I love pasta and pizza, but marinara gets old sometimes. This sauce is incredbly easy to make and can be used with pasta, in lasagna (like last week's butternut squash and spinach lasagna), or on top of pizza. Honestly, it's so easy to make, and holds up really well for about a week in the fridge, or freeze it for later use. And... it's vegan! Pairs really well with pinot grigio or a hard cider.
Butternut Squash Pasta Sauce
1 Butternut Squash; peeled, seeds removed, and chopped into pieces
1Tbsp Rubbed Sage (you can use fresh if you like)
1 Tbsp Garlic; minced
1 Tsp Himalayan Sea Salt
Put the squash into a pot and cover with water. Bring to a boil and cook until squash is well done (approximately 15 minutes). Drain, and save the cooking liquid. In a food processer place the cooked squash, sage, garlic and salt. Add about one cup of the cooking liquid and puree until well mixed. You can add additional cooking liquid if you prefer a looser sauce, but we like our thick.
Keeps for about a week in the fridge, or it can be frozen for longer storage.