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    You are in: Home / Recipes / Creamy Butternut Squash Pesto (Vegan) Recipe
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    Creamy Butternut Squash Pesto (Vegan)

    Creamy Butternut Squash Pesto (Vegan). Photo by VEGANLUV

    1/1 Photo of Creamy Butternut Squash Pesto (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Prose's Note:

    This is a delicious sauce for pasta, especially in autumn.

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    Units: US | Metric


    1. 1
      Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
    2. 2
      Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
    3. 3
      Toss with 1 pound cooked pasta and enjoy!

    Ratings & Reviews:

    • on October 09, 2011


      What a clever recipe! We decided not to add any soy milk. We also think we used too much squash and wish we had used it on fettucini. Either way, the pesto was divine. In fact, it so good I didn't eat dessert because I wanted to keep savoring that yummy pesto!!! Not sure what purpose the yeast serves, other than causing a mess if you try to store it. It'd skip that in addition to no soy milk.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2012


      Very tasty! I used almond milk, and walnuts rather than pine nuts. Also used an extra couple Tbs of nutritional yeast for extra cheesiness. We'll make this again. Thanks for posting it!!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Butternut Squash Pesto (Vegan)

    Serving Size: 1 (166 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 176.9
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 22.4 mg
    Total Carbohydrate 17.4 g
    Dietary Fiber 3.3 g
    Sugars 4.0 g
    Protein 4.1 g

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