Creamy Butternut Squash Pasta Sauce Recipe
This creamy butternut squash pasta sauce is a rich, dairy-free alternative perfect for a comforting, flavorful meal. Roasting butternut squash and garlic brings out their natural sweetness, which is blended with creamy full-fat coconut milk and seasoned with paprika and salt. Served over wholesome Jovial brown rice penne, this dish is both satisfying and nutritious, offering a dairy-free, gluten-free, and vegetarian-friendly option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables & Aromatics
- 6 cups cubed butternut squash (about 1 medium-sized squash)
- 1 head of garlic
Dairy-Free Sauce Ingredients
- 13.5 ounces full fat coconut milk (1 can)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon paprika
Pasta
- 12 ounces Jovial brown rice penne (or any gluten-free pasta)
Instructions
- Prepare Butternut Squash: Start by peeling and de-seeding the butternut squash. Chop it into large uniform cubes to ensure even roasting. Place these cubes into a baking dish.
- Roast Garlic and Squash: Cut the top off the head of garlic to expose the cloves. Place the garlic cut side up in the center of the baking dish with the squash. Drizzle the squash and garlic with olive oil. Roast in a preheated oven at 375°F (190°C) for 45-60 minutes, until the squash is tender and the garlic is golden brown and soft.
- Blend the Sauce: Once roasted, carefully transfer the squash cubes and squeeze the softened roasted garlic cloves out of their skins into a high-speed blender. Add the full-fat coconut milk, salt, and paprika. Blend on high until the sauce is completely smooth and creamy. Taste and adjust seasoning with more salt and paprika if needed.
- Cook Pasta: While roasting, cook the brown rice penne according to package instructions until al dente. Drain and set aside.
- Combine and Serve: Toss the cooked pasta with the creamy butternut squash sauce until well coated. Serve warm, optionally garnished with fresh herbs or nutritional yeast for extra flavor.
Notes
- Any pasta shape can be used, choose gluten-free if you require it.
- Roasting the garlic softens its flavor and adds natural sweetness to the sauce.
- Full-fat coconut milk provides creaminess; light versions may produce a thinner sauce.
- You can prepare the sauce ahead and reheat gently before serving.
- Adding a squeeze of lemon juice before serving can brighten the sauce flavor.
- This dish is naturally vegan, gluten-free, and dairy-free.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 19 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: butternut squash pasta sauce, creamy squash sauce, dairy-free pasta sauce, gluten-free pasta recipe, vegan pasta sauce, roasted garlic sauce
