To make the sauce, take 1 medium sized butternut squash; peel and cube it into small chunks. Preheat the oven to 375 °F and put your squash pieces on a baking dish. To this add 2 whole garlic cloves ( peeled), 1 tsp. of powdered sage and 1 tbsp. of olive oil. Give your baking dish a toss to coat the squash with the oil and sage. Roast this for about 40 minutes or until the squash is very tender.
Once your squash has cooled a little, transfer it and the garlic to a blender, and add 1 cup of coconut milk and 1 cup of water. Blend for a minute until it has turned into a sauce. At this point the sauce is quite thick, you can leave it as is or add more water to get your desired consistency.
I find that one butternut squash makes enough for at least two pasta dinners and so I like to take half of the sauce and freeze it at this point. When I reheat it at a later date, I’ll add water then.
Now you can take this butternut squash sauce and use it as you would your cheese sauce in your favorite Mac and Cheese recipe. We like to top ours with panko breadcrumbs. I should also say that this sauce doesn’t have a very strong flavour, so if you are making this for adults you should probably add some jalepenos or chili powder. It could use the punch.
Who ate it?
Husband- Yes, but would have liked a stronger flavour.
Son #1- He tried it and didn’t mind it.
Son #2- He tried one individual piece of pasta. On a positive note, he did also chew and swallow the piece.
-Mom on a veggie mission