Easy butternut squash sauce
Easy butternut squash sauce
Ingredients:
1 tablespoon olive oil
2 cups butternut squash, peeled and cut into small dices
1 young leek, thinly sliced (white and light green parts only) (or sub with a scallion)
1 clove garlic, minced
1/2 cup water
1/2 teaspoon toasted sesame oil
2 teaspoons fish sauce
2/3 cup coconut milk
salt and freshly ground black pepper
1/4 cup pancetta, diced and cooked until crispy (optional, for garnish)
grated Parmesano-Reggiano (optional, for garnish)
Instructions:
Heat oil in saute pan over medium until shimmering. Add the butternut squash dices and allow to cook, stirring frequently, until all edges are golden (8-10 minutes). Toss in the leeks and saute until they begin to soften, then sprinkle in the minced garlic. Cook until the garlic becomes aromatic. Pour in the water, along with the sesame oil and fish sauce. Stir well to mix.
When the squash is soft and mashable, turn heat to low and run a stick blender through the pan to smooth out the mixture. (Or, use a large tined fork or potato masher.) Stir in the coconut milk until completely blended. Taste and adjust seasonings if necessary (adding salt and black pepper.)
Serve over gnocchi, pasta or spaghetti squash. Top with crispy pancetta* and grated cheese, if desired.
*For extra flavor, saute the pancetta in the oil as a first step. Remove to a plate when cooked and crispy. Then continue the recipe with the diced butternut squash.
Hello, and welcome to SoupAddict, my little corner of the foodie world on the Interwebs. I'm Karen, and it's true, I'm addicted to soup. The seasons guide my cooking and eating, and when I'm not behind the stove — or the keyboard: I'm a writer by trade — you can find me in my vegetable garden. 
I never thought of using the squash as a sauce – but such a perfect pairing with the coconut milk!
Cher recently blogged about: Who knew? (FFwD: endives, apples, and grapes)
My family loves butternut squash sauce and I admit that I try to take the easy route, looking for it at my local Costco which stocks it once in a while. But for all the other times I should make it more often myself. I like your addition of the sesame oil and fish sauce to perk it up, and the coconut milk would make it nice and creamy and filling. Great fall choice.
Mary@FitandFed recently blogged about: Tempeh Sloppy Joes
This was so amazing. I never understood that squash could be this good. Or a sauce. Thank you wonderful foodie woman