Golden Beet + Squash No-mato Sauce

Vegan • Plant Based • Night-shade Free • Sugar Free • Salt Free

This veggie packed recipe makes a great alternative to marinara sauce. .

Ingredients:

• 1 tbsp olive oil (optional)

• 4 cloves roasted garlic (8 if you like lots of garlic)

• 1 white onion, diced

• 2 1/2 cup carrots, peeled and chopped

• 1 1/4 cups celery (about 4 stalks), chopped

• 1 1/4 cup golden beets (about 2 medium - large beets), peeled and chopped

• 1 cup butternut squash, peeled and chopped

• 1 tbsp fresh basil

• 1 tsp oregano

• 2 tsp parsley

• 1 cup water

• 2 tbsp lemon juice

Instructions

1. Begin by roasting the garlic. To do this - preheat your oven to 400°F. With a sharp knife, cut off the top 1/3”of the whole garlic bulb. Wrap the full head of garlic in parchment paper. Set it on a baking sheet, cut side up. Bake at 400°F for 40 minutes. Allow to cool. Once the garlic has cooled, peel off the outer layers. Next, gently press and squeeze the garlic out of each individual clove.

2. In a large pot, heat a small amount of water or oil and saute the onions and garlic for 2 minutes.  

3. Add carrots, beets, squash and celery. Saute for 5 minutes.

4. Pour in the water and lemon juice and add the basil, parsley, and oregano. Stir to combine.

5. Slowly bring sauce to a boil.

6. Reduce heat and simmer for 40 minutes (or until squash and vegetables are soft).

7. Allow for the sauce to cool.

8. Blend sauce using a blender or immersion blender.

9. Season to taste.

*I like to use an instant pot for this recipe. If using an instant pot - sauté vegetables and then pressure cook for 30 minutes.