While out shopping one day, I spotted a jar of butternut squash pasta sauce. I thought it sounded delicious and interesting so I snapped a quick photo to keep it in my memory. When I see a food that sparks my interest, I usually do just that. I take a photo and later try to make my own version of it. That way I avoid consuming all those unpronounceable ingredients and I also save a few dollars. The sauce that caught my attention was just over $9.00 a jar! A few days later I started to think about how I’d make it myself. I picked up a few supplies and created the recipe below. This sauce is so easy to make and it’s a nice change from the standard tomato sauce. It’s a savory and creamy sauce with a delicate butternut flavor that’s enhanced with a touch of cinnamon and nutmeg. This sauce is so versatile you could easily change out the seasonings to your liking. I’m sure it would also be amazing with curry powder.
2, 20 ounce packages of pre-cut butternut squash
2 tbsp Extra Virgin Olive Oil
1-1/2 cups of chicken stock
1 onion, chopped
3 garlic cloves, chopped
1/4 cup freshly grated Parmesan cheese
1/2 tsp Cinnamon
1/2 tsp freshly grated Nutmeg
1/2 tsp Salt
1/4 tsp Pepper
Add oil, onion and garlic to a large pot and cook over medium heat until onions are translucent. Add in the squash and spices, combine and continue to cook for few more minutes. Add in the stock – just enough for the squash to bath in – you don’t want to fully cover it. Bring it to a boil, cover and reduce to a simmer. Cook until the squash has softened – about 15 or 20 minutes. Stir in the cheese and remove from heat. Use an immersion blender to cream the sauce. Serve as desired.
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Tammy Batcha is a life-long resident of the Shenandoah Valley. A long-time commuter, she seeks to reconnect to her community. With a background of more than twenty years in publishing, she is founder of The Goodness and Grace Company. A board certified, health and wellness coach, she continues to study integrative nutritional theory while guiding others on a path to wellness.