Butternut Squash Noodles with Tomato Basil Sausage Cream Sauce

5 from 2 votes

Butternut Squash Noodles with Tomato Basil Sausage Cream Sauce

Tomato Basil Sausage Cream Sauce is a dairy free sauce with a "cheesy" delicious taste! Served over butternut squash noodles as a perfect compliment. Recipe is Paleo, Whole30 compliant, and sure to be loved by the whole family!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Servings:

Author: Amy Rains

Ingredients

2 butternut squash bulbs
3 tbsp avocado or olive oil divided
1 lb mild Italian sausage
1 med yellow onion diced
2 cloves garlic minced
1 28 oz can of whole tomatoes
2 tsp dried basil
1/2 cup full fat canned coconut milk
1 tbsp nutritional yeast
1 tsp sea salt + more to taste
1/3 cup chopped fresh basil

Instructions

Preheat your oven to 375 degrees. Line a baking sheet with foil and lightly grease with a non-stick spray. Set aside
Now prepare your butternut squash. Remove the bulbous end of the squash (you can't spiralize this end because of the seeds). Now peel the skin off the narrow end that you are going to spiralize. It's easier to cut this part in half. Spiralize the sized/shape noodles you like. Once noodles are made, drizzle with a tbsp of oil, add to the sheet pan. Salt and pepper the squash. Place in the oven and bake for 25-30 minutes.
Meanwhile, make your sauce. Heat a large skillet to medium heat. Once hot, add remaining 2 tbsp oil. Saute onion for 2-3 minutes, then add sausage. Continue to cook until sausage is cooked through about 8 minutes.
Now add garlic. Top with canned tomatoes, fresh basil, and let simmer over medium low heat for another 10 minutes stirring occasionally.
Now add coconut milk and nutritional yeast to the sauce. Continue to simmer for another 5 minutes, stirring and combining the sauce so it's nice and creamy.
Remove the noodles from the oven. Plate butternut squash noodles, pour sauce on top, and serve with fresh basil.

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