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Macaroni & Squash Sauce

Course Side Dish
Cuisine American


  • 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


  • Directions:
    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
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