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You already know how much I love to meal prep, especially make-ahead blender sauces. It’s an easy way to ensure that I have delicious food on hand when things get busy throughout the week. It also prevents me from ordering out or grabbing a jar of crummy sauce out of the cupboard. This sauce is quick to prepare the day or in advance. It’s oozing with flavor and loaded with nutrients.
Start by roasting the squash, fresh or frozen. Drizzle the squash with olive oil and roast in a 400 degree oven until they are fork tender. While I strive to use fresh ingredients, frozen squash takes a fraction of the time and effort. That’s why I always keep a few bags of frozen squash on hand. If I am making a sauce, I always pull the frozen bags and save myself the hassle.
After the squash has been cooked through, allow it to cool on the counter until you can handle it. Add it to a blender with four fresh sage leaves, 2 cloves of roasted garlic, and 1 ½ cups of milk. For a thinner sauce, continue to add more milk until you reach the consistency that suites you!
I like to serve this over gnocchi, a soft dumpling pasta that’s often made with potato. You can find it premade in the pasta aisle. Cook it like any other pasta - in boiling, salted water according to the package instructions. The heat of the pasta will heat the sauce through, so there’s no need to heat it on the stove...unless of course you prepared it ahead of time.
This recipe makes enough sauce for two packages of gnocchi. I know that’s a lot, so cut the recipe in half or toss store ½ of it in the freezer. This sauce will stay good for a week in the refrigerator or 3 weeks in the freezer. When it’s time to use the other half, it’s just as easy as reaching for a jar of pasta sauce but it’s a much healthier, veggie packed alternative. If you’d like to make this recipe vegan, simply use a non-dairy nut milk.
Butternut Squash and Sage Gnocchi
2 bags of frozen butternut squash
4 sage leaves
1 teaspoon miso paste
2 cloves roasted garlic
1 ½ - 2 cups milk
1 tablespoon maple butter
1 teaspoon pepper
1 pkg potato gnocchi
Preheat the oven to 400 degrees. Spread the squash on a baking sheet and drizzle it with olive oil. Roast for 20 minutes or until fork tender. Allow to cool.
Add the roasted squash, sage, miso paste, garlic, maple butter, pepper, and milk to a blender. Set aside.
Cook the gnocchi in salted, boiling water to the package instructions. Combine the hot pasta with half of the sauce, store the rest in the refrigerator, and enjoy!
*Recipe makes 2 batches of sauce. Each batch has 4 servings.
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.