/7ed400f9-3e5d-4eca-97ed-51577ff80b66--IMG_8896.jpg "Butternut Squash Pasta Sauce")
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Serves
6
Writer Notes
Our Butternut Squash Pasta sauce is exclusively a minute candy and stunning with appropriate a mark of spice. It is far fulfilling on pasta as successfully as on quinoa. We like to use coconut milk in recipes and extinct it here – it doesn’t taste love coconut, however provides a rich creaminess to the sauce. This recipe is vegan and gluten free. Follow our fun food dart at www.kitchen-twins.com. —Kitchen Twins
Ingredients
1
huge butternut squash, peeled and seeded and minimize into 1-lunge 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 tubby elephantine coconut milk
1 cup
simple almond milk
3/4 teaspoon
salt (1/2 teaspoon for roasting squash and 1/4 teaspoon so that you just can add to the sauce)
1/4 teaspoon
black pepper
1 scurry
crimson pepper flakes
Directions
- Preheat oven to 400 levels fahrenheit.
- Build 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 may perchance perchance presumably presumably use parchment paper so it doesn’t stick).
- Arrange squash on one layer and roast for 35 minutes.
- In the intervening time in a medium saucepan, sauté onion in 1 tablespoon of olive oil for about 7 minutes so it appropriate starts to caramelize then add in coconut milk, almond milk, 1/4 teaspoon of salt and a scurry of crimson pepper flakes. High-tail on low warmth for about 5 minutes. Let chilly for a pair of minutes.
- When squash is carried out, let chilly for a pair of minutes.
- In a food processor add the squash and purée. Add saucepan substances to the processor and purée with the squash (you may perchance perchance presumably presumably furthermore use an immersion mixer).
- Add sauce support into saucepan and reheat on low unless ready to attend.
- Add sauce to your favourite pasta or quinoa.
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