Butternut Squash Sauce

Before you accuse me of having an obsession with Butternut Squash, don’t bother. Because I am! After this recipe you will find out why!

Let me give you a bit of background on the Butternut Squash:

1. First of all. In one single serving of this veggie, you would’ve aquired 100% of the daily requirement for Vitamin A. 100%.

2. You will also aquire, after one full serving, 40% of your daily requirement for Vitamin C. Shall I continue?

3. It’s a wonderful source for immunity support, fiber intake, and great for your eyes. You’ll find this pattern in fruits and veggies that maintain this color.

Now they can be a bit funky to cut and by funky I mean incredibly difficult so here’s what you’re going to do. Slice thinly the top of the squash and then another thin slice at the bottom so that you can stand it up flat. You will then be able to peel it. Once it’s peeled, chop it into cubes If you want to skip peeling it, then I suggest you follow the same steps above, except instead of peeling, you can slice it in half (long ways), scoop out the seeds, keep your squash face up and drizzle with oil. If you are making a pasta sauce or sauce for baked chicken, season it.

Seasoning the squash:

1. Drizzle with oil or butter

2. Add salt to your taste ( I use sea salt)

3. Seasonings I add:

   1. Onion power

   2. Nutritional yeast

   3. Garlic powder

   4. Turmeric

   5. Rosemary

   6. Thyme

Cooking the squash

1. Set your oven to 400 degrees and bake for about 30-35 min.

2. Place a chopped large onion or two and some raw garlic on the baking sheet along with your squash. (You can actually put any other veggies on the tray like Beets, Sweet Potatoes etc if you want to kill more birds with one stone.)

3. You’ll want to test it out and poke it with a fork to determine its readiness. It’ll be softened when ready.

4. Take it out and allow it to cool. If you pre-peeled the squash, you can let it cool and throw it in the blender along with the onion and garlic.

Blending the Squash

1. Place the squash along with all the other veggies you roasted it with inside the blender.

2. I like to add a little butter to round out the flavor and vs heavy cream, I’ll use coconut cream sparingly.

3. Blend it to see the consistency and add in more of your base slowly until desired consistency is reached.

Using or Storing Your Sauce

Pour over your noodles, pour over chicken before you bake it, add it to your mac and cheese recipe, GET CREATIVE!