I was wanting to try something different and I heard about others using butternut squash for sauces. So after reading and trying MANY different recipes, I came up with this version. I used a whole bulb of roasted garlic in it because it adds a wonderful nutty taste to it.
Cut up your squash and lay it on a baking sheet. Drizzle with oil and sprinkle seasoning before baking them. It doesn’t matter if the edges get dark because you’re blending it all anyways.
Blend everything together and serve with any gluten-free pasta, kale and tomatoes!
Roasted Garlic & Butternut Squash Sauce
- 3 Cups Butternut Squash
- 1 Cup Water
- 1 Bulb Roasted Garlic
- 1/2 Cup Cashews soaked overnight
- 2 - 4 Tblsp Nutritional Yeast add to taste
- 1/4 tsp Chili Powder
- 1/2 tsp Onion Powder
- 4 Tblsp Tomato Paste
- 2 tsp Lemon Juice
- Pinch Salt & Pepper
- 4 Kale Leaves cut up
- 1 Tomato cubed
- 2 Tblsp Extra Virgin Olive Oil
Preheat oven to 400F/205C.
Cube the squash and lay out on a baking sheet. Brush with oil and sprinkle with salt & pepper. Bake for 30 minutes or until fork tender.
Add everything to the blender except the oil, kale and tomato. Puree until desired consistency.
Cook any gluten-free pasta until it's al dente.
Quick-fry the kale and tomatoes for 1 - 2 minutes. Combine with pasta and sauce.