This Roasted Butternut Squash Sauce is seasoned with curry, thyme, smoked paprika, and other seasonings. It is cubed and roasted to perfection, then blended with coconut milk for a sauce that can go on rice, veggies, or pasta.
Butternut squash is my new favorite winter squash. It has a mild, sweet, almost nutty flavor and is so versatile. Roast it and use it in a Buddha Bowl or salad. Add some chickpeas for a wholesome curry. Mash it up and make butternut squash soup – or in this case a yummy sauce!
When my sister, the high-end party chef, tells me “hey, I made this recipe you’ve *got* to veganize”, AND it happens to include my favorite winter squash, I jump on it!
Coconut milk is the perfect ingredient to use when making a family favorite recipe vegan! Whether you are looking at homemade vegan ice cream, main dishes, or soups, if it's rich and creamy you can usually use coconut milk!
Butternut squash and coconut milk just go together!
When roasted and blended, butternut squash has a light nutty flavor and creamy texture that just goes well with the rich creamy lightly coconutty flavor of coconut milk and coconut cream.
Add some curry to your Butternut squash and coconut cream! They all go exceptionally well together in coconut curry butternut squash soup, butternut squash and chickpea curry, and this luscious flavorful butternut squash sauce!
Ingredients needed to make roasted butternut squash sauce:
Don’t be intimidated by all the ingredients! Once you measure everything out, this recipe comes together pretty easily!
For the oven – (roasting the butternut squash part)
- butternut squash – You will be cutting and roasting the butternut squash. You can buy it precut or learn how to peel and cube your own butternut squash.
- bell pepper – use red, yellow, or orange. I don’t like green bell pepper in this recipe.
- plum tomatoes – Or Roma tomatoes.
- olive oil – I prefer robust flavored.
- dried thyme
- curry powder – I use sweet curry. Use spicy curry if you like a little heat.
- smoked paprika – Smoked paprika adds a depth of flavor that you can’t get with sweet paprika.
- onion and garlic powder
- salt and black pepper
For the stove-top (the sauce part)
- lite coconut milk – you can use full-fat coconut milk if you prefer, but it really isn’t necessary for the flavor or texture of this recipe – and you’ll save some fat and calories.
- You’ll just use a small amount of the following seasonings. Added together, they provide just enough flavor. You can always taste and add in more at the end: dried mustard powder, garam masala, nutmeg, ginger powder, cayenne pepper
How to make roasted butternut squash sauce
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step 1: Prepare the vegetables
Peel, de-seed, and cut the butternut squash into one-inch cubes. A butternut squash will yield about eight cups.
You can often buy the butternut squash already peeled and cut in the produce department of your grocery store. If you prepare your own then read this guide on peeling and cutting your butternut squash for the least painful way to do it.
Dice the onions, slice the bell peppers, and quarter the tomatoes. It is not necessary to remove the seeds from the tomatoes.
Put all the vegetables into a very large bowl and toss them with olive oil. I know that some of my readers prefer to cook without oil. This recipe calls for only two teaspoons of olive oil – that’s altogether, not per serving. I do think the olive oil helps to caramelize the vegetables as they are roasting and adds a depth of flavor. Do what you are comfortable with.
Step 2: Mix the seasonings
In a separate bowl, mix the thyme, curry powder, smoked paprika, onion and garlic powders, and salt and pepper.
Toss together with the vegetable mixture.
Step 3: Roast the vegetables
Spread the seasoned vegetables onto a very large prepared cookie sheet or sheet pan. You might need two. I prepare my sheet pans by covering with a silicone mat, foil, or parchment paper. The foil or parchment paper will give you the easiest cleanup.
Roast till fork tender and slightly caramelized – about 55 minutes.
Step 4: Prepare the sauce
Remove two cups of roasted vegetables from the sheet pan and set aside.
Stir together the coconut milk and the other seasonings.
Add in the remaining vegetables and with an immersion blender, mix till smooth. Bring to a low boil to heat through while you are blending.
You can also use a regular blender and do it in batches. I just caution you to do this before it boils or it will be very hot to handle.
Stir in the vegetables you had set aside. These give an interesting texture to your sauce. You now have a lovely, textured, flavorful roasted butternut squash sauce!
Serving suggestions and optional toppings
Serve over rice, pasta, or even roasted veggies. For a lower refined-carb option, I love spooning on top of spaghetti squash.
Top with roasted shelled pumpkin seeds, red pepper flakes, and chopped chives.
For some other fabulous roasted butternut squash recipes from Veggie Fun Kitchen, try:
- Easy Sheet Pan Meal with Veggies and Chickpeas
- Coconut Curry Butternut Squash Soup
- Roasted Butternut Squash Soup with Rosemary and Thyme
- Butternut Squash with Curry and Chickpeas
- Slow Cooker Butternut Squash Ratatouille
The recipe for Roasted Butternut Squash Sauce
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Roasted Butternut Squash Sauce with Curry and Coconut Milk
- immersion blender
- 1 butternut squash peeled, deseeded, and cut into bite-sized pieces
- 1 cup onion sliced
- 1 bell pepper sliced
- 3 plum tomatoes quartered
- 2 teaspoons olive oil
seasonings for roasting
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon curry powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 14 ounce lite coconut milk
- ⅙ teaspoon dried mustard
- ⅛ teaspoon garam masala
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ginger powder
- ⅙-¼ teaspoon cayenne pepper
- pumpkin seeds
- red pepper flakes
- chopped chives
- salt and pepper to taste
- Preheat the over to 375°
- Cover a large baking sheet with foil and spritz with cooking spray.
- Peel, deseed, and cut the butternut squash into bite-sized pieces. Dice the onion. Slice the bell pepper into strips. Quarter the tomatoes. Place all cut vegetables in a large bowl.
- Mix together the dry seasonings you'll be tossing with the vegetables: the dried thyme, salt, curry powder, smoked paprika, onion powder, garlic, powder, and black pepper.
- Add the oil olive oil into the cut vegetables and toss to coat. Sprinkle the dry seasoninng mixture and toss around until the vegetables are well coated.
- Turn the seasoned vegetable mixture onto a large baking sheet that has been covered with foil, parchment paper, or a silicone mat. Put the baking sheet in the oven and roast for 55 mintues.
- When the roasting time is up, take the baking sheet of vegetables out of the oven. The butternut squash should be fork tender and some of the vegetables will have started to brown around the edges. Allow to rest while preparing the coconut milk mixture.
- Open the can of coconut milk and pour into a medium-sized saucepan. Whisk in the mustard powder, ginger powder, nutmeg, garam masala, and cayenne pepper.
- Measure out two cups of the roasted butternut squash and set aside. Add the remaining vegetables to the saucepan with the coconut milk. Bring to a low boil while blending together with an immersion blender. The mixture will be nice and smooth. Stir in the remaining butternut squash and continue to heat to desired temperature.
- Pour on top of veggies, rice, pasta, or potatoes. Top with optional pumpkin seeds, red pepper flakes, and chives.