Butternut Squash Sauce
Butternut Squash is one of my favorite fall/winter things to have. I will roast a large squash and just eat it with everything. It's super versatile! Instead of treating it like a side dish, this time, I decided to try making a sauce out of it! You will need:
- 1 large butternut squash, roasted with olive oil
- 2 garlic cloves
- 5-7 fresh sage leaves
- 1 tbs black pepper
- 2 tbs olive oil
- 1/4 cup veggie broth
- 2 tsp salt
After you roast the squash, let it cool a bit and then scoop out the good bits, leaving the skin behind.
Throw all the ingredients in your food processor until it's nice and creamy.
Use it like you would any sauce or dip. I put it on pasta and topped it off with a crab cake. Talk about a rich and filling winter meal! Alex and I were literally licking our bowls clean.