A flavoursome and creamy sauce made from butternut squash, a mixture of spices, coconut milk and stock.  You can make a large batch of this and portion it out for freezing for future meals.  It’s perfect to use a s a pasta sauce or in a lasgane.  It could also be eaten as a soup if your thin it down with more stock.

Roasting any root vegetable gives it a really wonderful, deep flavour which you just can’t achieve when steaming or boiling.

Here’s what you will need;

  • 2 large butternut squash
  • nutritional yeast flakes
  • coconut milk from a carton (not a can)
  • garlic
  • vegetable stock
  • spices
    • turmeric
    • curry powder
    • ground cumin
    • ground ginger
    • sea salt
    • sweet smoked paprika

 

Scoop out all of the flesh from the roasted butternut squash, squeeze the garlic from thieir skins and blend together with the remaining ingredients.  Pour the vegetable stock in gradually until you reach your desired creamy consistency.

Serve with spaghetti pasta or spiralised vegetable noodles such as courgette and finish with plenty of ground black pepper!

Roasted Garlic & Butternut Squash Curried, Creamy Sauce

Course: Main Course
Cuisine: English
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 6 servings
Author: Joanne
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Ingredients

  • 2 large butternut squash
  • 1 cup nutritional yeast flakes
  • 1 bulb garlic very top chopped off
  • 500 mls hot veg stock
  • 1 cup coconut milk from a carton not a can
  • 1 TBSP curry powder
  • 1/2 TSBP turmeric
  • 1/2 TBSP ground cumin
  • 1-2 tsp sweet smoked paprika depending on desired spice level
  • 1 pinch sea salt
  • 1/2 TBSP ground ginger

Instructions

  1. Slice the butternut squash lengthways and place side by side in a baking tray.

  2. Place the garlic bulb in a small piece of foil and enclose by twisting at the top.

  3. Bake both the butternut and garlic in the oven at 180 degrees C for 50 minutes until fully cooked and the butternut squash is starting to char/caramelise on the edges. Remove from the oven and allow to cool slightly, until you are able to scoop out the flesh from the butternut and squeeze the garlic from the skins ready for blending.

  4. Place the flesh from the butternut squash and garlic into a food processor.

  5. Add the remaining ingredients to the food processor, excluding the veg stock. Process the ingredients together until smooth then gradually pour in the veg stock whilst the food processor motor is running. Depending on the size of your butternut squash, you may need to add less of the stock to achieve the desired creamy consistency. Add too much stock and the sauce will be too thin!

  6. Use the sauce mixed into cooked pasta and a generous helping of ground black pepper.

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