Vegan Butternut Squash Pasta Sauce

Vegan Butternut Squash Pasta Sauce

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From:, August 2019

This creamy vegan butternut squash pasta sauce recipe calls for store-bought butternut squash puree, so it's easy to prepare. Cashews add richness and creaminess to this dairy-free sauce, and giving the sauce a final whir in the blender gives it a silky smooth texture. The optional nutritional yeast adds a mild Parmesan-like flavor. Serve the sauce over your favorite pasta and add a simple salad for a comforting and healthy fall dinner.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1½ cups vegetable broth or water
  • ½ cup unsalted raw cashew pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 large sweet onions, diced
  • 2 tablespoons finely chopped garlic
  • ½ teaspoon salt
  • ¼ cup dry white wine
  • ¾ teaspoon dried marjoram or oregano
  • 1½ cups butternut squash puree, thawed if frozen (see Tip)
  • ⅛ teaspoon ground nutmeg
  • Freshly ground pepper to taste
  • 2 tablespoons nutritional yeast (optional)


  • Prep

  • Ready In

  1. Puree broth (or water) and cashews in a blender until completely smooth, about 1 minute (or about 30 seconds if using a high-powered blender). Set aside.
  2. Heat oil in a large skillet over medium-high heat. Add onions, garlic and salt; cook, stirring often, until the onions start to brown in spots, 3 to 4 minutes. Reduce heat to medium-low and continue cooking and stirring until the onions are very soft and translucent, about 10 minutes longer.
  3. Add wine and marjoram (or oregano); increase heat to high and cook, stirring, until the wine is almost completely evaporated. Add squash puree, the cashew mixture and nutmeg; reduce heat to medium-low and continue cooking, stirring, until the sauce is thick, about 3 minutes. Remove from heat and stir in nutritional yeast, if using. Transfer to the blender and puree until completely smooth. (Use caution when pureeing hot liquids.)
  • Tip: Frozen butternut squash puree is also sometimes labeled "cooked winter squash." To make butternut squash puree from scratch, cut a butternut squash in half lengthwise. Scoop out seeds and pulp and set the halves, cut-side down, on a baking sheet lined with parchment. Bake at 350°F for 50 minutes to 1 hour. When the squash is tender it will give gently when pressed through the skin. Allow the squash to cool before pureeing in a food processor. 1 large (2½-pound) butternut squash makes about 2½ cups puree.
  • To make ahead: Refrigerate sauce in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: ⅓ cup
  • Per serving: 102 calories; 5 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 2 g protein; 24 mcg folate; 0 cholesterol; 4 g sugars; 0 g added sugars; 4,484 IU vitamin A; 9 mg vitamin C; 31 mg calcium; 1 mg iron; 184 mg sodium; 216 mg potassium
  • Nutrition Bonus: Vitamin A (90% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable, ½ starch

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