Roasted Vegetable Pasta Sauce=>Kid Friendly

Roasted Vegetable Pasta Sauce

Skip the high fat cheesy sauce

Ingredients            

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.