Squash & Pasta Sauce
Ingredients:
2 cloves garlic
½ onion
2 small tomatoes
2 medium carrots
1 red bell pepper
1 can coconut milk
1 1/2 tbl red curry
2 cups butternut squash puree
1 cup butternut squash cubes
½ cup nutritional yeast
½ tsp basil
1 tsp thyme
1 tsp oregano
½ tsp red cracked pepper
1 ½ t salt
½ tsp black pepper
broth, if needed to thin
Instructions:
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Roast butternut squash cubes at 400 degrees until tender (10 to 15 minutes) Puree about 2 ½ cups of the cubes to make 2 cups of puree and reserve 1 cup of cubed squash.
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Sauté garlic, onion, carrots and red bell pepper in a couple tablespoons of water or vegetable broth until tender. (or if you are like me...sautee in butter) Once tender, add tomatoes, 2 cups of pureed butternut squash, 1 cup cubed butternut squash, nutritional yeast, and spices and herbs. Add coconut milk and curry if desired. Mix well and simmer to blend flavors. Add some broth if you need to thin.
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This same recipe can be adapted to make a soup. Click here for recipe.
