This recipe makes A LOT. I always freeze the left overs in 2 – 3 quart size resealable bags. They keep for 3 months in the freezer. It’s an easy meal when I’m in a rush! The most delicious addition I’ve used is the Chicken and Apple Sausages, but cooked chicken is also delicious – or just keep it vegetarian!
1 medium butternut squash (or about 1.5 lbs pre-cut)
1 tbs. olive oil
1/2 tsp. herbs de provence
salt and pepper
5 garlic cloves
1 c. lowfat milk
1 c. vegetable broth
3 – 4 links of Chicken and Apple Sausage, sliced *optional*
1. Preheat oven to 375 F. Peel, remove seeds, and cut squash into 2 inch chunks; transfer to a baking sheet. See here for Cooking Light’s instructions on peeling butternut squash.
2. Toss with oil and herbs; season generously with salt and pepper. Scatter garlic around squash. Roast until squash is very tender, about 45 minutes, tossing halfway through.
3. Transfer squash and garlic to a saucepan and use submersion blender to puree (or alternatively, transfer to blender or food processor). Add milk and process until smooth. Add broth and process until smooth. Add more broth as necessary. Adjust salt and pepper to taste. Serve over pasta.
*Optional: In large skillet, saute sliced sausages until cooked through. Add 3 – 4 cups sauce, and stir until heated through. Serve over pasta.