Creamy Squash & Cauliflower Sauce

Recipes, Marie-Ève LaForte | Photography, Tango | Food Styling, Nataly Simard | Prop Styling, Caroline Simon

  • Prep time 10 minutes
  • Total time 40 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



Preheat oven to 400°F. Arrange squash on baking sheet; drizzle with olive oil. Bake on top rack of oven until cooked through, about 30 minutes.

Meanwhile, steam cauliflower florets until very soft, 8 to 10 minutes.

In blender, purée squash, cauliflower, roasted red pepper, cream, nutritional yeast, cinnamon, nutmeg, salt and pepper until smooth. (If sauce seems too thick, add water, 1 tbsp at a time, until sauce reaches desired consistency.)

Reheat in a small saucepan over medium heat, if necessary. Sprinkle with parsley and Parmesan, if using.


Nutritional facts Per serving: about

  • Iron 1 mg
  • Fibre 5 g
  • Sodium 525 mg
  • Sugars 4 g
  • Protein 5 g
  • Calories 130
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g
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Dressings & Sauces

Creamy Squash & Cauliflower Sauce