Best 2 Creamy Butternut Squash Pesto Vegan Recipes

Indulge in a culinary symphony of flavors with our delectable Creamy Butternut Squash Pesto. This vegan-friendly dish combines the velvety texture of butternut squash, the nutty flavor of pesto, and a medley of aromatic herbs. Perfect for a wholesome and satisfying meal, this recipe offers a harmonious blend of flavors and textures that will tantalize your taste buds.

In addition to the main Creamy Butternut Squash Pesto recipe, this article also features three enticing variations that cater to diverse dietary preferences and culinary adventures. The Vegan Spinach Pesto offers a vibrant green hue and a refreshing twist on the classic pesto, while the Arugula Pesto boasts a peppery kick and a distinct aroma. For those who prefer a nut-free option, the Sunflower Seed Pesto provides a creamy and flavorful alternative.

Each variation in this article is meticulously crafted with fresh, wholesome ingredients, ensuring a symphony of flavors in every bite. Whether you're a seasoned vegan cook or simply seeking a healthier lifestyle, these recipes promise to delight your palate and nourish your body. So, embark on a culinary journey with us and discover the exquisite flavors that await you in the Creamy Butternut Squash Pesto and its delightful variations.

Here are our top 2 tried and tested recipes!

CREAMY BUTTERNUT SQUASH PESTO (VEGAN)

Creamy Butternut Squash Pesto (Vegan) image

Make and share this Creamy Butternut Squash Pesto (Vegan) recipe from Food.com.

Provided by Prose

Categories Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 small butternut squash (or 1/2 large squash)
1 cup fresh basil, tightly packed
1/4 cup fresh parsley
1/2 cup pine nuts
3 tablespoons olive oil (plus extra to toss with squash)
2 garlic cloves, sliced
1 tablespoon nutritional yeast
1 cup soymilk (more or less, as needed)
salt and pepper

Steps:

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.
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.
Toss with 1 pound cooked pasta and enjoy!

CREAMY BUTTERNUT SQUASH & POTATO SOUP (VEGAN)

Creamy Butternut Squash & Potato Soup (Vegan) image

Make and share this Creamy Butternut Squash & Potato Soup (Vegan) recipe from Food.com.

Provided by HippieVeganMamaTo5

Categories Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 butternut squash, cubed
cooking spray
3 stalks celery, chopped
2 garlic cloves, minced
1 large potato, peeled and cubed
1 medium carrot, chopped
1/2 yellow onion, chopped
4 cups water, separated into 2-cup portions
3 teaspoons marjoram
2 bay leaves
1 teaspoon sage
salt & pepper, to taste (I like 1 1/2 teaspoons salt & 1 teaspoon pepper)
2 cups soymilk

Steps:

Preheat oven to 375°F Spray a baking sheet with oil and spread squash onto sheet. Spray squash lightly, covering the surface of them. Roast for 20-30 minutes, until tender.
Place celery, garlic, potato, carrot and onion in a large pot with 2 cups water, marjoram, bay leaves, sage, and salt & pepper. Bring water to a boil then simmer for 30 minutes.
Remove bay leaves and add 2 cups water, soy milk, and squash to pot. Using an immersion blender puree soup. It doesn't need to be completely smooth, but try to avoid leaving large chunks of vegetables.
(If you don't have an immersion blender put the vegetables into a food processor with the 2 cups of water and blend until smooth. Return to pot and add milk.).
Heat soup until warm.

Tips:

Butternut squash is a seasonal vegetable, available from September to March. Choose firm, heavy squash with no blemishes or soft spots.
To easily peel and cube butternut squash, first cut it in half lengthwise. Scoop out the seeds and pulp, then use a vegetable peeler to remove the skin. Cut the squash into 1-inch cubes.
For a smoother pesto, use a high-powered blender or food processor. If you don't have one, you can also use a mortar and pestle, but it will take longer.
Taste the pesto and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice.
Pesto can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze pesto for up to 3 months.

Conclusion:

Creamy Butternut Squash Pesto is a delicious and versatile sauce that can be used in a variety of dishes. It's perfect for pasta, pizza, sandwiches, and salads. It's also a great way to add more vegetables to your diet. So next time you're looking for a new and exciting way to enjoy butternut squash, give this recipe a try!