Low Sodium Butternut Squash Sauce
Sodium 10 mg
Potassium 354 mg
Phosphorus 39 mg
Protein 1 g
Something about that roasted flavor that gets me everything time. By first roasting our squash we are able get a lovely roasted flavor in our sauce. Whenever I look for specialty sauces at the market, they are always very high in sodium in order to make the shelf life longer. That being said, let's make our own low sodium butternut squash pasta sauce! I'de love to hear what you think of the recipe, if you give it shot make sure to comment below to let me know what you think!
Ingredients
- 1 Butternut Squash
- 1/4 cup Vegetable oil
- 2 tbsp Garlic powder
- 2 tbsp Rosemary chopped
- 1/2 tsp Black pepper, fresh ground
- 1 tbsp Brown sugar
- 3 cup Vegetable broth (Recipe based on salt-free homemade vegetable stock)
- Pinch of nutmeg
Instructions
- Preheat your oven to 400 degrees. Cover a large sheet pan with parchment paper. Cut the butter into a few small pieces.
- Peel your squash, cut in half and remove the seeds. Chop into 1 inch cubes making sure to keep the pieces as close to the same size as you can to help with cooking everything evenly. Transfer squash to a large mixing bowl.
- Add the oil, garlic, rosemary, and nutmeg to the bowl and toss to fully mix everything together evenly.
- Poor your squash bits onto your parchment-lined sheet pan and roast for 45 minutes, or until squash is browned nicely. Make sure to toss the squash every 15 or so minutes.
- After the squash is nice and browned, transfer to a food processor and add the sugar and vegetable stock.
Blend until smooth. - Serve hot over cooked pasta with low sodium parmesan cheese.
