Before you say goodbye to winter vegetables for springtime greens, I hope you make this butternut squash sauce. I am not exaggerating when I say you can put it on anything! The recipe can be used as a creamy pasta sauce (as shown to the left) or pizza sauce. It makes a creative sandwich filling alongside fresh veggies and avocado. It also tastes great ladled over roasted cauliflower florets. It makes a fantastic lasagna filling. The sauce is rich, but light. It’s savory, but sweet. It’s garlicky, but perfect for a date night.
The only mildly difficult part about this recipe is the squash prep. Cutting the butternut in half (safely!) requires a sharp knife and some muscle power. I cut the squash in half, lengthwise, scooped and discarded the seeds and then roasted the two halves in a baking dish with the skin on. The fleshy part will peel away easily once cooked this way. I find this method less of a hassle than peeling the squash beforehand.
Butternut Squash Sauce
Yields 1 ½ cups and can easily be doubled
½ butternut squash
2 tbsp olive oil
2 cloves garlic, minced
½ tsp sea salt
½ tsp dried oregano
¼ tsp dried rosemary
pinch of black pepper
¼ cup almond milk (unsweetened, plain)
1) Preheat the oven to 400 degree. Prepare butternut squash by cutting in half and scooping/discarding the seeds. Place the halves in a baking dish. Lightly rub the fleshy inside with olive oil and season with salt and pepper if desired. Bake for approximately 40 minutes, until the insides are soft. Once cooled, scoop the insides of the squash away from the peel and add to a blender or food processor (I used a Nutribullet for this recipe, but any blender will work here).
2) In a small pan, lightly fry garlic in oil until fragrant and a bit brown (about three minutes).
3) Add spices pan, turn off the heat and incorporate well into the oil and garlic.
4) Add oil and spice mixture to a blender with roasted squash and almond milk.
5) Blend until creamy, adding water to thin as desired.