So long as they will plant and harvest butternut squash, I will use it in my dishes ALL year long!
This 2 ingredient sauce is @winecoach’s favorite. Well anything with Butternut Squash is, so I make it all year long but there is something about it when it comes to Autumn and it makes for the perfect comfort food while keeping it healthy yet delicious! I mean….you really only need the squash to make this happen.
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Roasted Butternut Squash Sauce
WHAT
Pasta of choice, cook as directed
Butternut Squash (1 small or 1/2 or a large one)
1/2 cup almond milk (or any milk)
Salt, pepper and red pepper flakes to taste
TOPPINGS
Cherry tomatoes
Parmesan or goat cheese
Protein of choice
HOW
Preheat oven to 400 deg.
Cut butternut squash in half, seed it and baste with 1/2 tbsp of melted butter or EVOO (I used avocado oil), salt and pepper to taste.
Place in oven for 45-50 minutes until soft. Scoop out Butternut squash. I used half of a squash and the other half for another recipe (soup, but that comes later).
Allow squash to cool just enough and scoop it with an ice cream scooper because
1) more fun, 2) actually works!
Add scooped squash to blender with unsweetened almond milk and in a high speed blender or food processor. Transfer to a sauce pan on medium heat. Season with more salt and pepper and if you like it HOT, use red pepper flakes.
Cut up a handful of cherry tomatoes and voila! May add protein of choice like chicken, pancetta or prosciutto (goes quite well) and sprinkle goat cheese or Parmesan. This butternut Squash Sauce is very forgiving even if you leave out the tomatoes. It doesn’t need much, You will love it!
ENJOY!
Xoxo, Ana?
Count Colors, Not Calories!?
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