Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel, seed, and cut the butternut squash into 1 1/2 to 2-inch chunks. I use a vegetable peeler to remove the hard outer peel. | 2. Peel and chunk the beets. | 3. Place 1 cup water in the Instant Pot (IP) then add the butternut squash and beets. Close the lid, turn the vent knob to Sealing, press Manual, and cook at High Pressure for 15 minutes. | 4. Meanwhile, using a food processor, chop the onion. Remove and set aside. Clean and wipe out work bowl. | 5. Press or mince the garlic, and set aside. | 6. Into a small bowl, measure out the basil, oregano, rosemary and thyme, crushing between fingertips. Add the bay leaf. | 7. When the butternut squash and beets are done, press Cancel. You can Quick Release the pressure, or allow it to Natural Release. Remove the cooked vegetable chunks, drain and place in food processor. Pulse a few times, then process until it forms a fairly smooth puree. | 8. Clean and dry the IP's silver inner pot, and replace it in the IP. Select Sauté, and wait until the IP reads Hot. | 9. Add olive oil, and when hot, add the onions and sauté for 3 to 4 minutes. | 10. Add garlic and stir for another minute, then hit Cancel to turn off the Sauté function. | 11. Add bone broth (or stock) and the butternut squash and beet puree to the IP and stir to combine. | 12. Add the herbs, vinegar, and honey. Add salt and black pepper (omit black pepper for AIP). Stir to combine. | 13. Select Sauté, then press Adjust to change the setting to Low. Continue to stir as the sauce comes to a simmer. | 14. Correct the seasonings, adding more vinegar, honey, or salt to taste. Add more broth for a thinner consistency, if desired. Let the sauce simmer for 5 to 10 minutes to allow the flavors to combine. Hit Cancel. | 15. The sauce is ready to enjoy as a substitute for tomato sauce, or as a puree soup! | 16. Freeze extra sauce in 1/2-cup portions for convenient storage: I have extra large silicone ice cube trays I use to freeze sauces and broth. Once frozen, I transfer the cubes to a Ziploc freezer storage bag. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1		cut	-	-	-	-
beet	2		peeled quartered	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
onion	1			44.0	10.274000000000001	1.21	0.11
garlic clove	4			-	-	-	-
olive oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
basil	1 -2	teaspoon	dried	0.0	0.0	0.0	0.0
oregano	1 -2	teaspoon	dried	0.0	0.0	0.0	0.0
rosemary	1/4	teaspoon	dried	0.2292	0.0362	0.0058	0.0103
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
bay leaf	1/2			-	-	-	-
broth	1 1/2 - 2	cups		0.0	0.0	0.0	0.0
apple cider vinegar	2	tablespoons		-	-	-	-
honey	1 1/2	1/2		-	-	-	-
sea salt	2 -3	teaspoons		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.