Cheesy AIP Prosciutto Butternut Squash Pasta Sauce

Cheesy AIP Prosciutto Butternut Squash Pasta Sauce Although it feels like winter and Christmas is just around the corner, it is not officially so until December 21.We are still in the season of fall, and that means butternut squash….lots and lots of it, which still remains to be eaten! Yesterday I noticed that the butternut squash in my fridge was getting old and if I didn’t make something out of it the squash would have to be tossed, which is always a sad sight.

Cheesy AIP Prosciutto Butternut Squash Pasta SauceAfter searching the internet and going back and forth on what to make I settled on a recipe from the curious coconut for a butternut squash mac n’ cheese sauce (link to original recipe below). However I added my  own twists to the recipe like prosciutto, coconut milk to make the sauce more creamy, and nutritional yeast to add a cheesy flavor. I am quite satisfied on how this turned out and will without a doubt make this whenever I have butternut squash that needs to be quickly transformed into something delicious. Bon appétite!Cheesy AIP Prosciutto Butternut Squash Pasta Sauce

This recipe was adapted from The Curious Coconut’s recipe Butternut Squash “Mac n’ Cheese” (autoimmune paleo or spice reintroduction)

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Cheesy AIP Prosciutto Butternut Squash Pasta Sauce

Servings 4

Ingredients

  • 2 packages of kelp noodles 12 oz, can also use steamed vegetables, steamed broccoli slaw, veggie noodles, other noodle substitute, or noodle of choice
  • 1-2 Tbs coconut oil or other cooking oil
  • 1 medium to small red onion sliced
  • 1 medium to small yellow onion sliced
  • 1 Tbs . minced ginger
  • 1 Tbs . minced garlic
  • 3 0 z prosciutto in pieces can also use 2 slices of bacon in pieces or 1/2 c. diced pancetta or 1/2 c. diced ham
  • 1 c . chicken or beef broth preferably bone broth
  • 2 cups cooked butternut squash cubed
  • 1/4-1/2 c . coconut milk
  • 1/2 c . nutritional yeast
  • Sea salt to taste

Instructions

  1. Drain and rinse the kelp noodles. Place the noodles in a bowl and cover with hot water. A splash of lemon juice can also be added. Set aside. This is where you can prepare your noodle of choice and set aside.
  2. Heat the coconut oil in a saute pan and add in the red onion, yellow onion, minced ginger, and minced garlic.
  3. Cook the onion until they are translucent or golden brown.
  4. Tear the prosciutto into pieces and add to the onions, cooking slightly.
  5. Add the broth and butternut squash. Break the butternut squash into small pieces by mashing with the spatula. The butternut squash could be mashed before adding to the onions.
  6. On medium heat simmer the butternut squash mixture until the sauce has reduced slightly and is slightly thick (about 5 minutes)
  7. Stir in the coconut milk and simmer for an additional 1-2 minutes.
  8. Remove the sauce from the heat and stir in the nutritional yeast and season with sea salt.
  9. Drain the kelp noodles with a strainer and shake off as much water as possible.
  10. Add the noodles or noodle of choice to the saucepan and toss in the butternut squash sauce.
  11. Let the dish sit covered for 5-10 minutes before serving to allow the kelp noodles to become more softened. They may still be a little crunchy. If using a different noodle skip this step (step 11).

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