White Bolognese Sauce with Roasted Delicata Squash

I have another Bolognese sauce with walnuts, and it includes tomatoes. However, this recipe really intrigued me when I found it, and I knew I could ‘healthify’ it! I was blown away at how creamy, rich and flavorful this sauce is, beautifully complementing the squash.

Prep time: 20 minutes

Cook time: 30 minutes

Serves 4


  • 3 large Delicata squash
  • 2 medium size onions
  • 2 medium carrots
  • 2 medium celery stalks
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1/2 cup non-dairy, unsweetened milk
  • 5 cups vegetable stock
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • Dash nutmeg
  • 1 bay leaf
  • 1 cup raw, whole walnuts
  • 3 tablespoons non-dairy parmesan cheese


  1. Preheat oven to 425 degrees F.
  2. Cut off ends from the Delicata squash. Pierce each one and place in large casserole dish. Add 1 cup water and microwave for 8 minutes or until you can gently push on the outer shell of the squash. Let cool for several minutes before slicing into 3/4″ thick slices. You will see the seeds inside, so gently scrape them from the center of each squash slice.
  3. Coarsely chop the carrots, onions, celery and garlic and add to food processor – pulse until roughly minced (you can also chop by hand, as I do, but it will take more time).
  4. Heat a large, sauté pan with sides, or deep pot, over medium heat and add the minced vegetables.
  5. Cook for 5 – 7 minutes, until the veggies are soft, but not browned.
  6. Season with salt and pepper.
  7. Roughly chop the walnuts into small pieces. Toss into small heated pan and toast until fragrant. Set aside.
  8. Add the white wine to deglaze the pan, and reduce liquid by about half.
  9. Add the non-dairy milk, herbs, bay leaf, and mix in well.
  10. Bring to a simmer, adding 1 cup vegetable stock.
  11. Cover and simmer on low for 30 minutes. Add small amounts of remaining veg stock to keep vegetables from sticking and sauce stays saucy!
  12. While sauce simmers, place squash slices on roasting pan covered with parchment. Option: spray them lightly with canola or other flavorless oil. Bake for 15 minutes, flip each slice and bake for another 12-15 minutes, until softened and slightly browned.
  13. Add a dash of nutmeg, and the parmesan to sauce, mix together, and taste for salt and pepper.
  14. Remove bay leaf and serve over roasted Delicata squash.