Squash Sauce

Squash sauce stirred into pasta or rice makes a nice autumn meal.


4 servings


20 minutes


  • large sauce pan with lid
  • wooden spoon


  • 2 T olive oil
  • 1 medium onion, diced
  • salt
  • 2 pounds squash (delicata or butternut), peeled, seeded, and diced
  • 2 t fresh sage, minced
  • 1 c vegetable stock
  • ½ c cashew cream
  • black pepper
  • ½ c vegan parmesan
  • 2 T parsley


Heat oil over medium heat, add onion and a dash of salt, and sauté about 5 minutes, until soft.

Add squash and sage to onion and mix well. Add stock, bring to boil, reduce heat, cover, and simmer about 5 minutes, until squash is tender.

Optional: Mash some of the sauce to make it thicker with fewer chunks of squash.

Add cream and pepper and simmer for 2 minutes.

Stir into cooked pasta or rice and top with parmesan and parsley.


Vegetarian cookbookAdapted from the recipe for “Pasta with Squash Sauce and Parmesan” in Jack Bishop’s A Year in a Vegetarian Kitchen: Easy seasonal dishes for family and friends.

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Amazon.com | Amazon.co.uk


Abbreviations  |  Conversions  |  Cooking tips
Rice with squash sauce