Turn your fresh butternut squash into this Creamy Butternut Squash Pasta Sauce. It's filled with healthy plant-based ingredients and topped with roasted veggies. It's the perfect fall meal!
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 over medium-high heat, heat oil and saute onion and garlic until onions are tender and translucent. Add frozen broccoli and cook for 2 to 3 minutes.
Add soy sauce and sugar and cook for about 7 minutes.
Add cooked noodles and creamy butternut squash to the pan and stir until well-combined.
Notes
Adjust the consistency. Depending on preference, you may prefer your sauce thinner. If so, add 2 tablespoons of vegetable broth at a time until your desired consistency is reached.
Reserve 1 cup of pasta cooking water. Adding the reserved pasta water when mixing the pasta and pasta sauce together helps the pasta sauce to stick to the pasta.
Use ripe butternut squash. Ripe butternut squash is sweeter and more flavorful than unripe butternut squash. When browsing the produce section, choose a butternut squash that has a beige color with no green patches. It should also feel heavy for its size.