Creamy Butternut Squash Sauce

Ingredients:

4 cups fresh or frozen butternut squash, peeled, diced, and steamed until very tender

2 cups plain rice milk (or soy)

2 tablespoons cornstarch

2 tablespoons olive oil

2 cups diced onion

4 garlic cloves, minced

1 teaspoon dried rosemary

2 teaspoons dried basil

1 teaspoon salt

2 teaspoons brown sugar

Directions:

   Whisk together the steamed squash, milk, and cornstarch until smooth. Set aside. Heat olive oil in a large nonstick skillet. Sauté onion, garlic, and herbs until very tender and golden. Add the squash mixture, salt and sugar, and cook over medium low heat until the sauce thickens. 

*Cook's notes:

My squash was so large that I ended up doubling this recipe, but you can also make the recipe and use the extra squash as a side in another meal. Mashed butternut squash is delicious! Another idea for leftover squash? Make your favorite sweet potato casserole recipe using the squash instead of sweet potatoes. Yum!

Before putting the squash mixture into the pan with my onions and herbs I usually use a blender (I love my stick blender for this) to make the squash a nice creamy consistency, but you can also leave it as is and have a chunkier sauce. 

This recipe was modified from one found in the cookbook: Eating for IBS by Heather Van Vorous. I love this book!