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Hi! I’m Madeline, the face behind Mad About Food. Come learn more about me here. See a list of my favorite things here or jump to all my recipes here.

Butternut Squash Sauce Two Ways

Butternut Squash Sauce Two Ways

Ever wonder why Instagram foodies and food bloggers are buying their butternut squash pre peeled and pre cut? That’s because they have gone through the pain and heartache of trying to cut and peel one of those themselves!! I did it for these recipes and let me tell you, NEVER AGAIN will I cut and peel my own butternut squash.

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Cutting/peeling drama aside, butternut squash is an absolutely delicious fall veggie!! I've been seeing it everywhere in soups, on tacos, in grain bowls, etc. Today I am sharing two ways to make a sauce out of this fall veggie. Both recipes have vegan/vegetarian option or you can make them with bone broth if meat is your thing. In both recipes I indicate to steam your butternut squash, but I actually made mine in an Instant Pot. You can scroll down to the *** at the bottom to see how I did that.

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Butternut Squash Flatbread

  • 1 butternut squash peeled and cut into cubes
  • 1 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/4 cup bone broth/vegetable broth for vegan option
  • Flatbread crust (I used Simple Mills grain free)
  • Toppings of choice (I used baby kale and hemp seeds)
  1. Preheat oven for pizza crust - depends on brand.
  2. Prepare pizza crust.
  3. Steam butternut squash until soft and tender.***
  4. While squash is steaming place crust in the oven to bake without toppings
  5. Place warm squash, garlic powder, sea salt, pepper and broth in a blender and blend on high until creamy and fully mixed.
  6. Spread sauce over the pizza crust and smooth with the back of a spoon. Store any excess sauce in an airtight container in the fridge for up to 5 days.
  7. Add any additional toppings to the pizza that you want cooked. I added just the sauce to warm for another 5 minutes, removed the pizza from the over and then added fresh baby kale tossed in olive oil and hemp seeds.
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Butternut Squash Macand Cheese 

  1. Soak cashews in water for at least 4 hours. For a quick soak option, boil water and pour over the cashews and allow them to sit for at least 15 minutes.
  2. Steam butternut squash until soft and tender.***
  3. Begin boiling water for pasta. I like to use small shells for this recipe because the extra sauce gets trapped in the middle of the shells and makes them extra delicious.
  4. Drain and rinse cashews and place them in a blender with the squash, salt, pepper, broth and nutritional yeast. Blend all ingredients until a smooth creamy sauce is left. The sauce is supposed to be thick, but if it is too thick for you, you can add a small amount of broth.
  5. Add pasta to the boiling water and preheat over to BROIL or highest heat.
  6. While the pasta is cooking, prepare the crust by warming the ghee or coconut oil and combining with the bread crumbs.
  7. Once pasta is fully cooked, drain it and combine it with the butternut squash sauce in a large pot.
  8. Pour the pasta and sauce into an oven friendly baking dish and cover with breadcrumb mixture.
  9. Place baking sheet in the oven to cook for about 5 minutes or until the top is browned and crispy.
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Butternut squash sauce two ways - one on pizza and one on pasta but both are perfect for a cozy fall meal. Easy to make and even easier if you make it in an instant pot!

*** Instant Pot Butternut Squash - Cut and peel the butternut squash. Place rack in the bottom of the instant pot, add 2 cups of water and the cubed squash. Close the top of the instant pot and set it to Sealing. Set it to manual for 4 minutes. When the timer goes off, release the seal and remove the squash leaving the excess water in the instant pot.

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