Butternut Squash Cream Sauce by Jess and Bill Sabine of The Rose Room

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Ingredients

1 lg Butternut Squash peeled, seeds removed and cut into ½ inch cubes

1 White Onion sliced 

2 Cloves of Garlic minced

1 Tbsp Flour 

3 Cup Milk or Cream 

1 tsp Thyme

2 Tbs Olive Oil 

Salt and Pepper

Instructions

In a large saute pan, heat olive oil over medium heat until shimmering. 

Add onion and garlic and cook until onions are soft and barely translucent. 

Add butternut and season with salt and pepper. 

Cook uncovered for 5 minutes, stirring often. 

Reduce heat to med-low and cover, cooking until squash is just tender
(7ish minutes). 

Add flour to your pan and stir to coat. 

Add milk and thyme and stir until all is incorporated. 

Let everything simmer on low, stirring frequently, until desired thickness is reached and season with more salt and pepper if needed. 

Toss with your favorite cooked pasta and enjoy!