03 Oct Butternut Squash Sauce
We have received butternut squash in the last few CSA shares. I knew when it was in this week’s share that I wanted to use this vegetable in a different way than I have in the past. Butternut squash is delicious in soup, but also great roasted or mashed and served as a side dish. This week’s recipe uses the squash as part of a sauce to serve over your favorite pasta. I know this is a different dish, but it was incredibly tasty and uses many of the other vegetables we received this week. Enjoy!
1 butternut squash (about 3 lbs)
2 Tbsp + 3 Tbsp olive oil or avocado oil (divided)
½ tsp + 1 tsp sea salt (divided)
¼ tsp + ¼ tsp black pepper (divided)
1 onion- chopped
1 bulb celeriac (peeled and diced) or 4 stalks celery- thinly sliced
3 leeks- cleaned well and thinly sliced
3 cloves garlic- crushed
2 green peppers- chopped
1 ½ lbs red tomatoes- sliced
1 cup water
- Preheat oven to 350°
- Peel butternut squash. Slice in half. Remove seeds and set aside.
- Chop squash into ½- ¾ inch pieces. Place in a large bowl. Add 2 Tbsp oil, ½ tsp salt, and ¼ tsp pepper. Mix well and spread on cookie sheet.
- Roast squash for 30 minutes.
- While the squash is roasting, heat 3 Tbsp oil in a large saucepan to medium heat. Add onions and sauté for 2-3 minutes.
- Reduce heat to low and add celeriac or celery, leeks, garlic, and green peppers. Cover and cook for 5 minutes.
- Add tomatoes, 1 tsp salt, ¼ tsp pepper, and water. Cover and simmer for 20 minutes.
- After the squash is done roasting, add it to the saucepan. Mix well. Using an immersion blender, puree the vegetables. If you want a smoother texture, transfer the mixture to a blender and puree.
- Cover and let the sauce simmer for 20 minutes on low.
- Separate the squash seeds (which you set aside earlier) from the pulp. Place on cookie sheet and sprinkle with a little sea salt. Roast in oven at 300°F for 8-10 minutes or until crispy.
- Serve the sauce over your favorite pasta. We used a gluten free brown rice spaghetti. You can also use spaghetti squash, zucchini noodles, or kelp noodles. Garnish with the roasted squash seed
Recipe and Photos by Stephanie Borzio. Stephanie Borzio is a mom of three active boys and is an autoimmune warrior. After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member. She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram & Facebook: Tru You Essentials; Website: www.truyouessentials.com