2cupsbutternut squash, peeled and cut into small dices
1young leek, thinly sliced (white and light green parts onl(or sub with a scallion)
1/2teaspoontoasted sesame oil
salt and freshly ground black pepper
1/4cuppancetta, diced and cooked until crispy (optional, for garnish)
grated Parmesano-Reggiano(optional, for garnish)
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.
Serving: 1g | Calories: 216kcal
Easy butternut squash sauce was originally published on https://soupaddict.com/easy-butternut-squash-sauce/