Butternut Squash Pasta Sauce

I was in the mood for something sweet and salty for dinner. I love butternut squash and coconut milk and caramelized onion so I combined these for a really yummy pasta sauce that had just the right amount of sweet and savory and a tiny bit of spiciness from a dash of red pepper flakes.  We enjoyed the sauce on pasta as well as quinoa and actually just by the spoonful because it’s so good. It’s a cool recipe and really fun to make. I hope you enjoy it as much as we did!  Happy cooking! Lyla

INGREDIENTS:

• 1 large butternut squash, peeled and seeded and cut into 1-inch chunks
• 3 Tablespoons Olive Oil (2 Tablespoons for roasting the squash and 1 Tablespoon to sauté the onion)
• 1 medium yellow onion, chopped
• 1 can full fat coconut milk
• 1 cup plain almond milk
• 3/4 teaspoons salt (1/2 teaspoon for roasting squash and 1/4 teaspoon to add to the sauce)
• 1/4 teaspoon black pepper
• 1 shake of red pepper flakes

INSTRUCTIONS:

• Preheat oven to 400 degrees F.
• Put squash on a sheet pan and coat with 2 tablespoons of olive oil and 1/2 teaspoon of salt and the 1/4 teaspoon of the black pepper (you can use parchment paper so it doesn’t stick).
• Arrange squash on one layer and roast for 35 minutes.
• Meanwhile in a medium saucepan, sauté onion in 1 tablespoon of olive oil for about 7 minutes so it just starts to caramelize then add in coconut milk, almond milk, 1/4 teaspoon of salt and red pepper flakes. Stir  on low heat for about 5 minutes. Let cool for a few minutes.
• When squash is done, let cool for a few minutes.
• In a food processor add the squash and purée.  Add saucepan ingredients to the processor and purée (you can also use an immersion mixer).
• Add sauce back into saucepan and reheat on low until ready to serve.
• Delicious on pasta and quinoa.
• Serves 6