Roasted Almond Butternut Squash Sauce + Potato Spaghetti

Roasted Almond Butternut Squash Sauce + Potato Spaghetti

As soon as the weather turns, I quickly abandon summer salads and turn to fall foods: butternut squash, roasted root vegetables, sweet potato, kale and almond salad, cornbread. For breakfast, I’ve been craving pumpkin granola and for dinner this: roasted almond butternut squash sauce.


My plan for this meal was elaborate. We have over 5 lbs of new potatoes sitting in our fridge from our CSA and I wanted to make this gluten free potato gnocchi to pair with the sauce. I took a trip out to Cambridge to visit H-Mart, an amazing Asian market, to pick up some sweet rice flour, then spent hours in the kitchen baking the potatoes, rolling out the dough, shaping the gnocchi. It looked good and I had high hopes. But when I boiled them, they turned to mush: inedible.


The piece of this plan that did work out, thankfully, was this roasted almond butternut squash sauce. Roasted squash, almond butter, coconut milk, onions and sage are blended together to make this smooth and rich sauce that is deliciously creamy and vegan. This sauce is perfect for gnocchi (if you have a gluten free recipe that works, let me know) or a pasta (or pasta-like alternative) of your choice including spaghetti squash or this gluten free potato spaghetti. Topped with fried sage and roasted almonds, this is fall comfort food at its best.


Roasted Almond Butternut Squash Sauce + Potato Spaghetti

WHY IT’S HEALTHY // This roasted almond butternut squash sauce is gluten free, vegan and paleo. Butternut squash is full of fiber, potassium, B vitamins and folate. It’s orange hue indicates high levels of beta-carotene, which your body converts to vitamin A. Almond butter is full of healthy polyunsaturated fats and linoleic acid. Almond butter is high is vitamin E and some B vitamins. Sage leaves are traditionally used to reduce inflammation and help with digestion. Potato spaghetti is full of nutrients and a good unrefined, gluten free alternative to regular pasta. //


Roasted Almond Butternut Squash Sauce + Potato Spaghetti


Roasted Almond Butternut Squash Sauce + Potato Spaghetti
Prep time
Cook time
Total time
Creamy (vegan!) roasted almond butternut squash sauce tossed with gluten free potato spaghetti. Top with fried sage and roasted almonds for a healthy, comforting main dish, perfect for fall or winter.
Recipe type: Entree
Serves: 4 servings, with extra sauce
For the almond butternut squash sauce:
  • 1 lb butternut or kabocha squash, peeled, seeded and cut into 1 inch pieces
  • 2 tablespoons olive oil, divided
  • 5 garlic cloves
  • 1 medium onion, chopped
  • 1 dried bay leaf
  • 10 fresh sage leaves, divided
  • 1½ - 2 cups non-dairy milk (I used Easy Semi-Homemade Coconut Milk), divided
  • ½ cup roasted, unsalted, unsweetened almond butter
  • ¼ cup roasted almonds, coarsely chopped
  • salt and pepper
  • olive oil (for fried sage)
For the potato spaghetti (optional, see notes):
  • 1 lb potatoes, peeled (I used new potatoes, but sweet potato or other potatoes will work too)
  • 1 tablespoon olive oil
  • salt and pepper
  1. Make the almond butternut squash sauce: preheat your oven to 400 degrees Fahrenheit.
  2. In a large bowl, mix together the butternut squash pieces, 1 tablespoon of the olive oil, 5 unpeeled garlic cloves and a sprinkling of salt and pepper.
  3. Evenly the butternut squash pieces and garlic cloves onto a baking sheet and bake for 40 minutes, stirring once mid-roast.
  4. In a large skillet, heat another tablespoon of olive oil over medium heat and add the chopped onion and a sprinkling of salt and pepper. Stir frequently until the onion softens, about 5 minutes.
  5. Add the bay leaf, 5 sage leaves and 1 cup of the non-dairy milk and allow to cook for about 10 minutes, stirring frequently. Remove from heat.
  6. When the butternut squash is done roasting, allow it to cool slightly and add to a high speed blender (I used my Vitamix).
  7. Remove the bay leaf from the skillet and transfer the onion mixture to the blender along with the the roasted almond butter, ¼ cup of non-dairy milk, and a sprinkle of salt and pepper. Puree until smooth.
  8. At this point, you may need to add more non-dairy milk to get the blender going. Add in more non-dairy milk ¼ cup at a time until the sauce purees easily, but is still rather thick. Season with salt and pepper to taste.
For the potato spaghetti:
  1. Spiralize your potatoes with a spiralizer or use a julienne peeler to make noodles.
  2. Heat a tablespoon of olive oil in a large skillet over medium heat. Add your potato spaghetti, salt and pepper and sauté until the potato begins to soften, about 10 minutes and then place in a large mixing bowl.
  1. Fry the remaining 5 sage leaves in olive oil (I used this method).
  2. Add a generous amount of roasted almond butternut squash sauce to the potato spaghetti until the sauce fully coats the pasta (you'll have leftover sauce).
  3. Top with crumbled fried sage leaves and chopped roasted almonds.
The potato spaghetti can easily be swapped out for any type of pasta, spaghetti squash or gnocchi.

This recipe makes about 2½ cups of sauce, which is more than 4 servings worth. Feel free to make more potato spaghetti (or pasta) to compensate.



  1. says

    I am gonna make this, but probably use some other form of nut butter and spaghetti squash instead of potato spaghetti thanks so much for the recipe!

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