Ingredients
- ½ cup lightly packed sage, and parsley
- ¼ cup extra virgin olive oil
- 3 cloves of garlic
- ½ tsp salt and pepper
- 800g cubbed butternut squash
- 946ml (1 carton) chicken broth
- 700ml (1 jar) tomato basil pasta sauce
- Sour cream
- 2 tbsp grated parmesan cheese
Directions
- Combine sage, parsley, olive oil, garlic, salt and pepper into Ventray blender and pulse for a few times
- Add in cooked squash, chicken broth and blend until puree forms
- Pour squash puree into a large pot, add in tomato sauce, simmer over medium heat for 10 minutes
- Serve with a dollop of sour cream, sprinkle parmesan cheese on top
Oven Directions
- Preheat oven to 400F
- Toss squash in herb-oil spread on parchment paper lined with baking sheet.
- Bake for 45min or until they are completely tender.
