Butternut Squash “Cheese” Sauce
A heavenly sauce that you’ll have in the refrigerator all week to complement any meal like baked potatoes or fries, pasta, veggies, or my favorite enchiladas. The sweet nutty taste of butternut is versatile in both sweet and savory dishes. It is high in nutrients like vitamins A, and C. Also, rich in potassium, magnesium, and disease-fighting antioxidants.
Ingredients
- 3 cups of butternut squash, roughly chopped into 2” pieces
- 1/2 cup of plant-based milk
- 1 roasted yellow pepper, skin removed and roughly chopped
- 1 teaspoon roasted garlic
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1/2 teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons dairy-free feta (I like Violife)
- Salt and pepper to taste
Instructions
- In a pot on the stovetop, cook chopped butternut squash in boiling water for about 10 minutes until tender. It’s best to work with the squash while it is still warm.
- In a food processor or high-powered blender (I recommend using a smaller blender cup for a creamier finish; an immersion blender works well too), add butternut squash and feta. Blend on high for several minutes until smooth and creamy.
- Store in a Mason jar and enjoy throughout the week!
- Pictured with Vegetables Enchiladas, page 267 Gut D