Butternut Squash Sauce
Fall is here and so are the butternuts in the garden. I love this sauce because it's easy and really, really smooth and creamy. It's great over pasta, especially ravioli. Also good over cooked potatoes, or an omlet.
2 Cups butternut squash, peeled and cubed
1 Cup yellow potato, peeled and cubed
1/2 onion roughly diced
1 clove garlic
1/2 to 1 cup milk (nondairy is OK)
Put all ingredients in a pot and cover with water with a little salt added. Simmer until all parts are soft, but not mushy. Strain. Put the mixture into a blender and blend until smooth. If it is a little thick you can thin it down with more milk. Season to taste. (I like salt, pepper and a little ground sage.)