Go Back
Print
Smaller
Normal
Larger
Macaroni & Squash Sauce
Print Recipe
Course
Side Dish
Cuisine
American
Ingredients
2
cups
squash, cooked and pureed
(Use acorn,
delicata
, buttercup, pumpkin, butternut, or sweet dumpling. Two small squash usually net 2 cups.)
2
cups
plain soy milk or other milk
(use less if you want thicker sauce)
4
cloves garlic, roasted or sautéed
2
tablespoons
olive oil
1
teaspoon
sea salt or to taste Fresh pepper to taste
1
tablespoon
lemon juice
(optional)
1
pound macaroni or other pasta, cooked
Instructions
Bake squash and let it cool.
Remove seeds and scoop out flesh with a spoon. Puree in food processor with remaining ingredients, except pasta.
Heat the sauce in a pan on low for a few minutes. Then serve it on top of cooked pasta.
Keyword
squash mac and cheese, squash pasta sauce recipe