Creamy Butternut Squash Sauce
Creamy Butternut Squash Sauce
Ingredients
- 2 cups chopped Butternut Squash
- 1/2 Onion, minced
- 2 Garlic Cloves, minced
- 1 cup Chicken Broth (or Veggie Broth)
- 1/2 cup Milk (can be dairy milk, non dairy or heavy cream)
- Olive oil, salt and pepper
- 1 tbsp parmesan cheese (or nutritional yeast for vegan)
Instructions
- Chop butternut squash, toss with a little olive oil, salt and pepper.
- Cook until tender (air fryer or oven) —oven: roast 400* degrees for 25 minutes or Air Fryer on 400 for about 10-15 minutes
- Remove and let cool
- Heat oil, onion and garlic in a pan until translucent
- Add the onion garlic mixture, butternut squash and milk in a food processor and blend
- Slowly add in broth a little at a time into the processor to get to desired consistency
- Add in parm or nutritional yeast and pulse a few time, taste to see if you want to add any spices
- If eating immediately, add back to stove to heat. Or store in fridge for 3-5 days.