BUTTERNUT SQUASH PASTA SAUCE

Kitchen Notes

This pasta sauce is so easy and customizable, it has the potential to be an everything-but-the-kitchen-sink recipe when you want to clean out your fridge and a great way to sneak extra vegetables into a meal.

Ingredients

4 Garlic Cloves

1 Yellow Onion

1 Butternut Squash

Grape Tomatoes

Olive Oil

Salt

Pepper

1/2 Cup Milk

1 Cup Chicken or Vegetable Stock

Herbs and spices I use vary, but typically include:

Basil

Oregano

Sage

Rosemary

Directions

Turn your oven on to bake at 400 F.

While the oven preheats, dice your butternut squash (or skip this step by buying pre-cut or frozen), halve your grape tomatoes, peel and halve garlic cloves and yellow onion. To sneak in extra vegetables, you can add carrots, more squash, or even broccoli and cauliflower.

Place the squash, tomatoes, garlic, onion, and any other diced items into a sheet pan or casserole dish – just something they can roast in.

Liberally drizzle olive oil onto the pan’s contents and add your spices, then toss. In my kitchen, fresh or dried spices depend on how far ahead I’ve planned or how quickly I want to get this in the oven.

Once seasoned, place the pan in the oven for about 20 minutes or until you can hear it sizzling. The squash should be browning and soft, and the tomatoes should be starting to blister.

Once done roasting, take the pan out of the oven. Pour the contents into a heatfriendly food processor or a deep pot if you’re using an immersion blender. Add the milk and blend. As the consistency becomes smoother, add your stock until the sauce reaches the desired consistency.

Add to pasta of your choice and enjoy!