I had 3/4 a can of coconut milk leftover from the previous recipe and was struggling to figure out how to use it. I wasn’t in the mood to make soup and it’s been too cold for smoothies. I had a butternut squash sitting on the counter for the last few weeks waiting for some inspiration and it finally came. I can thank reading Bon Appetit for this. They had a recipe in their recent issue, squash carbonara. It’s a squash based sauce for pasta using pancetta, onion, chicken stock, and squash. It sounds delicious and the idea of making my own squash sauce came to life.
I used onion, garlic powder, smoked paprika, and a little vegetable base for the seasoning. And for the liquid I used coconut milk. This sauce was incredible. It would be awesome over pasta as a vegan mac and cheese, over roasted vegetables, or even as a soup. I made almost 4 cups. It was thick and velvety in texture. The color was a beautiful bright orange. I served this over some steamed swiss chard, quinoa, and roasted sunchokes. I let the sauce shine as the rest of the meal was nothing fancy. I gave the leftovers to Cia as a soup for lunch which she took down with no hesitation!
Vegan Squash Sauce
- 3/4 can coconut milk
- 3 cups chopped butternut squash (1/2″ pieces)
- 1 onion, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon Better Than Bouillon vegetable base (use chicken for non-vegan)
- In a medium pot heat up a little olive oil over medium heat. Add the onion and cook until translucent and soft, 5-8 minutes.
- Stir in the squash, coconut milk, garlic powder, smoked paprika, s&p, and vegetable base. Allow to come just to a boil and then reduce heat to low. Continue to simmer 20 minutes until squash is super soft.
- Blend until smooth either using an immersion blender (or regular blender). If consistency is too thick add water to thin, I left mine thick.