us who are dairy-free, that’s a huge bummer because while they do include the beloved squash, those sauces are also full of cream and cheese. I don’t blame them, cream and cheese are delicious, BUUUUT they are also a fast track to tummy upset and adult acne. So I whipped up an alternative that satisfies the creamy craving without the gut bomb.
This also might turn out well with soaked cashews in lieu of coconut milk (for those who don’t jive with the coconut). I haven’t tried it yet, so proceed at your own risk. Luckily, sauce is pretty forgiving and adding a little more here and there might save your experiment. I know it has for me in the past!
For clients, I’ve used this as an Alfredo alternative, but this sauce would also pair nicely with roasted veggies, polenta, or rice (cauliflower or regular…).
Creamy Butternut Sage Pasta Sauce
3 c. Butternut squash purée
1 can coconut milk (the creamy one)
5-6 sage leaves
1 shallot, minced
2 garlic cloves, minced
1 1/2 Tbsp. Nutritional yeast
Salt
Olive oil
- Sauté shallot, garlic, and sage in some olive oil until fragrant.
- Add remaining ingredients and heat.
- Blend using immersion blender or transfer to a regular blender (be careful with the steam pressure!)
- Add salt or olive oil to taste.
The Clean Plate 