Creamy Roasted Pumpkin Sauce

Creamy Roasted Pumpkin Sauce

Serves 3-4


♦1 small hokkaido pumpkin (red kuri squash) or butternut squash, deseeded and chopped (if you use a butternut squash, make sure to peel it first)

♦2 white onions, halved

♦3 cloves of garlic, peeled

♦1 tsp. paprika

♦1/2 tsp. herbes de Provence

♦2 tbsp. rosemary, chopped

♦1 tsp. vegetable stock powder

♦2 1/2 tbsp. oil

♦4 tbsp. nutritional yeast

♦1 – 1 1/2 cups oat milk


♦Preheat your oven to 200°C (390°F)

♦Line a baking sheet with parchment paper

♦In a big bowl, add chopped pumpkin, garlic cloves, halved onions, oil, paprika, herbes de Provence, rosemary and vegetable stock powder. Mix very well until vegetables are coated with oil and spices

♦Spread vegetables on the baking sheet and bake in the oven for 20 – 25 minutes or until the pumpkin pieces are soft and lightly brown. Make sure not to burn the onions or the garlic (you may have to remove them from the oven a few minutes before the pumpkin is done)

♦Add all the vegetables to a blender, along with nutritional yeast and 1 cup oat milk. Blend until smooth. If the sauce is too thick, add 1/2 cup oat milk or more

♦Season with salt and pepper



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