The Best Dang Sauce Ever
Serves: 2 cups
This sauce, in my opinion, is aptly named. If you're coming over for a pasta dinner, this is undoubtedly what I'll toss into our gluten-free noodles, but it also dresses up steamed veggies, or can be used as a dip or spread.
  • 1 cup chopped butternut squash or sweet potato
  • 1 cup chopped red, orange or yellow bell pepper
  • ¼ -1/2 cup cashews, soaked
  • ½ tsp salt
  • pinch of cayenne or smoked paprika, optional
  • ½ cup water, or more to thin as needed
  1. In a small pot, add the butternut squash and bell pepper, along with about ½ cup of water. Cover and cook over medium-low heat for about 15 minutes, until the vegetables are tender.
  2. Pour the vegetables along with the cooking water into a blender. Toss in the cashews, salt and cayenne (if using), and blend until smooth. Add more water to thin, if needed.
Recipe by Food Bloggers of Canada at