Not-Tomato-Based Pasta Sauce: Butternut Squash & Kale

1/2 Butternut squash
1/2 onion
Some cloves of garlic
Salt & pepper
Olive oil
1/2 – 1 head Kale, curly or dino
1 can/2 cups coconut milk
Some cups of stock

Have the squash halved, peeled, and gutted.  Then cut into chunks.  (Don’t worry how they look.  They’ll go into a food processor later.)  Chop the onion and smash the garlic cloves.  Coat everything in olive oil and salt and pepper, put into a baking dish, cover with foil, and pop into a 350-degree oven.

Cut the center vein out of the kale and chop leaves into smallish bits, nothing bigger than a stick of gum.  Rinse them in a colander and put them into a pot with the coconut milk.  Then pour in stock until the leaves are covered.  Bring to a boil and then let simmer until the leaves are very tender.  If they do not melt in your mouth, or if you have to chew them, they are not tender enough.  Tender is the key!

When the squash is soft — about 40 minutes to an hour — remove from oven and let cool a bit.  Then put everything into the food processor and cream it up.  Pour the squash mixture into a bowl, and when the kale is tender, add that too.  It’s better here to incorporate the kale first before adding the broth; strain or spoon it out.  Stir in enough broth to make a consistency you like.  Then put it on your pasta.  Parmesan cheese and hot pepper top things off nicely.

This is one way to incorporate dark leafy greens into your diet if you are not so keen on them.  You could probably puree the kale as well.

About 6 cups, depending

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