Brilliant Butternut Squash Sauce with Wild Leeks (Ramps)

This bright yellow creamy vegan sauce goes great with dark leafy greens like ramps and spinach as well as red sauces and black beans. The ingredients are whole and healthy and delicious, and together they sing.

Vegan sauce ingredients: 

  • 1 cup of boiled or roasted squash
  • 1 clove or raw or roasted garlic
  • 1 Tbsp real maple syrup
  • 1 Tbsp white balsamic vinegar
  • 1/4 tsp sea salt
  • 3/4 cup of water
  • 1 Tbsp tahini
  • Fresh basil to taste

How to make the vegan sauce:

Combine all ingredients except the basil in a food processor and blend until uniform. Add the basil last, blending just a little so you can see the little green flecks of color.

Lightly cooked greens:

  • 3 cups total of well-cleaned ramps and spinach leaves coarsely chopped
  • 1 Tbsp olive oil or 2 Tbsp water
  • 1/4 tsp sea salt
  • 1 tsp nutritional yeast

Heat the oil until it coats the bottom of the pan. Add the greens for up to 2 minutes on high heat stirring constantly. Turn off the heat and stir in the salt and nutritional yeast.

Optional: Serve with rice and black bean soup