Butternut Squash Pasta Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy sauce of roasted butternut squash, cashews, and sage that coats pasta beautifully. It's warming and subtly sweet, a comforting plant-based main for fall and winter meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups chopped butternut squash (about 1 medium-large squash)
- 1 small sweet onion (chopped)
- 2 tablespoons olive oil
- 1/2 cup raw cashews (soaked in boiling hot water for 5 minutes)
- 1 cup water
- 1/4 cup nutritional yeast (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried thyme
- 2 tablespoons lemon juice
- 1 teaspoon salt (or to taste)
- 12 ounces pasta of choice
- roasted broccolini or other vegetable
- sliced sun dried tomatoes (or tempeh bacon)
- shaved parmesan (I used Violife non-dairy)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 455mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1017mg
- Calcium
- 179mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 455MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.