Butternut Squash Sauce Recipe

butternut squash sauce in glass bowl on white countertop

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.

Jennifer Farley

Prep Time 10

Cook Time 15

Total Time 25

Serving Size cups

Equipment

Ingredients

4 cups butternut squash chunks about 1 medium squash
2 tablespoons nutritional yeast
1 tablespoon lemon juice
¾ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon salt
½ 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.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.