Butternut Squash Sauce and Roasted Veggies

BY : PUBLISHED : October 26th, 2018 UPDATED: November 4th, 2022

This creamy butternut squash sauce dish is the perfect fall meal!

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A bowl of roasted veggies topped with butternut squash sauce.
ingredients for Butternut Squash Sauce and Roasted Veggies measured out against a light surface
A bowl of roasted veggies topped with butternut squash sauce.

Butternut Squash Sauce and Roasted Veggies

Guest
This creamy butternut squash sauce dish is the perfect fall meal!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 3 servings
Calories 582 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 package of rice noodles
  • ½ of a small butter squash, cut into ½ inch cubes
  • 2 carrots, sliced
  • 1 cup of full-fat coconut milk
  • 1 teaspoon of turmeric
  • ½ teaspoon of salt
  • Pinch of black pepper
  • 1 Tablespoon of olive oil
  • 1 small red onion, diced
  • 1 clove of garlic, minced
  • 2 cups of frozen chopped broccoli
  • 1 teaspoon of soy sauce
  • 1 teaspoon of granulated sugar

Instructions
 

  • Boil water and cook rice noodles according to package instructions.
  • Steam butternut squash and carrots until tender, about 10 minutes.
  • Place tender butternut squash, carrots, coconut milk, turmeric, salt, and pepper in a blender and blend until smooth and creamy.
  • In a large pan, saute onion and garlic until onions are tender and translucent. Add frozen broccoli and cook for 2 to 3 minutes.
  • Add soy sauce and cane sugar and cook for about 7 minutes.
  • Add cooked noodles and creamy butternut squash to the pan and stir until well-combined.

Notes

Instead of butternut squash, try sweet potatoes!

Nutrition

Calories: 582kcalCarbohydrates: 93gProtein: 8gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 701mgPotassium: 1029mgFiber: 7gSugar: 9gVitamin A: 20460IUVitamin C: 87mgCalcium: 141mgIron: 5mg
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