Butternut Squash Sauce

• 1 Tbs. olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 1/2 red bell pepper, finely chopped
• 1 cup low-sodium vegetable broth
• 1 lb. frozen butternut squash, peeled and cubed
• 1/4 cup plain yogurt
• 13 cup pine nuts, toasted (see Note)
• Chopped chives, for garnish

1. In a 3 1/2-quart pot, heat oil over medium heat.
2. Add onion, garlic and bell pepper.
3. Cook, stirring, until softened, about 7 minutes.
4. Add broth and squash.
5. Bring to a boil, then lower heat and simmer about 6 minutes.
6. Remove from heat and cool slightly.
7. Once cooled, puree mixture in 2 batches, adding half the yogurt to each batch.
8. Reheat sauce gently.
9. Toss with pasta.
10. Top with pine nuts and chives.

olive oil, onion, clove garlic, red bell pepper, vegetable broth, frozen butternut squash, plain yogurt, pine nuts, chives

Taken from www.vegetariantimes.com/recipe/butternut-squash-sauce/ (may not work)