LowProRecipes.com

Butternut squash sauce

Yield

Number of servings: 8
Serving size: 1/2 cup (125 ml)

Ingredients

  • 2 Tbsp (30 ml) oil
  • ½ onion (50 g) chopped
  • 2 garlic clove, chopped
  • 1/3 cup (75 ml) white wine
  • 1 medium butternut squash, cubed (about 6 cups or 1000 g)
  • 1 3/4 cup (435 ml) vegetable stock
  • ¼ cup (60 ml) whipping cream
  • Salt and pepper

Preparation

  • In a large pot, heat oil. Saute onion for a few minutes. Add garlic and cook about 30 seconds (it should not become dark). Add the white wine and reduce by half. Add squash and broth. Bring to a boil and cook for about 20-25 minutes, until the squash is tender.
  • Puree everything (using a blender or a hand blender). Add the cream and season to taste.
  • Serve over low protein pasta (protein content not included).

Nutritional facts

  • Energy
    124 kcal
  • Protein
    1.6 g
  • PHE
    61 mg
  • TYR
    52 mg
  • LEU
    92 mg
  • VAL
    70 mg
  • ILE
    62 mg
  • MET
    21 mg
  • LYS
    64 mg
  • Energy
    990 kcal
  • Protein
    12.6 g
  • PHE
    486 mg
  • TYR
    420 mg
  • LEU
    738 mg
  • VAL
    561 mg
  • ILE
    495 mg
  • MET
    167 mg
  • LYS
    516 mg
© Genevieve Lafrance 2022