Butternut Squash Pasta Sauce (easy, baby + toddler friendly)
This creamy butternut squash pasta sauce is made with roasted veggies and coconut milk for a naturally sweet, dairy-free sauce toddlers and babies love. Smooth, cozy, and freezer-friendly - perfect for pasta night or dipping!
Equipment
- silicone ice cube tray for storing
Ingredients
- 1 medium butternut squash peeled + cubed (about 4 cups cubes)
- 4 medium carrots chopped
- 1 small yellow onion chopped or quartered
- 1 cup cherry tomatoes or use one whole small package
- 2 teaspoon minced garlic or 1 teaspoon garlic powder, add more to taste
- 2 tablespoon nutritional yeast add more to taste
- ½ -1 cup coconut milk canned, full fat (start with ½ cup and add more as needed)
- 1 tablespoon olive oil for cooking
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Spread cut squash, carrots, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and toss. Roast 25–30 minutes until tender and golden.
- Transfer roasted veggies to a blender or food processor. Add nutritional yeast, garlic, and coconut milk (or liquid of choice). Blend until smooth, adding more coconut milk as needed for creaminess.
- For babies/toddlers, serve as is. For adults, season with salt and pepper as desired. Thin with water or broth if using as a soup.
- Toss with pasta, spread on toast, pair with grilled cheese as a soup, or use as a dip.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
You can sub out the cream for bone broth if you'd rather a less creamy sauce! Feel free to add shredded cheese to melt into the sauce for a mac & cheese vibe.
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