Butternut Squash Ragu
Sunday, October 27, 2013From our skinny table to yours...
Today we are sharing an oldie, but goodie! We have a true LOVE for our Butternut Ragu and will absolutely be using this as a go-to all season long! It's delicious, healthy and oh-so easy ;)
The beauty here is that your oven and food processor will do all the work for you. Simply toss olive oil, butternut squash, jalapeno, red onion, garlic and fresh parsley together in a baking dish and heat until soft. Follow this up by tossing everything in the food processor along with nutty parmesan cheese and organic reduced sodium chicken stock and blend until smooth!
TA DAAA!
Side note - we love making extra of basically everything and jarring up our leftovers. By doing so this eliminates the 'I have nothing to eat, let's order takeout' dilemma and assures that we are always eating homemade clean, organic and GMO free food! We don't take lightly as to what we are putting into our bodies!
Hope you enjoy this as much as we do!Nutrition Facts Per Serving
Serves:6
Calories: 52
Fat: 2.7 grams
Carbs: 6.7 grams
Dietary fiber: 1.1 grams
Protein: 1.4 grams
Ingredients
2 cups organic butternut squash chopped
1 jalapeno seeded and chopped
3 garlic cloves chopped
1/2 red onion chopped
1 tbsp. parmesan cheese
2 cups organic reduced sodium chicken stock
1 tbsp. olive oil
1 handful fresh parsley
Salt and pepper to taste
Let's get cooking!
1. Preheat oven to 400 degrees
2. Add olive oil to baking dish along with butternut squash, garlic, jalapeno, onion and fresh parsley. Season with salt and pepper.
3. Bake for 40 minutes - stirring halfway through
4. Add all ingredients to food processor/blender along with chicken stock and parmesan cheese.
5. Blend until smooth.
Serve over whole grain pasta, spaghetti squash, sautéed veggies or any lean protein source! ENJOY!
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