• chef janet

Butternut Squash Sauce

Updated: Aug 30, 2019

The sauce was inspired by my niece and husband who both need to avoid tomatoes. The sauce is great for people who need to avoid night shades. Butternut squash is a nice replacement for tomatoes – it has good body and sweetness and goes well with Italian herbs.

Cook the butternut squash:

If using a whole squash:

Heat the oven to 400º

Using a sturdy knife or meat cleaver, cut a thin slice off the top and bottom of the squash. Stand it up on the wider end and cut in half top to bottom.

You can remove the seeds now or remove them after roasting (easier).

Place the squash halves directly on the oven rack, cut-side up and roast for about 50 minutes or until soft.

Holding the squash with a hot mitt, scoop out the flesh.


Many markets carry pre-cut butternut squash which will save you a little work. To cook cubed squash:

Heat the oven to 400º

Lightly grease a roasting pan or baking sheet with high-heat oil. Add the squash in a single layer and roast for 25-30  minutes or until softened.

Italian Pasta Sauce (tomato-free)

2 cups cooked butternut squash 1/4 cup light coconut milk 6 large leaves of fresh basil 1 Tbsp dried oregano 1/4 tsp salt a dash of pepper

Place all the ingredients in the food processor or heavy duty blender and run on high until smooth (at least a minute). Add a tablespoon or two of water to thin it to sauce consistency. Taste. Add more salt 2 pinches at a time, if it is too sweet or if you are not tasting the herbs. Adding more salt will bring out the flavor of the herbs and balance the sweetness.

Variation: add grated Romano or Parmiggiano

©2019 by Chef Janet, LLC