Just like the store packaging, too!
Butternut squash pasta sauce? Oh wow, that sounded good. So I picked up the (very expensive) jar to read the ingredients just to have my hopes dashed. "Butter"- on the list. Why? Anyway, that got me thinking, I can make this and I can probably make it better than some mass produced jar sauce, too.
So, I turned around and headed back to the produce aisle to pick up some pre-cut butternut squash chunks. As I headed back that way the wheels started turning... I could add a little non dairy milk, too and make it a creamy butternut squash sauce. And so, this recipe, like most of my recipes was born- right there in the grocery store aisles.
This turned out to be a perfect Sunday night dinner. Simple and relaxed.
Oh, and if you happen to know where to find over sized ribbed elbow macaroni could you please let me know?
Butternut Squash Pasta Sauce
20 oz pre cut butternut squash
1 tbsp Earth Balance Vegan Buttery Spread
1/4 cup water
1 rib celery rough chopped
1 shallot rough chopped
2 tbsp tomato paste
1/2 cup vegetable stock
1/2 + 1/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1 tbsp fresh thyme, chopped plus some for garnish
Salt and pepper to taste
In a large pot boil the butternut squash until fork tender. Drain and set aside. In the same pot you cooked the squash in melt the Earth Balance over medium heat. Add the celery and shallot. Give a stir and season with salt and pepper. Add 1/4 cup of water and let the vegetables cook until very soft. Add the squash chunks, tomato paste and thyme. Stir to incorporate. The squash should be cooked enough that it starts to fall apart.
While still on the heat add the vegetable stock and 1/2 cup of non dairy milk. Continue to stir until the mixture is heated through.
Pour the mixture into a food processor or powerful blender and blend until smooth. Add the additional 1/4 cup of non dairy milk and blend an additional few seconds until fully incorporated.
Serve over pasta or gnocchi. Garnish with fresh thyme.