Skip the high fat cheesy sauceIngredients
1/2 butternut squash
5 parsnips
1 sweet potato
2 cups vegetable stock
Pinch salt
Pinch pepper
Extra virgin olive oil
- Preheat oven to 350. Toss the butternut squash, parsnip and sweet potato with olive oil and place on a foiled cookie tin. Roast for about 20 minutes, or until golden brown. In a pot, boil 2 cups vegetable stock. Add roasted vegetables, salt, pepper and 2 tablespoons olive oil and simmer until complete soft. Remove from heat and blend until completely pureed. Serve as a sauce with your preferred choice of pasta.
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