Tuesday, March 3, 2015

Roasted Butternut Squash Pasta Sauce

I love experimenting in the kitchen. Usually I use butternut squash to make soup, or noodles, but I decided to make a sauce this time, and it turned out so yummy!

It made about 3 cups
  • 2 lb. butternut squash, peeled, seeded and cubed
  • 1 tbsp avocado oil
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp cinnamon
  • 1 cup chicken broth
  • 1 tbs balsamic vinegar
  • Salt and pepper to taste
  • 1 tsp rosemary
  • 1/2 cup coconut milk
  1. Preheat the oven to 400 degrees F.
  2. On a large baking sheet lined with foil, toss the butternut squash cubes with the avocado oil, salt, pepper, cinnamon and nutmeg.
  3. Bake until the butternut squash is tender and just starting to brown in places (About 25-30 min depending on your oven)
  4. Let the squash cool for about 10 minutes.
  5. Transfer the squash to a heavy-duty blender (I use my vitamix), and add the chicken broth, coconut milk, and rosemary. Puree until smooth. 
  6. Add the balsamic vinegar and pulse to combine.
  7. Season to taste with salt and pepper.
Serve with spiralized noodles and enjoy!

Spiralized Potato Noodles:
Serves one
Peel and spiralize 1 potato. Heat 1/2 tbs of avocado oil over medium heat. Add your spiralized noodles and season with salt and pepper. Saute until potato softens (about 10-15 min). Top with cooked pasta sauce.

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