Roasted butternut squash sauce
This butternut squash sauce is a delicious creamy sauce that’s perfect on pasta or pizza. Suitable for vegans and vegetarians.
Equipment
Ingredients
For the roasted squash
- 1 small butternut squash weight approx 400g, peeled and chopped
- 1 tablespoon olive oil
- sprinkling of sea salt optional
For the sauce
- 1 tablespoon olive oil
- 1 white onion chopped
- 2 garlic cloves crushed
- 500 ml hot vegetable stock use low salt for babies
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (fan)/220°C/gas mark 7.
- Place your chopped butternut squash into a roasting tin and drizzle over 1 tablespoon olive oil and a sprinkling of salt (omit for babies).
- Roast for 40 minutes, or until soft, stirring halfway.
- Meanwhile, heat 1 tablespoon olive oil in a saucepan. Sauté the onion until soft - at least 10-15 minutes. Stir often.
- Add the crushed garlic and fry for a further 1-2 minutes, stirring often.
- Add the vegetable stock and bring to the boil. Reduce the heat to a simmer.
- Add the butternut squash when cooked and allow to cool. Blend with a handheld blender or in a jug blender (take care using a jug blender of the steam coming out of the top if the sauce is still hot) until smooth. Season to taste with salt (omit salt for babies) and pepper.
- Serve with pasta, as a pizza topping.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 166kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 509mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 20198IUVitamin C: 42mgCalcium: 99mgIron: 1mg
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