Description
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.
Ingredients
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
Instructions
- 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.
- 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.
- Blend on high for 45-60 seconds until fully blended.
- Store in an airtight container in the refrigerator for up to a week.
Notes
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
Nutrition
- 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