Butternut Squash Sauce and Roasted Veggies


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


  • 1 package of rice noodles
  • 1/2 of a small butter squash, cut into 1/2 inch cubes
  • 2 carrots, sliced
  • 1 cup of full-fat coconut milk
  • 1 teaspoon of turmeric
  • 1/2 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 soy sauce
  • 1 teaspoon granulated sugar


Step 1

Boil water and cook rice noodles according to package instructions.

Step 2

Steam butternut squash and carrots until tender, about 10 minutes.

Step 3

Place tender butternut squash, carrots, coconut milk, turmeric, salt, and pepper in a blender and blend until smooth and creamy.

Step 4

In a large pan, saute onion and garlic until onions are tender and translucent. Add frozen broccoli and cook for 2 to 3 minutes.

Step 5

Add soy sauce and cane sugar and cook for about 7 minutes.

Step 6

Add cooked noodles and creamy butternut squash to the pan and stir until well-combined.

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