And easy! Love the fall. Love the vegetables. Love the squash. Love this recipe. Butternut squash is a beautiful orange color on the inside... color = nutritious! It is very high in vitamin A and B vitamins, antioxidants, and healthy fiber... so feel good about eating this sauce!
You can put this sauce on pasta, rice, quinoa, or gluten free gnocchi (I found this at Bulk Barn!). Serve along side of a yummy kale salad.
INGREDIENTS:
1 butternut squash, halved and seeded
1 1/2 tablespoons grapeseed oil
1 cup onion, diced
2 cloves minced garlic
2 cups vegetable stock
1/8 teaspoon thyme
1 bay leaf
salt & pepper, to taste
handful of kale, diced
1/4 cup grated parmesan cheese
1/4 cup cream
**Make this recipe dairy free by substituting the cream for full fat coconut milk and omit the parmesan cheese or replace it with nutritional yeast
DIRECTIONS:
- Place squash flesh side up and drizzle with a bit of olive oil. Bake at 400F for 20-30 minutes or until barely fork tender
- Heat oil over medium heat. Sauté onion until browned, about 5 minutes.
- Stir in garlic and cooked squash and cook another minute.
- Pour in veggie stock, thyme, bay leaf, salt and pepper.
- Cover and bring to boil. Reduce to simmer and cook 8-10 minutes or until squash is very tender.
- Remove bay leaf and puree until completely smooth.
- While still hot, stir in diced kale so it cooks down slightly
- Stir in cheese and cream (or nutritional yeast and coconut milk).
- Toss with cooked gnocchi, pasta, or place over rice/quinoa and serve with pepper, if desired.
Big thanks to laurenslatest.com for the recipe that I adapted and restlesspalate.com for the photo... again, we ate this so fast that there was no time for a photo!
You can put this sauce on pasta, rice, quinoa, or gluten free gnocchi (I found this at Bulk Barn!). Serve along side of a yummy kale salad.
INGREDIENTS:
1 butternut squash, halved and seeded
1 1/2 tablespoons grapeseed oil
1 cup onion, diced
2 cloves minced garlic
2 cups vegetable stock
1/8 teaspoon thyme
1 bay leaf
salt & pepper, to taste
handful of kale, diced
1/4 cup grated parmesan cheese
1/4 cup cream
**Make this recipe dairy free by substituting the cream for full fat coconut milk and omit the parmesan cheese or replace it with nutritional yeast
DIRECTIONS:
- Place squash flesh side up and drizzle with a bit of olive oil. Bake at 400F for 20-30 minutes or until barely fork tender
- Heat oil over medium heat. Sauté onion until browned, about 5 minutes.
- Stir in garlic and cooked squash and cook another minute.
- Pour in veggie stock, thyme, bay leaf, salt and pepper.
- Cover and bring to boil. Reduce to simmer and cook 8-10 minutes or until squash is very tender.
- Remove bay leaf and puree until completely smooth.
- While still hot, stir in diced kale so it cooks down slightly
- Stir in cheese and cream (or nutritional yeast and coconut milk).
- Toss with cooked gnocchi, pasta, or place over rice/quinoa and serve with pepper, if desired.
Big thanks to laurenslatest.com for the recipe that I adapted and restlesspalate.com for the photo... again, we ate this so fast that there was no time for a photo!
RSS Feed