Butternut Squash Creamy Pasta Sauce
By Becky Bowler
2 cloves garlic
½ onion
2 small tomatoes
2 medium carrots
1 red bell pepper
1 can light coconut milk
1 veggie bouillon cube
2 cups Butternut squash puree and 1 cup butternut squash cubes
½ cup Nutritional Yeast
½ t Basil
1 t Thyme
1 t Oregano
½ t Red Cracked Pepper
1 ½ t salt
½ t black pepper
½ cup or more water/veggie broth, if needed to thin
Peel and cube a large Butternut Squash. Steam the cubes until tender, approx 20 minutes. Puree about 2 ½ cups of the cubes to make 2 cups of puree.
While the squash is steaming, sauté garlic, onion, carrots and red bell pepper in a couple tablespoons of water or vegetable broth until tender. Once tender, add coconut milk, tomatoes, 2 cups of pureed butternut squash, 1 cup cubed butternut squash, nutritional yeast, and spices and herbs. Mix well and simmer to blend flavors. Serve over rice or pasta or use as a hearty soup.
