Roasted Squash Sauce
Most Squash sauces run 300-400 calories per cup. And the funny thing is, you don’t need all those calories to really enjoy this sauce. We roast our squash until it would almost be considered burnt, but really it got to a point where it released its own sugars. Then we pureed it with coconut milk for a smooth, luxurious texture that makes everything it touches better on contact.
This sauce is perfect as a base for nearly any protein or vegetable for a super fast weeknight
dinner. It transforms into these 3 super easy meals – Killer Mac & Cheese, Caramelized Onion &
Mushroom Soup, and a delicious Red Curry. And if you make a large batch of it, like I always do,
it freezes particularly well, for use at a later point.
Ingredients
- 1 Tbsp Black Strap Molasses
- 1 Tbsp Maple Syrup
- 1 Tbsp Olive Oil
- 2 Butternut Squash
- Sea Salt & Pepper
- 6 c Roasted Squash
- 1 c Coconut Milk
- Sea Salt
Directions
- PreHeat Oven to 425F. Parchment line a baking sheet.
- Mix Molasses, Syrup, and Olive Oil. Brush the cut side of all four halves with the Molasses mixture. Season with Salt & Pepper and place in oven. Roast until soft and caramelized, about 1 hour (depends upon size of squash). Remove from oven and set aside.
- When cool to the touch, scoop squash flesh from skins and place in food processor. HINT: scooping is way easier than peeling the skin off.
- Blend until smooth, adding coconut milk to thin out and make creamy. Adjust Salt & Pepper to taste.
