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.)

Do you mean to add the milk in the beginning along with enough water to cover the veggies before you simmer them? Then you drain it off? Recipe sounds delicious.

Sorry...I should have mentioned that you add the milk to the blender with the boiled and drained veggies. A little splash of white wine is good in it too.

~ C

Thank you for clearing that up, I will definitely be making this soon.

Sounds good - and easy. My kind of recipe. :)