Butternut Squash Sauce

This sauce is great to top veggie pasta or a chicken dish.


  • 2 Cups butternut squash, cubed
  • 1/4 Cup virgin coconut oil
  • 2 Tbsp honey
  • 2 Tbs nutritional yeast (if can tolerate it)
  • 1 Tbs rosemary
  • 1 tsp thyme
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 Cup tomato, diced
  • 1/2 Cup onion, diced
  • 1/2 Cup fresh basil
  • 1/4 Cup parsley


  1. Preheat oven to 350F.
  2. Wash butternut squash and cut half lengthwise. Scoop out all seeds from inside.
  3. Place halves face down on parchment paper on a cookie sheet and bake in the oven for about 20 minutes, or until tender.
  4. Allow the butternut squash to cool, scoop it into a high powered blender and add the remaining ingredients (except tomato, onion, basil and parsley).
  5. Blend until smooth and put into stovetop pan.
  6. Add chopped tomatoes, onion and fresh basil leaves and cook on medium heat for about 15 minutes.
  7. Top the dish with chopped parsley.