• Butternut Squash Pasta Sauce Recipe: Paleo & Whole30

    Butternut Squash "Pasta" Sauce—Paleo & Whole30 | stupideasypaleo.com

    Sometimes, recipes are born out of necessity. My local market was sold out of a prepared butternut squash sauce, so I decided to make my own version. Of course, I had nothing to compared the taste to, but I’ll settle for “delicious” which is what I got.

    Butternut Squash "Pasta" Sauce—Paleo & Whole30 | stupideasypaleo.com

    This sauce uses butternut squash as the base, but adds in sautéed aromatics—similar to a classic mirepoix—to create a foundation of flavor. The red pepper gives it some body, and some tomato paste brings acidity without dominating and making it taste too tomato-y.

    Butternut Squash "Pasta" Sauce—Paleo & Whole30 | stupideasypaleo.com

    I served this over warmed zucchini noodles, but the possibilities are really endless!

    Butternut Squash Pasta Sauce—Paleo & Whole30
    Prep time: 
    Cook time: 
    Total time: 
    • 1 tbsp (15 g) ghee
    • 1 small onion, diced
    • ½ red pepper, seeded and diced
    • 1 stalk celery, diced
    • Pinch sea salt
    • 1 lb (454 g) butternut squash, peeled, halved, seeded and diced
    • 3 cloves garlic, chopped
    • 3 tbsp (45 mL) tomato paste
    • ~3/4 cup (177 mL) water
    • Sea salt and pepper, to taste
    1. First, get the aromatic veggie base going. In a large skillet over medium heat, warm the ghee. Add the onion, red pepper, celery and pinch of sea salt. Cook and stir until the veggies soften and lightly brown, about 8 minutes.
    2. Add the butternut squash cubes and garlic. Reduce the heat to medium-low and cover the skillet. Cook for another 10 minutes or so until the squash is tender. Stir a few times so nothing sticks. Turn off the heat and let the veggies cool for a few minutes.
    3. Then, add the veggies to a food processor or high speed blender with the tomato paste. Start with ½ cup (118 mL) water. Puree the veggies until they become a sauce. If it’s too thick, add water by the tablespoon. I found that ¾ cup (177 mL) water made a sauce that was somewhere between a thin soup and a thick puree. Of course, the moisture content of your veggies may vary so start with less and add more as you go.
    4. Season with sea salt and pepper to taste and warm in a small pot before serving.
    Double the batch and freeze the extras for up to 1 month.
    Nutrition Information
    Serving size: Serves 3 to 4.

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    Butternut Squash "Pasta" Sauce—Paleo & Whole30 | stupideasypaleo.com

    Have a question? Leave it in the comments below!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    11 thoughts on “Butternut Squash Pasta Sauce Recipe: Paleo & Whole30

    1. This sounds amazing, but I don’t really understand how the squash goes from being halved, peeled, and seeded to being ready to be sauteed. Do we cube and steam it first? Cube it and sautee the raw pieces?

      1. Hi Carrie…apologies for being a bit vague. So, what you do is cubed the squash after it’s been peeled and seeded. You put the raw cubed pieces in the pan, then cook with the cover on. Hope that’s more clear. Sorry about the confusion.

    2. There are no words. This was simple amazing! It’s even great without blending or adding the tomato paste and water. Thank you for an amazing way to use up all the excess butternut squash!

    3. Don’t know if you will see comment this at this point, but is there something you would recommend using in place of the red pepper? I am allergic. This recipe looks SO good!

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