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1
Peel, seed, and cut the butternut squash into 1 1/2 to 2-inch chunks. I use a vegetable peeler to remove the hard outer peel.
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2
Peel and chunk the beets.
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3
Place 1 cup water in the Instant Pot (IP) then add the butternut squash and beets. Close the lid, turn the vent knob to Sealing, press Manual, and cook at High Pressure for 15 minutes.
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4
Meanwhile, using a food processor, chop the onion. Remove and set aside. Clean and wipe out work bowl.
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5
Press or mince the garlic, and set aside.
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6
Into a small bowl, measure out the basil, oregano, rosemary and thyme, crushing between fingertips. Add the bay leaf.
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7
When the butternut squash and beets are done, press Cancel. You can Quick Release the pressure, or allow it to Natural Release. Remove the cooked vegetable chunks, drain and place in food processor. Pulse a few times, then process until it forms a fairly smooth puree.
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8
Clean and dry the IP's silver inner pot, and replace it in the IP. Select Saute, and wait until the IP reads Hot.
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9
Add olive oil, and when hot, add the onions and saute for 3 to 4 minutes.
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10
Add garlic and stir for another minute, then hit Cancel to turn off the Saute function.
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11
Add bone broth (or stock) and the butternut squash and beet puree to the IP and stir to combine.
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12
Add the herbs, vinegar, and honey. Add salt and black pepper (omit black pepper for AIP). Stir to combine.
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13
Select Saute, then press Adjust to change the setting to Low. Continue to stir as the sauce comes to a simmer.
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14
Correct the seasonings, adding more vinegar, honey, or salt to taste. Add more broth for a thinner consistency, if desired. Let the sauce simmer for 5 to 10 minutes to allow the flavors to combine. Hit Cancel.
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15
The sauce is ready to enjoy as a substitute for tomato sauce, or as a puree soup!
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16
Freeze extra sauce in 1/2-cup portions for convenient storage: I have extra large silicone ice cube trays I use to freeze sauces and broth. Once frozen, I transfer the cubes to a Ziploc freezer storage bag.
