Name: Butternut Sage Sauce
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Yield: 4 servings
Ingredients: 4 cups cubed butternut squash (GI: 51); 1 teaspoon olive oil (GI: 0); 2 garlic cloves, minced (GI: 10); 1 cup low-sodium vegetable broth (GI: 0); 0.5 cup unsweetened low-fat milk (GI: 31); 1 tablespoon fresh sage, chopped (GI: 0); 0.25 teaspoon ground black pepper (GI: 0); 0.25 teaspoon nutmeg (GI: 0); 2 tablespoons grated Parmesan cheese (GI: 0); 1 teaspoon lemon juice (GI: 20)

Ingredients

4 cups cubed butternut squash (GI: 51)
1 teaspoon olive oil (GI: 0)
2 garlic cloves, minced (GI: 10)
1 cup low-sodium vegetable broth (GI: 0)
1/2 cup unsweetened low-fat milk (GI: 31)
1 tablespoon fresh sage, chopped (GI: 0)
1/4 teaspoon ground black pepper (GI: 0)
1/4 teaspoon nutmeg (GI: 0)
2 tablespoons grated Parmesan cheese (GI: 0)
1 teaspoon lemon juice (GI: 20)

Instructions

1
Heat the oven to 425°F. Toss the squash with olive oil and spread it on a baking sheet.
2
Roast for 25–30 minutes, until tender and lightly browned.
3
Transfer the squash to a blender. Add the broth, milk, garlic, sage, pepper, nutmeg, Parmesan, and lemon juice.
4
Blend until smooth, adding a splash of broth if needed.
5
Warm the sauce in a saucepan over medium-low heat for 3–5 minutes. Do not boil.
6
Serve over whole-grain pasta, roasted vegetables, lentils, chicken, fish, or tofu.

AI-Generated Recipe: This recipe was created by an AI chef. Please verify ingredients, quantities, and cooking times before preparing. Always check for allergens.

Prep:15 minutes

Cook:35 minutes

Total:50 minutes

Servings:4

Butternut Sage Sauce

Ingredients

Instructions

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