This deliciously seasoned creamy pasta sauce is super easy to make and is acceptable for a gluten-free, vegan and Paleo diet. Butternut squash is a favourite winter squash with a slightly nutty taste packed with healthy nutrients.
ingredients
directions
For a vegan diet, you can substitute nutritional yeast for Parmesan cheese.
Preheat oven to 375ºF and line a baking sheet with parchment paper.
Trim ends of the squash and halve lengthwise. Scoop out seeds and place squash cut side down on the prepared baking sheet. Bake for 45 minutes, turn the heat off and leave the squash in the oven for 15 minutes or until ready to use.
Sauté onions over medium-low heat until soft, about 5 – 7 minutes. Add garlic and spices and cook one more minute.
While the onions are cooking, scoop out the squash. The squash should be tender and easily mashed with a fork. Add to onions and stir to combine with the spices.
Add tomato sauce, coconut cream, apple cider vinegar and season with salt. Bring to boil and reduce heat to low. Cover and cook for 15 minutes, stirring occasionally.
Remove from the heat and add fresh basil. Enjoy over gluten free pasta. If you are not following a vegan diet add some freshly grated Parmesan or Asiago cheese.