Kabocha Squash Pasta Sauce

This is my attempt at reducing dairy from my diet. My eczema started flaring up and I had to go back to a more strict diet that did not include a lot of dairy.

For this recipe, I used a kabocha squash. It has an earthy sweet taste and is perfect for thick sauces. I also love roasting this squash and eating it on its own. Kabocha squash skin can be eaten when cooked but I wanted a smooth creamy sauce so I peeled it away. Remove the seeds and the pulpy insides. Cube the flesh and preheat an oven to 400F. Coat the squash in oil, salt and pepper. Place in oven and cook for 30 minutes or until soft. While waiting for the squash to cook, prepare the rest of the ingredients for the sauce. I cooked a bit of chicken to add to my pasta. My partner is a meatatarian and this was my compromise to having squash. The chicken was cooked with salt and pepper.

For sauce, I cut up 1/4 of a yellow onion and 3 cloves of garlic. Sauté them in the pan until they become slightly brown and the onion start caramelizing

When the squash is soft and roasted, add it to the pan.

It is now time to add some liquid. I used soy milk because I had it in my fridge but any milk alternative will work.

I also added about 2 Tbsp of margarine and a tsp of paprika.

To get a nice cheesy taste, I added 3 Tbsp of nutritional yeast. This is great stuff to add to non-dairy meals when you crave cheese.

With an immersion blender, blend the sauce until it become creamy and smooth. Add more liquid if it is too thick.

Once you get the right consistency, add salt and pepper to taste.

Enjoy with pasta or even on its own 🙂

Ingredients

  • 1 kabocha squash
  • 3 Tbsp nutrional yeast
  • 1/4 yellow onion
  • 3 cloves of garlic
  • 1 tsp paprika
  • 2 Tsp margarine
  • 2 cups of soy milk
  • salt and pepper to taste
  • opt. chicken

Check out our other recipes of this blog.

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