BUTTERNUT CHEESE SAUCE
SERVES 2 CUPS (475ML)
1 cup (140 g) peeled and chopped butternut squash
2/3 cup (120 g) chopped Yukon gold potatoes
1/2 cup (70 g) chopped yellow onion
1 tbsp. (15 g) chopped roasted red pepper
4 tsp. (20 ml) olive oil
1 clove garlic, peeled
1 tsp. apple cider vinegar
1 tsp. salt
1/2 tsp. lemon juice
NUTRITIONAL VALUES
Calories: 188kcal
Fat: 9.7g (1.4g S.Fat)
Carbs: 26.1g
Protein: 2.9g
Sugar: 6.2g
Sodium: 1175mg
METHOD
Place the squash, potatoes, and onion in a small pot and cover with just enough water to cover. Cover the pot with a lid and bring to a boil over medium heat, then reduce to a medium-low heat and continue to cook for 10 to 12 minutes, or until the potatoes are fork tender.
Reserve 1/2 cup of the liquid after draining (120 ml). In a blender, combine the squash, potatoes, yellow onions, red peppers, olive oil, garlic, apple cider vinegar, salt, and lemon juice. Blend in the reserved boiling liquid until completely smooth. Use immediately or refrigerate in a tightly sealed jar for up to 1 week.
Reserve 1/2 cup of the liquid after draining (120 ml). In a blender, combine the squash, potatoes, yellow onions, red peppers, olive oil, garlic, apple cider vinegar, salt, and lemon juice. Blend in the reserved boiling liquid until completely smooth. Use immediately or refrigerate in a tightly sealed jar for up to 1 week.
