3 Tbs. avocado oil, divided
½ medium butternut squash, peeled, seeds removed, and cut into 1” cubes
½ acorn squash, seeds removed & cut into wedges
1 ½ lbs tomatoes such as Campari or Roma, halved
1 medium carrot, cut into 2” pieces
4 large cloves garlic, peeled and crushed slightly
1 Tbs. butter
1 medium yellow onion, diced
1 large shallot, diced
½ cup pure pumpkin puree
Preheat the oven to 400° F.
On a large rimmed baking sheet combine the squash, tomatoes, carrot, garlic, and a handful of fresh sage.
Drizzle with 2 tablespoons oil; toss to coat. Spread vegetables in an even layer on the pan and sprinkle generously with salt and pepper. Roast 30-35 minutes or until largest pieces are fork-tender and nicely caramelized. Remove pan from the oven and remove acorn squash peels once cool enough to handle.
In a heavy duty stock pot heat the remaining tablespoon of oil and butter over medium heat and sauté the onion and shallot, stirring occasionally, until translucent, fragrant, and lightly browned.
Carefully tip the contents of the baking sheet—including any juices—into the stockpot. Add the pumpkin puree and stir gently, working up any browned bits up from the bottom of the pot. The mixture will be thick, but avoid the impulse to add water to it at this point. Simmer gently over low, partially covered, 5-10 minutes to let the flavors come together.
Working in batches, puree the sauce in a high-powered blender until smooth (a regular blender will work as well, but you may need to stop occasionally to stir things around). Repeat until all the sauce has been pureed, adding a small amount of water as needed to thin.
Adjust for additional seasoning and serve over regular or Edamame pastam spaghetti squash, or grilled chicken or meatballs. Really the possibilities are endless.
½ cup (125g) serving yields: 116 cals, 7g fat, 15g total carbohydrates & 2g protein