Butternut Squash Sauce and Roasted Veggies
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!
Servings: 3 servings
Calories: 582kcal
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 garlic clove, 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 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.
Nutrition
Calories: 582kcal | Carbohydrates: 93g | Protein: 8g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 701mg | Potassium: 1029mg | Fiber: 7g | Sugar: 9g | Vitamin A: 20460IU | Vitamin C: 87mg | Calcium: 141mg | Iron: 5mg
