Butternut Squash Pasta Sauce

• 1 large butternut squash, peeled and seeded and cut into 1-inch chunks
• 3 tablespoons olive oil (2 tablespoons for roasting the squash and 1 tablespoon to saute the onion)
• 1 medium yellow onion, chopped
• 1 can full fat coconut milk
• 1 cup plain almond milk
• 3/4 teaspoon salt (1/2 teaspoon for roasting squash and 1/4 teaspoon to add to the sauce)
• 1/4 teaspoon black pepper
• 1 dash red pepper flakes

1. Preheat oven to 400 degrees fahrenheit.
2. Put squash on a sheet pan and coat with 2 tablespoons of olive oil and 1/2 teaspoon of salt and the 1/4 teaspoon of the black pepper (you can use parchment paper so it doesn't stick).
3. Arrange squash on one layer and roast for 35 minutes.
4. Meanwhile in a medium saucepan, saute onion in 1 tablespoon of olive oil for about 7 minutes so it just starts to caramelize then add in coconut milk, almond milk, 1/4 teaspoon of salt and a dash of red pepper flakes. Stir on low heat for about 5 minutes. Let cool for a few minutes.
5. When squash is done, let cool for a few minutes.
6. In a food processor add the squash and puree. Add saucepan ingredients to the processor and puree with the squash (you can also use an immersion mixer).
7. Add sauce back into saucepan and reheat on low until ready to serve.
8. Add sauce to your favorite pasta or quinoa.

butternut squash, olive oil, yellow onion, full fat coconut milk, almond milk, salt, black pepper, red pepper

Taken from food52.com/recipes/39462-butternut-squash-pasta-sauce (may not work)