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Vegan Butternut Squash Curry Sauce | Creamy and Delicious

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Ingredients

1 medium sized Butternut Squash
1 cup Organic Vegetable Broth
3 Tablespoons Red Curry Paste
1/2 cup Nutritional Yeast

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Vegan Butternut Squash Curry Sauce | Creamy and Delicious

Spicy, Curry, Butternut Squash, Red Curry, Nutritional Yeast

A unique curry sauce made with four simple ingredients and without the fat and calories of coconut or dairy-free milk...great with pasta, rice, or a sauce for potatoes and other vegetables.

  • 1 hour; 10 minutes
  • Medium

Ingredients

Directions

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Most curry sauces are made with coconut milk, and despite my love for the decadent taste of coconut based sauces, I avoid them due to the fat and calories vernally found in most curries.

I use butternut squash a lot in recipes and sauces, but I had an idea today, and I decided to test it out in my kitchen. Lucky for me it worked perfectly, and I created a sweet yet rich and spicy butternut squash curry sauce.

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Steps

1
Done

Pre-heat oven to 400 degrees
Slice butternut Squash lengthwise and remove the seeds

2
Done

Using a 9x13 inch glass pan
Add 1/4 cup of water to the pan
Place both sides of the squash cut side down in the water
Cover with aluminum foil
Place in oven
Cook for 1 hour, covered

3
Done

When squash is cool enough to remove from the shell, use a spoon, and scrape it all into a high speed blender.
Add 1 cup Vegetable broth
Add 1/2 cup Nutritional Yeast
Add Curry Paste
Blend on high until creamy

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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