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.
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 degrees 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 (2 1/2-pound) butternut squash makes about 2 1/2 cups puree.
To make ahead: Refrigerate sauce in an airtight container for up to 3 days or freeze for up to 3 months.
Serving Size: 1/3 cup
102 calories; protein 1.8g; carbohydrates 10.9g; dietary fiber 2.1g; sugars 4.2g; fat 5.3g; saturated fat 0.9g; vitamin a iu 4483.6IU; vitamin c 8.7mg; folate 24.4mcg; calcium 31.4mg; iron 0.8mg; magnesium 32.1mg; potassium 216mg; sodium 184.1mg; thiamin 0.1mg.