Butternut Squash Pasta Sauce

1. 1

   Preheat oven to 400 degrees fahrenheit.

2. 2

   Put squash on a sheet pan and coat with 2 tablespoons of olive oil and 1/2 teaspoon of salt and the 1/4 teaspoon of the black pepper (you can use parchment paper so it doesn't stick).

3. 3

   Arrange squash on one layer and roast for 35 minutes.

4. 4

   Meanwhile in a medium saucepan, saute onion in 1 tablespoon of olive oil for about 7 minutes so it just starts to caramelize then add in coconut milk, almond milk, 1/4 teaspoon of salt and a dash of red pepper flakes. Stir on low heat for about 5 minutes. Let cool for a few minutes.

5. 5

   When squash is done, let cool for a few minutes.

6. 6

   In a food processor add the squash and puree. Add saucepan ingredients to the processor and puree with the squash (you can also use an immersion mixer).

7. 7

   Add sauce back into saucepan and reheat on low until ready to serve.

8. 8

   Add sauce to your favorite pasta or quinoa.

* Per serving · 4 servings · Values may vary.

No additional tips available.