Vegan Kabocha Garlic Sauce

Name: Vegan Kabocha Garlic Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 10 min
Yield: 6
Ingredients: 1 piece small kabocha squash, chopped; 0.75 cup filtered water; 3 clove garlic, minced; 1 piece yellow onion; 3 tbsp nutritional yeast; 0.5 tsp salt; 0.25 tsp pepper; 1 tsp coconut oil

10 mins prepServes 6

A rich and creamy vegan kabocha squash sauce with garlic and nutritional yeast, perfect as an accompaniment for pasta like raviolis or other dishes.

6 servings

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Instructions

1. Cut kabocha squash in half and scoop out seeds. Chop into chunks (you can leave skin on! It’s totally edible and softens up in oven). Bake in oven at 400 degrees F for 35 minutes. *you can also steam kabocha squash instead of bake*
2. In a pan heat 1 tsp in coconut oil. Chop onion and mince garlic. Combine in a pan over medium heat and sauté for 5 minutes or until slightly golden.
3. Once kabocha squash is cooked, combine in high speed blender with cooked garlic and onion & all the other sauce ingredients and blend for 1 minute or until smooth!

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Vegan Kabocha Garlic Sauce

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