Ingredients
3 cups cubed butternut squash (approximately ½ a squash)
1 block Boursin cheese
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon thyme
½ teaspoon onion powder
2 tablespoons canola oil
1 tablespoon balsamic vinegar
½ teaspoon maple syrup
Salt & pepper to taste
½ cup broth
Sage
Instructions
Preheat oven 425°F.
Place butternut squash in a 9 x 13 dish, then add oil, spices, vinegar, and maple syrup.
Season with salt and pepper to taste, then stir to ensure all cubes of squash are coated in oil and the other flavours.
Make a space in the middle of the pan and add the block of Boursin cheese.
Transfer the prepared pan to the preheated oven and bake for 40 minutes, until squash is browned and softened.
Transfer the squash and cheese to a blender or food processor, and blend until smooth.
Loosen up the mixture with broth as desired.
This sauce can be used in lasagna, as a sauce for mac & cheese, or to coat cooked orzo. Or try making a rice casserole with it! The options are pretty endless.
If you want to add a fancy garnish, fry sage leaves in canola oil and place on top.
Recipe developed & photographed by Alex Chesney, RD
