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a simple real food recipe :: butternut squash cream sauce :: dairy free option

I am pretty sure that this recipe will be able to be used by just about everyone. Squash is so rich in nutrients, very easily digested, and is a wonderful way to get a nourishing carbohydrate into your meal.

I have been batching up this squash cream sauce for a couple years now around this time of year when they are so cheap. I can get squash for $0.79-$0.99/lb most of the fall and first part of winter!

Squash in some shape or form hit our dinner table at least a few times per week, and this is a great way to change it up.

Velvety and rich without being too heavy, it tastes and feels like comfort food but is very easily something you can put on the menu weekly without feeling like you are over doing it.

I typically serve it over a veggie stir fry. You can do gluten free noodles or rice if you wish as well!

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a simple real food recipe :: butternut squash cream sauce :: dairy free option

Author: Renee - www.theSIMPLEmoms.com

Ingredients

1 medium butternut squash
¼ cup friendly fat to cook in (butter, coconut oil, lard)
1 medium onion, coarsely chopped
3-4 cloves of garlic, coarsely chopped
1 ½ cups whole milk, cream, or coconut milk (Water actually can work too, or a combo milk or cream and water. If going with the milk or cream just be sure it is a good sourced milk and never ULP)
Sea salt/pepper to taste

Instructions

Cook the squash however you wish – either roasted or steamed. This time I opted for roasting it since I didn’t have a lot of hands on time to skin the squash and cube up for the steamer. Roasting takes longer to cook but hands on time is much faster.
In a large soup pot, sauté the onion for about 7-10 min in your friendly fat on medium high with a pinch of salt to bring out their juices and sweeten.
Add the garlic and cook for a minute.
Add the cooked squash and milk and warm through.
Puree the sauce and season to taste. I use my hand held immersion blender right in the pot. You can pour it into a blender too.
Serve over gluten free noodles, rice, or veggie stir fry.

Kitchen Tips:

This recipe usually makes enough for 3 separate dinners for my family. I usually use 1/3 of the sauce then freeze two quarts worth. You can double up and freeze up more if you wish!
Play around with the milk amount depending on how thick/thin you want the sauce.
If you have a very large squash you could roast it to go with a chicken dinner the night before, and then use the rest of the squash up the next day to make this sauce.
Serve with rice noodles or rice and a stir fry, or if you are grain free try it just mixed in with your chicken or stir fry or drizzle over a potato.
If you don’t have one of these immersion blenders – it is a must have! I use it weekly for soups, sauces, mayo, etc!
THESE are the freezer containers I have been using a lot lately.

YOUR TURN!
Does your family eat a lot of squash?

This post was shared at Party Wave Wednesday and Allergy Free Wednesday!

December 10, 2013 By Renee

About Renee

the real food hippie :: renee is married to her superman and mama to her 3 busy bees. she loves soaking up the sun, real butter, and julia child. her passion is helping people take baby steps to raise a real food generation in this world of highly processed food – one with healed guts, functioning minds, and solid health. she also blogs at Raising Generation Nourished. Find more of Renee on twitter pinterest and Google+.