• 1 yellow onion, diced
  • 1 butternut squash, cubed (4-5 cups cubed)
  • 2-3 cup vegetable broth
  • 1 teaspoon salt
  • ¼ cup parmesan cheese
  • ½ cup shredded, mozzarella cheese
  • Salt and pepper to taste



  1. Boil onion, butternut squash and vegetable broth for 30 minutes in a pot, cook until soft
  2. Drain butternut squash and onions, keep the liquid in a separate bowl
  3. Add all ingredients to a blender, and combine.
  4. Pour the pureed sauce over raw cauliflower florets or pasta noodles, and cook in the oven for 45 minutes on 375°F  for a complete meal!

Optional – add cooked chicken breast to boost protein intake!


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