Creamy Butternut Squash Sauce
Fall is SRSLY my favorite season. Perfect weather, perfect in season veggies, lots of outdoor activities and lots of pumpkin and squash scented candles AND food. So I start consuming squash like its the only thing I can eat and try to roast every single squash I find. They are just sweet and salty and have the best flavor. When I found butternut squash a few years ago, it has been MY fave and I try to add it to my dishes for a little sweetness. My favorite way to cook butternut is to roast it. Toss it with oil, salt and pepper and lay it out on the baking sheet and cook on ROAST for 20-30 minutes (you want it be soft and crispy!) I always thought it could even been good enough for dessert, but thats for a later date. I have made a few cashew cream sauces and thought this could be the perfect addition to throw in some squash into something again.
(This sauce can be made vegan if desired!)
2 cups chopped Butternut Squash
1-2 tsp minced Garlic (preference)
1-ish cup Veggie Stock/Broth (water is always an option)— start with one cup and add more if needed for consistency
1/2 cup Milk (can be dairy milk, non dairy or heavy cream)
Olive oil, salt and pepper
1 tbsp parm or nutritional yeast
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.