Guys. This sauce is life changing. I was messing around in my kitchen this weekend and somehow a bunch of my leftovers ended up helping me create one of the tastiest, Whole30 compliant, sauces/purees I've ever tried!
I was roasting a butternut squash. Typically, when I make butternut squash, I cut off the long end, leaving the "bulb" end to get hacked up as best I can.
See my awesome sketch:
Next I cut the bulb end in half, scooped out the seeds, and threw it in my Instant Pot for 7 minutes with a cup of water to cook. You could roast it instead, until soft.
Next scoop out the squash leaving the skin, about 1 cup into a food processor or high powered blender.
I had used a can of coconut milk for a recipe the day before and had a little leftover. I added 1/2 cup of the coconut milk to the 1 cup of squash into the mixer, then a fat pinch of Real Salt, and a spoonful of ghee. (Optional: add your favorite Whole30 compliant or paleo spice blend for more flavor.)
Blend together and you have magic. The coconut and squash meddle together to create this subtle sweet yet savory flavor that will be amazing for enjoying with veggies, proteins and much more.
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