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Butternut Squash Sauce: Creamy Squash Sauce

Course Appetizer, Dips, Side Dish
Cuisine Paleo
Prep Time 45 minutes
Total Time 45 minutes
Servings 3 cups sauce

Ingredients

  • 1 Butternut squash (peeled and diced)
  • 2 tbsp olive oil
  • 1 tsp Grated ginger
  • 1 cup Full coconut milk
  • 3 clove garlic (minced)
  • 1 Onion (chopped)
  • Sea salt and fresh ground pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss the squash with 1 tablespoon olive oil and lay on a baking sheet. Roast until tender and browned.
  3. Remove from oven.
  4. Heat a large skillet over medium heat and add the remaining oil.
  5. Add the onion, garlic, and ginger and cook until soft.
  6. Add the squash and coconut milk to the pan. Season with salt and pepper and turn off heat.
  7. Transfer mixture to a food processor and puree until very smooth.
  8. If using immediately, transfer back to pan to warm, otherwise, cool and store in an airtight container in the refrigerator until ready to use.