Butternut Squash Pasta Sauce


Prep time: 
10 minutes
Cooking time: 
20 minutes


A creamy (and vegan) pasta sauce!


  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 2 squash, any variety (butternut works very well), peeled, deseeded and roughly cubed
  • 1 teaspoon chilli flakes
  • 1 teaspoon dried sage or a few leaves fresh sage
  • 450 ml vegetable stock


  1. Heat olive oil in the pan and sautee the onions until translucent. Add the garlic and cook for another minute, until fragrant.
  2. Add in the squash and sprinkle over the sage and chilli. Mix and allow to cook and soften for a few minutes.
  3. Add the veg stock to the pan. Bring to boil, then simmer for about 15 minutes.
  4. Once the veg mixture is soft, use a hand blender or food processor to blend the veg into a creamy sauce. Season to taste with salt and pepper.
  5. If serving with pasta, cook it separately according to package instruction. You can save a cupful of pasta water to thin the squash sauce, if desired.



Photo Credit: Jonny Hughes @jonny2love
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