- 1 cup butternut squash roasted
- 1/4 cup olive oil
- 1 cup water
- 1 clove garlic
- 2 tbsp nutritional yeast
- 2 tbsp tomato paste
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
Roasting the Butternut Squash
Preheat the oven to 400 F.
Use a sharp knife to carefully slice off both ends of the squash Carefully slice it in half lengthwise. Scoop out the seeds and stringy bits with a spoon.
Place the squash halves, cut side up, on a baking sheet lined with parchment paper or aluminum foil.
Pop the baking sheet into the preheated oven and roast for about 25-30 minutes, or until the squash is tender and caramelized around the edges.
Substitute 1 cup of roasted sweet potato or any winter squash for butternut squash.
Substitute parmesan for nutritional yeast.
Serve on gluten free pasta, or spiralized zucchini.
Serving: 0.5g | Calories: 178kcal | Carbohydrates: 8.1g | Protein: 2.3g | Fat: 15.9g | Saturated Fat: 2.2g | Sodium: 619.1mg | Potassium: 283.1mg | Fiber: 2.6g | Sugar: 2g