Butternut Squash Sauce

1 butternut squash split, seeds discarded
2 tbsp Dijon mustard
½ c milk or nondairy option
1 tsp minced garlic
1 tsp tamari
1 tsp hot sauce, your choice
1 tsp pepper

Roast butternut in oven at 350º for 30-40 minutes or until fork tender.
While squash is warm scoop out the flesh and discard skin.
Combine all the ingredients in a blender and puree until smooth.

Great on vegetables, chicken, rice etc.

60 kcal
0.52g
0.25g
1.2mg
93mg
13g
4g
1.6g