Savory Butternut Beet Sauce
Discover the rich and vibrant flavors of our Savory Butternut Beet Sauce! This delightful blend of sweet butternut squash and earthy beets serves as a fantastic alternative to traditional tomato sauce, perfect for those following a no-tomato diet. Enhanced with fragrant Italian herbs and a touch of honey, this sauce is not only a flavorful option for pasta but also a delightful accompaniment to roasted vegetables and grilled meats. Made effortlessly in an Instant Pot, this recipe embraces the Autoimmune Protocol (AIP) and Paleo principles, ensuring that you enjoy a healthful, nutrient-packed meal without compromising on taste. Transform your meals with this wholesome sauce that is as versatile as it is delicious!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
butternut squash
1 medium (peeled, seeded, and cut into chunks)
beets
2 small (peeled and quartered)
water
1 cup (for steaming)
onion
1 medium (chopped)
garlic cloves
4 (pressed)
olive oil
1-2 tablespoons (for sautéing)
dried basil
1-2 teaspoons (to taste)
dried oregano
1-2 teaspoons (to taste)
dried rosemary
1/4 teaspoon (to taste)
dried thyme
1/4 teaspoon (to taste)
bay leaf
1/2 (whole)
bone broth (or stock)
1 1/2-2 cups (for flavor)
apple cider vinegar
2 tablespoons (for acidity)
honey
1 1/2 teaspoons (to taste)
sea salt
2-3 teaspoons (to taste)
black pepper
1/4 teaspoon (optional)
Instructions
1
Begin by peeling, seeding, and cutting the butternut squash into 1 1/2 to 2-inch chunks. A vegetable peeler works best for removing the tough outer skin.
2
Peel the beets and cut them into quarters.
3
Pour 1 cup of water into the Instant Pot (IP) and add the prepared butternut squash and beets.
4
Secure the lid, set the vent knob to Sealing, press the Manual button, and cook on High Pressure for 15 minutes.
5
While the vegetables are cooking, chop the onion in a food processor. Set it aside and clean the bowl.
6
Mince or press the garlic and set it aside as well.
7
In a small bowl, mix the dried basil, oregano, rosemary, and thyme, lightly crushing them with your fingertips. Add in the bay leaf.
8
Once the cooking cycle is complete, press Cancel. You may either perform a Quick Release or allow a Natural Release. Carefully remove the cooked vegetables, drain, and place them in a food processor.
9
Pulse the vegetables a few times then blend until you achieve a fairly smooth puree.
10
Clean and dry the IP's inner pot, reinsert it into the IP. Select the Sauté function and wait until it displays 'Hot.'
11
Add the olive oil. When heated, add the chopped onions and sauté for 3 to 4 minutes until they become translucent.
12
Stir in the minced garlic and sauté for another minute before pressing Cancel to turn off the sauté function.
13
Pour in the bone broth (or stock) and incorporate the butternut squash and beet puree, stirring well to combine.
14
Add the herb mixture, apple cider vinegar, honey, salt, and black pepper (omit black pepper for AIP), then stir everything together.
15
Select the Sauté function again, adjust the setting to Low, and stir continuously as the sauce begins to simmer.
16
Taste and adjust seasoning with more vinegar, honey, or salt as needed. For a thinner consistency, add more broth.
17
Allow the sauce to simmer for 5 to 10 minutes to meld the flavors together before pressing Cancel.
18
Your Savory Butternut Beet Sauce is now ready! Serve it as a tomato sauce substitute or enjoy it as a creamy puree soup.
19
For storage, freeze leftover sauce in 1/2-cup portions using large silicone ice cube trays. Once frozen, transfer the cubes into a Ziploc freezer storage bag for easy use later.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Butternut Beet Sauce?
It is a nutrient-packed, tomato-free alternative to traditional pasta sauce made from butternut squash and beets, enhanced with Italian herbs.
Is this sauce suitable for the AIP diet?
Yes, this recipe follows Autoimmune Protocol (AIP) principles, though you must omit the black pepper to remain compliant.
Can I eat this sauce on a Paleo diet?
Absolutely! This recipe is fully Paleo-friendly as it uses whole food ingredients like squash, beets, and bone broth.
What makes this a good substitute for tomato sauce?
The combination of earthy beets and sweet butternut squash, along with apple cider vinegar for acidity, mimics the color and flavor profile of tomato sauce without the nightshades.
How do I prepare the butternut squash?
You should peel the squash with a vegetable peeler, remove the seeds, and cut it into 1 1/2 to 2-inch chunks.
Do I need to peel the beets?
Yes, the beets should be peeled and then cut into quarters before being placed in the Instant Pot.
How long does it take to cook the vegetables in the Instant Pot?
Set the Instant Pot to cook on High Pressure for 15 minutes.
Can I use a Quick Release or Natural Release?
Both methods work; once the cooking cycle is complete, you can either perform a Quick Release or allow for a Natural Release.
How do I achieve a smooth consistency?
After steaming the vegetables, drain them and place them in a food processor, pulsing and then blending until a smooth puree is formed.
Which herbs are used in this recipe?
The recipe calls for a blend of dried basil, oregano, rosemary, thyme, and a bay leaf.
What type of oil should I use for sautéing?
The recipe recommends using 1-2 tablespoons of olive oil to sauté the onions and garlic.
Is there honey in this sauce?
Yes, 1 1/2 teaspoons of honey are added to help balance the flavors.
Can I make this sauce vegan?
Yes, you can substitute the bone broth with vegetable stock and ensure the honey is replaced with a vegan sweetener if desired.
How long should I sauté the onions?
Sauté the chopped onions for 3 to 4 minutes until they become translucent.
What can I serve this sauce with?
It is excellent with pasta, roasted vegetables, or grilled meats.
Can I eat this as a soup?
Yes, this versatile sauce can also be enjoyed as a creamy puree soup.
How do I store leftover sauce?
You can freeze leftover sauce in 1/2-cup portions using silicone ice cube trays, then store the frozen cubes in a Ziploc bag.
What if the sauce is too thick?
Simply add more bone broth or stock to the mixture to achieve your desired thinner consistency.
Why is apple cider vinegar included?
Apple cider vinegar provides the necessary acidity to balance the sweetness of the squash and honey, similar to the tang of tomatoes.
Is the black pepper mandatory?
No, the black pepper is optional and should be omitted if you are following a strict AIP diet.
How much garlic does the recipe require?
The recipe calls for 4 pressed garlic cloves.
Can I use fresh herbs instead of dried?
While the recipe specifies dried, you can use fresh herbs; just remember to increase the quantity as dried herbs are more concentrated.
Does the recipe use sea salt?
Yes, 2-3 teaspoons of sea salt are recommended to taste.
How long should I simmer the sauce?
Allow the sauce to simmer on the Low Sauté setting for 5 to 10 minutes to help the flavors meld together.
What size butternut squash do I need?
The recipe calls for one medium-sized butternut squash.
Can I use a blender if I don't have a food processor?
Yes, a high-powered blender can be used to puree the cooked squash and beets.
How much water is needed for steaming?
Pour 1 cup of water into the Instant Pot for the steaming process.
Is this recipe gluten-free?
Yes, all ingredients used in this recipe are naturally gluten-free.
Can I double this recipe?
Yes, as long as you do not exceed the 'Max Fill' line of your Instant Pot, you can double the ingredients.
What is the first step in the sauté process?
The first step is to clean and dry the inner pot, then select the Sauté function and wait for it to display 'Hot' before adding oil.