Butternut Squash Pasta Sauce

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 50 minutes

Składniki

3 tablespoons olive or avocado oil

2 pounds butternut squash

1 medium yellow onion, peeled and quartered

4-5 garlic cloves, peel on

1 cup low sodium vegetable broth

15 ounce can no-salt-added white beans, rinsed and drained

1/4 teaspoon nutmeg

Stir in: yogurt, shredded cheese like parmesan

Wskazówki

Preheat oven to 400°F. Line a large baking sheet with parchment paper or baking mat.

Prep the vegetables - Slice butternut squash in half lengthwise. Scoop out the seeds. Slice a whole onion into quarters. Leave the garlic cloves in their skin.

Roast the vegetables - rub oil all over the butternut squash and drizzle some over the onion and garlic. Place butternut squash cut side down onto baking sheet pan along with onion and garlic cloves. Roast for 30-45 minutes, until squash is fork tender.

Once slightly cooled, add all the roasted veggies to the food processor or blender along with the rest of the ingredients.

Blend until smooth. Pour into a pan and heat over medium low heat for several minutes until heated through.

Add cooked pasta. Stir in some yogurt or cheese, like ricotta cheese or parmesan cheese.

Wartości Odżywcze

• Kalorie: 174 kcal
• Tłuszcz Całkowity: 6 g
• Węglowodany Całkowite: 28 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 5 g
• Białko: 5 g