This fall sauce is made of roasted butternut squash, coconut milk, and warming spices. It’s versatile; use it in risotto, as a spread for flat breads or sandwiches, or as a pasta sauce. It’s very easy to make and tastes of the season.
Butternut Squash Sauce
1 medium butternut squash (should yield about 2 C of cooked squash)
2 T olive oil + 1 T olive oil for roasting squash
1 t ginger powder
1 t cardamom
1/2 t turmeric
1/2 t cinnamon
1 can coconut milk
Pre-heat oven to 400°F. Line a sheet pan with foil. Cut butternut squash in half lengthwise. Coat squash with 1 T of olive oil, and season with salt and pepper. Place squash cut-side down on to sheet pan. Roast squash in the oven for 30-45 minutes, or until squash is easily pierced with a fork. Once squash is cool enough to handle, scoop out seeds and discard. Spoon out all of the cooked squash and discard the peel. Add squash to a blender along with remaining ingredients; blend until combined. Season butternut squash with salt and pepper to taste.