Butternut Squash Pasta Sauce

I ran across this recipe in the spring and since Butternut Squash was still readily available I gave it a try.  I really enjoyed this unique twist on pasta sauce and the result was a creamy, flavorful pasta sauce.  We served this over whole wheat linguine and threw in a side of garlic bread.  I definitely tasted and adjusted the seasonings several times.  A good toss in is some creole seasoning such as Tony Chachere's.  This recipe would maybe serve 4-6 depending on the portions of pasta you serve.

Butternut Squash Pasta Sauce (From http://www.theveganversion.com/)

Ingredients:
20 oz pre cut butternut squash  (I bought a whole squash, cut it into chunks, and measured out 20 oz.)
1 tbsp Earth Balance Vegan Buttery Spread
1/4 cup water
1 rib celery rough chopped
1 shallot rough chopped
2 tbsp tomato paste
1/2 cup vegetable stock
1/2 + 1/4 cup non dairy milk (I used unsweetened Soy milk)
1 tbsp fresh thyme, chopped plus some for garnish
Salt and pepper to taste

In a large pot boil the butternut squash until fork tender. Drain and set aside. In the same pot you cooked the squash in melt the Earth Balance over medium heat. Add the celery and shallot. Give a stir and season with salt and pepper. Add 1/4 cup of water and let the vegetables cook until very soft. Add the squash chunks, tomato paste and thyme. Stir to incorporate. The squash should be cooked enough that it starts to fall apart.

While still on the heat add the vegetable stock and 1/2 cup of non dairy milk. Continue to stir until the mixture is heated through.

Pour the mixture into a food processor or powerful blender and blend until smooth. Add the additional 1/4 cup of non dairy milk and blend an additional few seconds until fully incorporated.

Serve over pasta or gnocchi. Garnish with fresh thyme.