Wednesday, March 20, 2013

Butternut Squash Sauce





On Saturday I posted this picture on Instagram

And the caption read "Just made this EPIC butternut squash sauce". Which led to many requests for the recipe.

I have to be 100% honest, I wasn't really paying attention to the measurements so these are going to be a roundabout idea of how much I used. I will make this again and pay more attention to how much of what I use but for now that is not the case.


Butternut Squash Sauce

2 cups peeled, chopped butternut squash [I buy it already cut and peeled to make it easier]
1/4 cup milk of choice. Preferably heavy cream but I used half & half because it was what was on hand. Almond milk would work too.
1T Extra Virgin Olive Oil
Seasonings:
1/2 T Perfect Pinch Savory
1/2 T Perfect Pinch Garlic and Herbs
Pinch of Sea Salt

Directions

Place butternut sqush in a pot and bring to a boil until soft
When the squash is soft, remove from heat and drain water.

Place all ingredients in a blender and puree.
Serve over your dish of choice!

I used gnocchi but this would be great over chicken, in lasgana or spaghetti.
The possibilities are endless.




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