This sauce is so simple I was amazed. I had a butternut squash and a recipe I wanted to make that only called for half of it (to be posted later), so I needed something to do with the other half. I had seen sauces made with butternut squash before, but had never attempted one myself. Since I am always trying to find a vegan cheese/cream sauce that my boyfriend, Jay, will like I thought I would give it a shot.
I thought roasting the squash would add a little something extra to the sauce flavor. In choosing spices to roast it with I thought adding nutritional yeast here could add a little bit more of the cheesy taste that I am always looking for. I wasn't exactly sure what I would add to make the sauce besides some more nutritional yeast and some non-dairy milk - turns out I didn't need a whole lot more - check out below! When Jay tasted the sauce as I was making it he said it really had that cheesy flavor that most of my sauces are missing! The cheesy flavor diminished a bit during cooking, which I'll have to work on, but we both agreed that the consistency was spot on.
Ingredients:
1/2 Butternut Squash, peeled with seeds removed
Olive oil
3 TB Nutritional Yeast
Ginger Powder
Onion Powder
1 Box Whole wheat pasta of your choice (I used shells - elbow or rigatoni would work well too)
1 Cup non-dairy milk (I used unsweetened almond milk)
1 Clove Garlic
1/2 Cup Bread crumbs
Instructions:
Preheat the oven to 400 degrees. Slice squash into quarter inch thick pieces and place on a baking sheet with parchment paper. Lightly oil the top of the squash, just enough so it doesn't get burnt (if you aren't using parchment paper then oil both sides of the squash). Sprinkle the squash with nutritional yeast (this is not where you use the full three tablespoons), ginger powder, and onion powder. Roast for 30 minutes. Let cool.
While the squash is roasting cook your pasta according to package directions.
Peel and slice the garlic clove into about 4 slices. Once the squash is cool to the touch add it to your food processor or blender (my blender only works well with a lot of liquid so I used my food processor). Add half the non-dairy milk, garlic, and 2 tablespoons of nutritional yeast. Blend until smooth. Continue to add the rest of the milk and nutritional yeast until you have the desired flavor.
Combine the pasta with 2 cups of the sauce and place in a casserole dish lined with parchment paper. Sprinkle pasta with a little bit more nutritional yeast and bread crumbs. Cover with aluminum foil and cook for 15 minutes. Remove the foil and broil 5 minutes uncovered. Enjoy!
Note: I've entered this recipe in theVirtual Vegan Linky Potluck 23 - check it out!
1/2 Butternut Squash, peeled with seeds removed
Olive oil
3 TB Nutritional Yeast
Ginger Powder
Onion Powder
1 Box Whole wheat pasta of your choice (I used shells - elbow or rigatoni would work well too)
1 Cup non-dairy milk (I used unsweetened almond milk)
1 Clove Garlic
1/2 Cup Bread crumbs
Instructions:
Preheat the oven to 400 degrees. Slice squash into quarter inch thick pieces and place on a baking sheet with parchment paper. Lightly oil the top of the squash, just enough so it doesn't get burnt (if you aren't using parchment paper then oil both sides of the squash). Sprinkle the squash with nutritional yeast (this is not where you use the full three tablespoons), ginger powder, and onion powder. Roast for 30 minutes. Let cool.
While the squash is roasting cook your pasta according to package directions.
Peel and slice the garlic clove into about 4 slices. Once the squash is cool to the touch add it to your food processor or blender (my blender only works well with a lot of liquid so I used my food processor). Add half the non-dairy milk, garlic, and 2 tablespoons of nutritional yeast. Blend until smooth. Continue to add the rest of the milk and nutritional yeast until you have the desired flavor.
Combine the pasta with 2 cups of the sauce and place in a casserole dish lined with parchment paper. Sprinkle pasta with a little bit more nutritional yeast and bread crumbs. Cover with aluminum foil and cook for 15 minutes. Remove the foil and broil 5 minutes uncovered. Enjoy!
Note: I've entered this recipe in theVirtual Vegan Linky Potluck 23 - check it out!
RSS Feed
