Butternut Sage Sauce

Instructions

1. 1

   Heat the oven to 425°F. Toss the squash with olive oil and spread it on a baking sheet.

2. 2

   Roast for 25–30 minutes, until tender and lightly browned.

3. 3

   Transfer the squash to a blender. Add the broth, milk, garlic, sage, pepper, nutmeg, Parmesan, and lemon juice.

4. 4

   Blend until smooth, adding a splash of broth if needed.

5. 5

   Warm the sauce in a saucepan over medium-low heat for 3–5 minutes. Do not boil.

6. 6

   Serve over whole-grain pasta, roasted vegetables, lentils, chicken, fish, or tofu.