This is a recipe adapted from Oh She Glows (opens in new window). She is my biggest vegan inspiration and you'll see a lot on here. I want to make sure I give credit where credit is deserved. That's the link to her website. I'll give a link to the recipe at the end.
I altered the recipe a bit to how I made it see Smoky Butternut Squash Sauce on Oh She Glows.
PS - Pics are mine because mine turned out a bit different.
- 1 (3.5-4 pound) butternut squash, peeled, seeded, and diced (or two (450g) packages chopped squash)
- 3/4 cup water
- 1 garlic cloves
- 2 tablespoons nutritional yeast (optional, but recommended)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (***For smoky recipe)
- 1 teaspoon fine grain sea salt, or to taste
- 1/8 teaspoon liquid smoke (***For smoky recipie)
- hot sauce, to taste
- 1 (450g) package mini shell or macaroni pasta (use gluten-free, if desired)
- roasted broccoli or sauteed kale leaves, to stir into pasta
- 1-2 teaspoon rosemary (or other herb if you want herbier as opposed to smokier)
- Preheat oven to 425F and line a baking sheet with parchment paper. See note about prepping squash below. Spread out chopped squash on sheet and drizzle with oil. Toss to coat. Sprinkle with salt. Roast for 30-40 minutes, flipping once half way through baking, until squash is fork tender. Let cool for at least 5 minutes.
- Add water, garlic, nutritional yeast (if using), lemon juice, onion powder, paprika, chili powder, and 2 cups of cooked squash into a high speed blender. Blend on high until smooth. Now add the salt, liquid smoke, and hot sauce to taste and blend again.
- Cook pasta according to package directions. If using broccoli, kale, or other vegetables, roast or saute those too.
- Add the drained pasta back into the pot. Pour on your desired amount of sauce and stir to combine. Stir in the cooked vegetables, if using. Cook over medium until heated throughout and serve immediately.
- Leftover sauce can be stored in an air-tight container for up to 1 week or so in the fridge. It's great poured on roasted vegetables too!
I altered the recipe a bit to how I made it see Smoky Butternut Squash Sauce on Oh She Glows.
PS - Pics are mine because mine turned out a bit different.