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Butternut Squash Sauce


1 tbsp avocado oil

1 peeled, seeded, chopped butternut squash

1 onion chopped

4 garlic cloves pressed

2 tsp salt

1 tsp pepper

2 tbsp sage

4 tpsb nutritional yeast

2 c veggie broth

1 lb cooked sage breakfast sausage (optional)


In a large pot, saute the onion and garlic in the avocado oil for 3-5 minutes. Add the remaining ingredients except for the sausage. Simmer for 20 minutes. Remove from heat, and blend with an immersion blender until smooth. Add sausage if desired. We love this sauce over spaghetti squash noodles, gluten free pasta, or rice. It also freezes well for later use. Enjoy!

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