Vegan Butternut Squash Sauce for Ravioli
This creamy vegan butternut squash sauce is packed with rich, comforting flavors and pairs perfectly with ravioli or any pasta dish. Made with plant-based ingredients like roasted squash, garlic, and nutritional yeast, it’s a healthy and satisfying option for any meal.
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1/2 onion chopped
- 2 cloves garlic minced
- 1/2 cup vegetable broth
- 1/4 cup unsweetened plant-based milk
- 1/4 cup nutritional yeast
- 1 teaspoon fresh sage leaves chopped
- Salt and pepper to taste
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Toss squash with olive oil and a pinch of salt. Roast for 20–25 minutes or until tender and golden.
- Sauté Aromatics: In a pan, cook onion and garlic over medium heat until soft and fragrant (about 5 minutes).
- Blend the Sauce: Add roasted squash, broth, plant milk, nutritional yeast, and sage to a blender. Blend until smooth.
- Season: Add salt and pepper to taste. Adjust thickness with more broth if necessary.
- Serve: Heat the sauce and toss with your favorite ravioli or pasta.
Notes
- Add red pepper flakes for a spicy kick.
- Top with toasted walnuts for crunch.
- Use as dip or soup base too.
- Keeps well for 3 days refrigerated.