Butternut Squash Vodka Sauce
This Butternut Squash Vodka Sauce has a nice cheesy taste with a hint of sweetness from the squash, and a savory layer of flavor from the roasted garlic. It's a creamy, comforting and vegan recipe that can be ready to serve in under 40 minutes!
Equipment
- High speed blender
Ingredients
- 16 ounces butternut squash cubed
- 1 bulb of garlic roasted
- 1 tablespoon olive oil extra virgin
- 1 tablespoon rosemary
- 1 cup cashews
- 1 can vegetable broth, reduced sodium or about 1 ⅔ cup
- ¼ cup vodka see notes
- ⅓ cup nutritional yeast
- 2 tablespoons lemon juice freshly squeezed
- ½ coarse kosher salt or to taste
- ¼ black pepper
- 12 ounces pasta noodles
- parsley for topping, optional
- dairy-free parmesan for topping, optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Line a pan with parchment paper and place the chopped butternut squash on it. Mix it with rosemary and olive oil.
- Make space in the middle of the pan to place the bulb of garlic.
- Before placing it on the pan, cut the top of the bulb off, exposing the cloves and leaving the root (the 'hairy' or stringy part in tact). Remove the extra pieces of skin off the bulb, leaving enough on so that the cloves don't fall off the bulb.
- Put some olive oil on the garlic, wrap in a small piece of aluminum foil and place in the center of the roasting pan.
- Roast in the oven for about 30 minutes, until the squash is tender.
- While that's cooking, in a pot bring the broth, vodka and cashews to a light boil. Cover and cook for about 15 minutes.
- When the cashews, squash and garlic are finished cooking, let cool down just a bit before placing in the blender.
- Make sure to squeeze the mushy garlic clove pieces out from the bulb and discard the skins. You don't want the skins in the blender.
- Then place the lemon juice and remaining spices in the blender and blend until it's smooth and creamy. This could take a minute or two depending on your blender.
- Pour over the pasta noodles and mix well.
- Optionally, top with parsley and dairy-free parmesan cheese.
- Enjoy!
Notes
- You can use chicken broth in place of vegetable broth if you prefer.
- There's a general assumption that alcohol evaporates out when cooked. However, this can depend on how much alcohol is used, the cooking method and how long it's been cooked for at the boiling point of alcohol. While I'm no medical /health professional, I would say that because some alcohol can be retained in the cooking process, I would personally leave out the vodka for those who do not drink, children, pregnant women and possibly breastfeeding women. The sauce will still be absolutely delicious without the vodka.
Nutrition
Calories: 448kcalCarbohydrates: 52gProtein: 14gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 10mgPotassium: 739mgFiber: 6gSugar: 5gVitamin A: 12071IUVitamin C: 27mgCalcium: 81mgIron: 4mg
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