Serve up these veggie noodles drenched in rich butternut squash sauce and topped with crumbled bacon for dinner tonight!

Butternut squash can turn traditional recipes like pasta sauce into something completely different at the turn of a spoon. In addition to adding beautiful color, butternut squash is chock-full of naturally sweet flavor that helps eliminate the need for added sugar. As far as nutritional content goes, this colorful fruit (yes, it’s technically a fruit) is full of fiber, helping to promote a healthy gut and digestive tract.

Start by roasting cubed squash seasoned with herbs until fork tender. Tip: Roasting any vegetable or fruit brings out its natural sweetness and adds a slight caramelization, adding a deeper flavor to any recipe. Transfer the squash to a food processor with almond milk and blend until smooth. You could use coconut milk instead, but keep in mind that its flavor will be more noticeable than almond milk.

Grab your spiralizer and crank out these amazing veggie noodle recipes!
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Pour sauce over your favorite veggie noodles, sauté in a large pan, and gently warm and combine. Serve hot garnished with chopped bacon. Don’t forget the Paleo bread for soaking up the sauce!

Here are a few other ideas for sneaking butternut squash into your diet:

• Spiral slice and use as noodles
• Purée to use as a base for soups
• Combine cooked squash with nutritional yeast and almond milk in a blender for a dairy-free mac and cheese sauce.

Jennafer Ashley

How to Transform Butternut Squash into a Dairy-Free Pasta Sauce

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Total time:45 mins

Cook Time:35 mins 35 minutes

Prep Time: 10 mins 10 minutes

Serves:1½ cups sauce

How to Transform Butternut Squash into a Dairy-Free Pasta Sauce

Recipe by: Jennafer Ashley

Serve up these veggie noodles drenched in rich butternut squash sauce and topped with crumbled bacon for dinner tonight!

Tools

• Baking sheet
• Parchment paper
• Mixing bowl
• Food processor
• Large skillet

Ingredients

• 2 cups butternut squash, cubed
• 1 T olive oil
• 2 garlic cloves, chopped
• 1 T fresh rosemary leaves
• 1/2 t sea salt
• 1 cup unsweetened almond milk
• Veggie noodles (zucchini ribbons, spaghetti squash, etc.)
• 2 strips pasture-raised bacon, cooked and crumbled

Instructions

• Preheat oven to 375°F and line a baking sheet with parchment paper.
• In a mixing bowl, toss butternut squash with olive oil, garlic, rosemary and sea salt. Pour onto baking sheet and bake 25-30 minutes.
• Transfer roasted squash and any drippings from pan into a food processor along with almond milk. Pulse until smooth.
• Pour sauce over veggie noodles in a pan and heat until hot, about 5 minutes. Top with crumbled bacon.

(You’ll Also Love: The Best Butternut Squash Soup Recipe)