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Smoky Butternut Squash Sauce
Source:, Better Vegan  Category: Vegan Sauces and Condiments
Prep Time: 5 min  Cook time: 35 min  Total Time: 40 min  Makes 2 cups sauce
About this recipe
This butternut squash sauce is great pretty much on everything - toast, pasta, roasted vegetables, grains, etc. It has a rich, smoky flavor and thick consistency, and can even be eaten on its own. Butternut squash offers a good supply of vitamin A, potassium and fiber, which help prevent many diseases, improve digestive health and enhance hair and skin.

1 small butternut squash

4 Tbsp. coconut or avocado oil, divided oil (I use Kirkland Signature Cold Pressed Unrefined Organic Virgin Coconut Oil and La Tourangelle Avocado Oil )

1 cups filtered water

1/4 cup raw cashews (I use Sincerely Nuts Raw Cashews Whole & Unsalted No Shell)

1/4 tsp. garlic powder

1/2 tsp. ground turmeric (I use Organic Turmeric Root Powder (2lb) by Anthony's)

1/2 tsp. smoked paprika (try Badia Smoked Paprika 16 oz)

Pink Himalayan salt, to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

Black pepper, to taste


1. Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

2. Peel and cut the butternut squash into small chunks. Toss them with 2 tablespoons of oil and pinch of salt and pepper. Lay them out evenly on the baking sheet and roast for 30 minutes or until very tender and browned on some pieces.

3. When the butternut squash is done roasting combine it with the water, cashews, garlic powder, turmeric, paprika and a pinch of salt and pepper in a blender and puree until totally smooth. If the sauce is too thick, add more water, a little bit at a time, until the desired consistency is achieved.

4. Place the sauce to a pot and warm up before serving. 

Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Equipment needed:
Serving suggestion:
Serve this sauce on toast, pasta, roasted vegetables, grain bowls and beyond.
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