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butternut squash sauce in glass bowl on white countertop

Butternut Squash Sauce Recipe

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  • Author: Jennifer Farley
  • Total Time: 25 minutes
  • Yield: 3 cups 1x
  • Diet: Gluten Free


This vegan paleo butternut squash sauce recipe is nightshade free and made with a few simple ingredients so it comes together quickly and can be used throughout the week.


Units Scale
  • 4 cups butternut squash chunks (about 1 medium squash)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 cup almond milk or for nut free: 1/2 cup reserved “squash water” and 2 tablespoons olive oil


  1. Cut and steam your butternut squash. An easy way to steam is to add cut squash into a medium to large saucepan with one cup of water, cover and cook on medium heat / medium-high heat for 12-15 minutes.
  2. Add steamed squash and remaining ingredients to blender or food processor (an immersion blender will also work). If using a blender, put the blender lid on, but remove the lid cap and cover with a towel over to allow the steam to escape.
  3. Blend on high for 45-60 seconds until fully blended.
  4. Store in an airtight container in the refrigerator for up to a week.


You can also cube your squash, spread on a baking sheet, drizzle with 1 tablespoon of olive oil and bake in the oven on 375 degrees F for about 35-40 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Basics
  • Method: blender & stovetop
  • Cuisine: sauce


  • Serving Size: 1/2 cup
  • Calories: 61
  • Sugar: 2.1g
  • Sodium: 408.9mg
  • Fat: 1.5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 11.6g
  • Fiber: 2.1g
  • Protein: 1.7g
  • Cholesterol: 0mg