Creamy Butternut Squash Sauce

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Creamy Butternut Squash Sauce

Author: Katie Brown

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

1. Chop butternut squash, toss with a little olive oil, salt and pepper.
2. Cook until tender (air fryer or oven) —oven: roast 400* degrees for 25 minutes or Air Fryer on 400 for about 10-15 minutes
3. Remove and let cool
4. Heat oil, onion and garlic in a pan until translucent
5. Add the onion garlic mixture, butternut squash and milk in a food processor and blend
6. Slowly add in broth a little at a time into the processor to get to desired consistency
7. Add in parm or nutritional yeast and pulse a few time, taste to see if you want to add any spices
8. If eating immediately, add back to stove to heat. Or store in fridge for 3-5 days.