Butternut squash sauce recipe

This saucy start to a make-it-your-own (MIYO) dish packs a punch of flavor and nutrients for the perfect holiday meal.

Really impress your friends and family at your next Thanksgiving potluck with this make-it-your-own (MIYO) dish packed with flavor and nutrients. Butternut squash sauce is a great alternative to high-saturated fat cream sauces without sacrificing taste.

Keep it simple with this unique sauce recipe or add in your favorite protein, such as Italian chicken sausage, for added flavor. No matter your style, including winter squash in your meals will provide you with important nutrients, including vitamin A.

Butternut Squash Sauce
Makes 6 servings

Cook time: 30 minutes

1 small butternut squash, peeled and diced (or 1 pound frozen butternut squash, pre-chopped)

1 tablespoon olive oil

1 shallot, peeled and diced

2 teaspoons garlic, minced

4 sage leaves

½ teaspoon nutmeg

½ cup vegetable broth

MIYO dish

1 cup uncooked quinoa or 3 cups uncooked whole-wheat noodles

Meat topping option

1 tablespoon olive oil

4 Italian chicken sausage links

3 ounces raw spinach

Cheese garish

4 ounces Parmesan or asiago cheese, shaved or shredded

Cook grains according to package directions.

Meanwhile, in a large pot, add diced squash to boiling, salted water. Boil for 10 minutes and drain.

In a large sauté pan, add 1 tablespoon olive oil, shallots, garlic and sage. Sauté until shallots are soft. Set aside.

In the same pan, add 1 tablespoon olive oil, sausage (if you choose; crumbling as you cook) and spinach. Cook until sausage is warmed and spinach is wilted.

While sausage is warming, combine squash, sautéed shallots mixture, nutmeg and vegetable broth in a blender. Blend until smooth.

Layer grain, meat mixture and sauce. Top with cheese garnish and serve warm.

Nutritional information

Includes 1 serving of the quinoa, sausage mixture, sauce and cheese combination

345 calories | 17.2 grams fat | 4.6 grams sat fat | 578 mg sodium | 31 grams carbohydrate | 4.9 grams fiber | 16 grams protein

Recipe provided by Erin Wiedmar, clinical nutritionist, N Good Health


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