This squash sauce is packed with flavor to jazz up any dish. It's also low-fat/low-cal & safe for those following low FODMAP and/or Acid Reflux/GERD diets.
1/4cuproasted butternut squash(see instructions below for how to roast it) - NOTE: If you do not have to follow a Low FODMAP diet, you may use 1 cup of roasted butternut squash for this recipe and leave the kabocha squash out entirely if you'd like)
3/4cuproasted kabocha squash(Kabocha squash a/k/a Japanese pumpkin - see instructions below for how to roast it)
1Tbsp.garlic-infused olive oil
1/2Tbsp.fresh rosemary(very finely chopped - so it looks almost as if it's ground)
1/2Tbsp.fresh thyme leaves(very finely chopped - so it looks almost as if it's ground)
1/2Tbsp.fresh sage leaves(very finely chopped - so it looks almost as if it's ground)
1-2cupsvegetable broth(I use my homemade broth - recipe here - and I used 1+1/2 cups for mine which made a fairly thick sauce)
1/2cupblended cottage cheese(instructions for how to blend cottage cheese found here)
Begin by roasting the squashes. Preheat oven to 400 degrees F and line 2 baking sheets with foil (your future self will really thank you for this when you go to clean up). For the butternut squash, simply cut a whole squash in half lengthwise, scoop out and discard the seeds, then place the squash halves cut-side down on the prepared baking sheet. Note: You do not need to use oil for the butternut squash, you do not need to poke holes anywhere in the butternut squash and you want to cook it cut-side down to avoid splatter.
Bake in the preheated oven for ~40-45 minutes until completely cooked and a fork goes through the squash easily. Remove from oven, flip the squash halves over and scoop out 1/4 cup of the squash to be used for this recipe (use the rest for whatever your heart desires!). Note: To save some time, I recommend cooking the butternut squash and kabocha squash at the same time. See next step for how to cook the kabocha squash.
For the kabocha squash, cut the squash into quarters (see tutorial on how to do this here. Follow the instructions through step 3, so you have 6 wedges of squash.
Toss the 6 squash wedges with 1 Tbsp. garlic-infused olive oil, then place squash on the prepared baking sheet, skin-side down/cut-side up. Bake in the preheated oven for ~40 minutes until thoroughly cooked and a fork goes through the squash easily. Remove from the oven and scoop out 3/4 cup of the squash to be used.
When both squashes are done, place the 1/4 cup butternut squash, 3/4 cup kabocha squash, blended cottage cheese and 1/2 cup of the broth into a food processor/blender. Pulse until a puree forms, then add in the remaining broth slowly, processing/blending after each addition, until the sauce reaches your desired consistency. You can also blend with an immersion blender, if you want an even smoother sauce, but I find the food processor or blender works fine.
Once the sauce reaches your desired consistency, add in the herbs and mix to thoroughly combine. The sauce is most likely cold at this point, so heat the sauce in a medium-sized saucepan over medium-low heat until heated through. Note: the sauce may thicken again during heating, so add a bit more broth if desired.
Use as a sauce for pasta, chicken, rice, etc. I even use it when baking chicken (put the sauce on top of chicken breasts in a baking pan, and bake until cooked through. I usually add ~1 Tbsp. of Parmigiano Reggiano cheese on top halfway through baking too).
*Information above includes actual amount of olive oil that ends up in the squash (since the rind isn't used, I estimate only 1/2 Tbsp. olive oil per recipe.*
*Information above is based on the specific brands/types of ingredients I used (as one example, pink himalayan sea salt is lower sodium than regular salt). Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.**Back to Top of Page*