Butternut Squash Pasta Sauce
(Recipe by Miranda Mowbray, Biting Life)
1 (20 oz) bag frozen butternut squash
1 onion, diced
1/4 cup shredded parmesan cheese
1/2 cup chicken stock
1/4 cup fat-free half and half
Salt and pepper
Dash of cayenne
Prepare butternut squash according to package directions; drain.
Sauté onions in canola oil over medium-high heat until translucent and tender (about 5 minutes).
Combine all ingredients in a blender and purée until smooth and creamy.
Add more chicken stock/cream if necessary (depending on your sauce thickness preferences).
Serve over pasta. Enjoy!