Whew, we’ve made it this far in the week and Miko wishes I was home more for cuddle toy time on the couch.
Chilly weather is all about winter squash for me, I don’t think I could ever get tired of it. Sunday I roasted a large butternut squash to use for the week.
Having simple cooked squash ready to go is so versatile during the week and Miko even loves chunks mashed into his dinner. I got inspired to use it to create a sauce for a recent grocery find – Explore Cuisine’s Organic Brown Rice Pasta.
Many butternut pasta sauce recipes are more cream, butter, and oil than actual squash! I’m sure they’re super creamy and decadent when they have a cup+ of oil and cream in them! But it doesn’t need to, this recipe uses a cup of unsweetened non-dairy milk, much lighter. But it has a rich and savory flavor from miso paste, garlic, and nutritional yeast.
Butternut Pasta Sauce
- 2 cups or so chopped cooked butternut squash
- 2 cloves garlic
- ¼ cup nutritional yeast
- 2 tbsp. miso paste
- ⅓ cup chopped onion
- 1 cup unsweetened non-dairy milk
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy, makes 4-6 servings.
The sauce still coated the pasta nicely with a rich and kicky garlic flavor.
And adds warming color to a winter evening.
It’s savory, creamy, rich, slightly sweet, and packs a satisfying garlic flare making it a perfect and light pasta sauce.