Butternut Squash Sauce and Roasted Veggies
A creamy butternut squash pasta sauce filled with healthy plant-based ingredients and topped with roasted veggies, perfect for a weeknight fall meal.
30 min4veganWinter Squash - ButternutCarrotBroccoliplant-basedfallcomfort foodweeknight mealpasta
What you need
- rice noodles
- butternut squash
- carrots
- coconut milk
- turmeric
- salt
- black pepper
- neutral cooking oil
- onion
- garlic
- frozen broccoli
- soy sauce
- sugar
How to make it
- Boil water and cook rice noodles according to package instructions.
- Steam butternut squash and carrots until tender, about 10 minutes.
- Place tender butternut squash, carrots, coconut milk, turmeric, salt, and pepper in a blender and blend until smooth and creamy. Set aside.
- In a large pan over medium-high heat, heat oil and sauté onion and garlic until onions are tender and translucent, about 5 minutes.
- Add frozen broccoli and cook for 2 to 3 minutes.
- Add soy sauce and sugar and cook for about 7 minutes.
- Serve rice noodles topped with butternut squash sauce and roasted vegetables.
Adapted from plantbasedonabudget.com