Creamy Butternut Squash Sauce:
This Creamy Butternut Squash Sauce recipe is a slightly modified version from my friend Megan Kelly. She has an incredible blog and is a Licensed Estheticain specializing in holistic nutrition, woman’s hormones, and spiritual health.
Butternut Squash Sauce
Yield 6 Servings
1 medium butternut squash
2 tbsps of grass-fed butter
1 can of full-fat organic coconut milk
4 cloves of garlic
1 tbsp of turmeric
Step #1: Preheat oven to 375. Cut squash in half and scoop out seeds.
Step #2: Either place the squash on a baking dish and drizzle 1 tablespoon butter on it along with the garlic cloves and roast until soft. 4o minish. Or Peel with a vegetable peeler and cut into chunks and place on baking sheet and drizzle 1 tablespoon butter on it with garlic and roast until soft.
Step #3: Transfer squash and garlic into blender, add addition tablespoon butter along with coconut milk and blend until smooth.
Step #4: Put in a bowl and add in turmeric, salt and pepper and mix. If you add the turmeric during the blending phase, the turmeric may stain the blender yellow. L
Step #5: Add more/less liquid depending on how thick you want the sauce.
Step #6: Add sauce to meat, vegetables, or gluten free pasta.
Serving Size 1/2 cup
Amount Per Serving
% Daily Value
Total Fat 13 g
Total Carbohydrates 8 g
Dietary Fiber 2 g
Sugars 2 g
Protein 1.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
What started out to be butternut squash mash ‘potatoes’ quickly turned into a delicious sauce as I kept adding more coconut milk and realized it started looking like a creamy dressing. I was making zucchini noodles with broccoli and ground turkey that night and had the idea or pouring this creation all over. Verdict: We loved it! It looks like a cheese sauce and brings beautiful color and sweet taste and texture to our ‘pasta’ dish!
Dr Jockers Comments:
This is a tasty, nutritious recipe that provides a great cream sauce for veggies, meat and pasta alternatives. Butternut squash is higher in carbohydrate but this recipe is loaded with good fats in grass-fed butter and coconut milk. The good fats lower the negative effects of the carbohydrates. You can also add in a bit of cinnamon to improve blood sugar regulation even more.
This recipe is also loaded with vitamin A in both the squash and the grass-fed butter. The butter is rich in conjugated linoleic acid which strengthens the bodies immune system and improves fat burning. Additionally, grass-fed butter is rich in butyric acid which helps to heal leaky gut syndrome by feeding the enterocytes of the intestine and reducing inflammation throughout the body.
Garlic is a potent anti-microbial that has profound anti-inflammatory effects in the body. Turmeric is perhaps the most powerful anti-inflammatory herb on the planet. This recipe is great for the heart, liver, gut and brain.