Creamy Butternut Squash Pasta Sauce

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This deliciously seasoned creamy pasta sauce recipe is super easy to make and is acceptable for a gluten free, vegan and paleo diet. Butternut squash is a favourite winter squash with a slightly nutty taste packed with healthy nutrients. This tasty squash is ideal for sauces such as this creamy pasta sauce because of its creamy texture. Serve over gluten free pasta, such as penne or rigatoni

Ingredients

  • 1 medium butternut squash about 1 ½ lb.
  • 2 Tbsp. extra virgin olive oil or coconut oil
  • 1 medium size yellow onion, finely chopped
  • 3 garlic cloves, chopped
  • 2 GF bay leaves
  • 1 Tbsp. GF oregano
  • ½ tsp. ground sage
  • ¼ tsp. GF cayenne pepper or to taste (optional)
  • 1 ¾ cups (400 ml) pure tomato sauce
  • 1 ¾ cups (400 ml) coconut cream or you can use canned coconut milk
  • 2 tsp. apple cider vinegar
  • Sea salt to taste
  • ½ cup chopped fresh basil
  • Instructions

  • Preheat oven to 375 F and line a baking sheet with parchment paper
  • Trim ends of the squash and halve lengthwise. Scoop out seeds and place squash cut side down on the prepared baking sheet. Bake for 45 minutes, turn the heat off and leave the squash in the oven for 15 minutes or until ready to use
  • Sauté onions over medium-low heat until soft, about 5 – 7 minutes. Add garlic and spices and cook one more minute
  • While the onions are cooking, scoop out the squash. The squash should be tender and easily mashed with a fork. Add to onions and stir to combine with the spices
  • Add tomato sauce, coconut cream, apple cider vinegar and season with salt. Bring to boil and reduce heat to low. Cover and cook for 15 minutes, stirring occasionally
  • Remove from the heat and add fresh basil. Enjoy over gluten free pasta. If you are not following a vegan diet top with freshly grated Parmesan or Asiago cheese


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