- 1 small butternut squash, halved and seeded
- 1 can coconut milk
- 1 tbs dried sage
- 1 tsp dried rosemary
- Salt & pepper to taste
- Preheat oven to 400 degrees. Bake the butternut squash halved for 30-40 minutes until soft.
- Scoop out the squash into a mixing bowl. Whisk together with the coconut milk ( or use a blender if you want it very smooth)
- Transfer to the stovetop and add the spices. Simmer for 8-10 minutes.
This is really great with any pasta. I made it last night over a rigatoni cooked with onion and red pepper. We added vegan cheese. I have also used this sauce in a vegan lasagna before. Hope you enjoy!