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Roasted Garlic & Butternut Squash Curried, Creamy Sauce
Prep Time
15 mins
Cook Time
50 mins
Course: Main Course
Cuisine: English
Servings: 6 servings
Author: Joanne
  • 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
  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.