sauce - Butternut Squash Sauce

By tinathorn

Ingredients

• 2 cups cooked butternut squash (you can also use Kabucha squash)
• 1/3 cup beets steamed or roasted
• 2/3 cup water
• 3/4 cup chopped onion (1 medium sized onion) sauteed in olive oil
• 2 cloves garlic sauteed in olive oil briefly just to bring up the flavour
• 1 1/2 teaspoon sea salt (more or less to taste)
• 1 teaspoon basil (more or less to taste)
• Other spices you like in your sauce like oregano

Details

Servings 1
Adapted from realfoodforager.com

Preparation

Step 1

Roast the squash and roast the beets – you can do this a day or two before
Brown the onions and briefly at the end, the garlic with olive oil
In the blender mix the squash, onions, garlic and water
Add the beets carefully as you do not want too much, just enough to have the rich red color of tomato sauce
Blend until it is very smooth
Add the spices and blend
Taste and add more spices if need be, or beets for color (small amounts at a time)
Refrigerate
This recipe tastes better after one day
Make a double batch and freeze some for later use