Butternut Squash Sauce

Do you ever crave something and then realize you had it for dinner the week before? I do and I personally don’t like eating the same, or similar things, two weeks in a row :) . When this happens, I try to figure out how I can still enjoy a dish that is comparable in flavor and texture but with a new twist!

It was a cooler evening and I wanted something filling and comforting – pasta! We had spaghetti squash with red sauce the week before so red sauce was out and so was spaghetti squash. I love pesto, olive oil and lemon but these options were not going to satisfy my desire for comfort food. I wanted something heartier, richer and creamier (but without the cream). I looked in the pantry and saw a lone butternut squash. This beauty of a squash soon became the lead star in my delicious pasta sauce! This sauce was so delicious that I wanted to enjoy it straight out of the pot with a spoon but we chose to serve it over whole-wheat gnocchi instead.

I have told you before and I will tell you again – I love squash! There are so many different varietals that range from sweet to nutty and savory. Not only is it bright, vibrant and delicious but it is also good for you! Learn more about the health benefits here!

Ingredients

1 medium butternut squash, cut in half and seeds removed

1 medium tomato, diced

½ small yellow onion

3 cloves of garlic, minced

1 cup of vegetable stock

3 tablespoons of extra virgin olive oil (plus a little extra)

2 tablespoons of fresh sage, chopped

Sea salt and pepper to taste

Directions

Preheat the oven to 350°F. Drizzle a little olive oil on each squash half, sprinkle with sea salt and place them cut side down on a foil or parchment lined pan. Roast in the oven for approximately 45 minutes.

While the squash is cooking, sauté the onion and garlic in a pan. Add the tomato, vegetable stock, olive oil, fresh sage and salt and pepper to taste. Simmer the sauce for 10 minutes.

When the squash has finished cooking carefully scoop the flesh into a high-speed blender or food processor. Add the vegetable stock mixture and blend or pulse on high until smooth and creamy. 

Serve over your choice of pasta. Bon Appetito!