Creamy Butternut Squash Pasta Sauce

Vegan, Gluten-Free, Soy-Free



1 1/2 butternut squash (the ones I used were small), chopped into cubes
2 onions, chopped into quarters
2-3 cloves garlic, skin taken off and left whole
1/4 cup full fat coconut cream + a bit of the liquid
3 tsp dried sage
2-3 tbsp nutritional yeast (find here!)
3-4 tbsp extra virgin olive oil
Himalayan sea salt to taste
Pepper to taste


1.) Preheat oven to 350F. Toss cubed squash, onion and garlic in a little bit of olive oil.
2.) Lay squash mixture out on a baking sheet and bake for about 30-40 minutes or until soft and squishy.
3.) Once cooked, let cool for a few minutes before transferring to a food processor or high speed blender (make sure your appliance has vents to let the steam out or you'll have a messy situation).
4.) With the squash mixture in the blender, add all other ingredients and purée till completely smooth and to your desired texture! Taste and add more salt, pepper or sage if you want.
5.) Reheat in a sauce pan before serving with some delicious gluten-free, plant protein fuelled pasta (I love this brand)!
*You can add in some other veggies or even another protein source if desired!