Roasted Butternut Squash Pasta Sauce - Phase 3


With fall in the air, I always think of squash. And what is more comforting on a chilly fall evening that creamy sauce and pasta? 

I like to add in grilled diced chicken, or even turkey meatballs, to make a complete meal (only if using a grain pasta and not a legume pasta). 

Enjoy!



Roasted Butternut Squash Pasta Sauce
Phase 3
Vegetarian
Serves 2

1T olive oil
4 cups 1/2-inch cubed butternut squash (from a 2 pound butternut squash)
2 garlic cloves, unpeeled
Freshly ground salt and pepper, to taste
2T plain Kite Hill almond cheese, or homemade almond cheese
1 cup unsweetened almond milk

Preheat oven to 400 degrees F. Place butternut squash cubes on a large baking sheet and drizzle olive oil on top. Season with salt and pepper. Stir around to coat each piece then evenly spread out on the pan. Add unpeeled garlic cloves to the sheet. Roast squash for 20-30 minutes or until fork tender. Remove from oven and set aside a few minutes to cool. Peel the garlic when cool.
Add the squash, peeled roasted garlic, cream cheese and almond milk to the bowl of a food processor (or high powered blender). Process until smooth and creamy, adding additional milk if necessary. Taste and add salt and pepper.
Toss your favorite black bean pasta, sprouted wheat pasta, zoodles, lentil pasta in this sauce. Add in some chopped grilled asparagus or roasted cauliflower.

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