Butternut squash takes the place of tomatoes in this delicious and ingenious sauce.
1 16-ounce bag of frozen butternut squash, cooked and drained
3 packets True Lemon
Dash hot pepper sauce
1 cloves garlic, minced
1/4 cup butter, or coconut oil
1 teaspoon basil
1 teaspoon onion salt
Dash of pepper
Pasta shells, or spirals
Fresh sage, as garnish
- In blender or food processor, combine all ingredients up until pepper and puree until smooth.
- Pour sauce into sauce pan, and heat until warmed through while stirring.
- Serve over cooked pasta, with a garnish of fresh sage.
A great alternative is to use yellow summer squash, and fresh parsley in place of the sage. When serving, add a little more onion salt to taste, if desired.