Butternut Squash Sauce Recipe

Store-bought pasta sauce can be convenient, but crafting your own sauce unlocks a world of flavor possibilities. This vegan butternut squash sauce is a symphony of creamy comfort and savory satisfaction, perfectly complementing your homemade or store-bought ravioli.

A Harvest of Flavors: Ingredients

• 1 medium butternut squash, peeled and cubed: The star of the show, roasted to perfection for sweetness and depth.
• 1 tablespoon olive oil: Adds healthy fats and helps roast the squash.
• 1/2 onion, chopped: A classic base for savory sauces, adding sweetness and depth.
• 2 cloves garlic, minced: Aromatic and essential for building flavor.
• 1/2 cup vegetable broth: Provides body and liquid to the sauce.
• 1/4 cup unsweetened plant-based milk: Creaminess without the dairy, choose your favorite variety.
• 1/4 cup nutritional yeast: Adds a cheesy, umami flavor boost.
• 1 teaspoon fresh sage leaves, chopped: Earthy and aromatic, pairs beautifully with the squash.
• Salt and pepper to taste: Adjust to your liking for the perfect balance.

From Raw to Ravioli Rhapsody: Instructions

1. Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with olive oil and salt. Roast for 20 to 25 minutes, or until soft and beginning to turn brown.
2. Sauté the aromatics: In a pan over medium heat, sauté the onion and garlic in olive oil until softened and fragrant, about 5 minutes.
3. Blend it smooth: Add roasted squash, vegetable broth, plant-based milk, nutritional yeast, and sage leaves to a blender. Blend until smooth and creamy.
4. Season to perfection: Season the sauce with salt and pepper to taste. If it's too thick, add more broth by the tablespoon until desired consistency is reached.
5. Toss and serve: Coat your cooked ravioli in the warm sauce and serve immediately.

Nutritional Harmony: Information per Serving

This recipe makes approximately 2 cups of sauce, serving 4-6 people. Each serving provides:

• Calories: 150
• Fat: 6g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 4g

Tips for a Touch of Magic:

• Spice it up: Add a pinch of red pepper flakes or chili powder for a touch of heat.
• Nutty twist: Toast some walnuts or pecans and sprinkle them over the finished dish for extra texture and flavor.
• Freshness is key: Garnish with fresh herbs like parsley or thyme for an extra burst of flavor.
• Leftover love: This sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently and adjust consistency with broth if needed.

Conclusion: A Vegan Masterpiece

This vegan butternut squash sauce isn't just for ravioli. It's versatile enough to be used as a dip for vegetables, a sauce for roasted potatoes, or even as a base for a creamy soup. With its simple yet flavorful ingredients, this recipe is sure to become a staple in your vegan cooking repertoire. So, grab your blender, whip up this delicious sauce, and experience the magic of plant-based culinary creativity!