Butternut Squash Pasta Sauce
Servings: 8 1/2 cup portions
Calories: 50kcal
Equipment
Ingredients
- 1 Butternut Squash about 1-1/2 lbs.
- 1/4 cup low fat milk
- 1/3 cup non-fat plain Greek yogurt
- 1/2 cup chicken broth
- 1/2 tsp dry sage
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
Instructions
- Boil water with a little salt in a large 6 - 8 qt pot. Add squash and boil until tender – about 10-15 minutes
- Scoop squash out of the water into a food processor or blender. (Save water for cooking pasta)
- Allow to cool slightly and then puree the squash until smooth.
- With the food processor running, pour chicken broth and milk through the feed tube.
- Add yogurt, sage and nutmeg and puree well
- Taste and add salt and pepper as needed.
Nutrition
Calories: 50kcal