Ingredients:

• 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
• Pink salt and black pepper to taste

Instructions:

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 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.

***Nutritional info does not include optional ingredients. ***

***The nutrition info for this recipe is based on the linked ingredients above**