Butternut Squash Pasta Sauce

Ingredients

1 butternut squash cubed (or 2 cups frozen cubed)
3/4 tsp sage
salt to taste
1/2 tsp paprika
2 tbsp melted coconut oil
1 onion cubed
2-3 cloves garlic

1/2-3/4 cup coconut milk
(optional - not whole30 compliant) 1/4 cup goat cheese

Directions

Place butternut sqaush, onion and garlic in a bowl and sprinkle spices all over. Pour on coconut oil and toss, coating each piece with oil and spices. Lay out on a lined cookie sheet. Roast at 400 for 30-45 mins.

Once squash has been roasted, pour into a blender and add coconut milk. Blend until smooth, adding more coconut milk for thinner consistency. If desired add goat cheese.

Serve over "zoodles" (zucchini noodles). Add chicken breast or other meat for added protein. Can also be served over pasta.