butternut squash sauce
  • 1 butternut squash
  • 6 cloves garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon sage
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1 avocado
  • 1 cup water
  • optional: toasted chopped walnuts, chopped sage
  1. Preheat oven to 425 degrees.
  2. Cut butternut squash lengthwise, and scoop out and discard the seeds.
  3. Place squash halves cut side down in a roasting pan with the cloves of garlic.
  4. Roast for about 45 minutes.
  5. Scoop butternut squash out of the shell and into a blender.
  6. Peel garlic and add to the blender with the olive oil, sage, salt, pepper and avocado.
  7. Blend until creamy, and add 1 cup water. Add more water until desired thickness is achieved.
  8. Serve over spaghetti squash or your favorite gluten free pasta.
  9. Top with chopped walnuts and fresh sage if desired.
Recipe by The Naked Avocado at https://nakedavocado.com/2013/01/butternut-squash-sauce/