Butternut Squash Marinara
Homemade sauces and salad dressings are some of my favorite recipes to make at home because you can control the ingredients. I love loading mine up with fresh herbs and spices, including tons of fresh basil and garlic.
This recipe is a bit different than a typical marinara given you use butternut squash, but also because there’s no unnecessary added sugar. I’m always trying to think of fun and creative ways to diversify our plant-food intake, and this one checks all the boxes.
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INGREDIENTS
2 cups of butternut squash, peeled and cubed (the smaller you cube this, the faster it will cook)
1 28oz can of crushed tomatoes
Half of a yellow onion, diced
4 cloves of garlic, minced
10 basil leaves, thinly sliced
1/4 cup of bone broth
1 Tbsp of avocado oil
1 tsp salt
INSTRUCTIONS
Start by heating up some avocado oil in a large skillet. Add your butternut squash and sauté for a few minutes.
Add in the diced onion, garlic, can of crushed tomatoes, basil, and salt. Cover + sauté until the squash is tender, about 20 minutes, stirring often.
Transfer the veggie mixture to a blender and add the broth. Blend well, until smooth.
Combine the sauce with a cooked pasta of your choice, and enjoy!
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Recipe by
Rachel Mistry, MS, RDN
Rachel is a registered dietitian with years of clinical experience and Lead Practitioner of The Funk’tional Nutritionist. As an IFM Certified Practitioner and a graduate of Erin’s Funk’tional Nutrition Academy, Rachel is well aligned with our philosophy. If you get the opportunity to work with Rachel, you will see why we are honored to have her on the team!
