Ingredients
- 3-4 Summer (yellow) squash
You can use the insides and leave out the skin or use the whole squash. - 8 oz cream cheese
- 3-4 TBSP ricotta cheese
- 1 heaping TBSP light brown sugar
- 1 TBSP granulated/powdered garlic
- 2 TSP ground mustard
- 2 TSP paprika
- 1 TSP black pepper
- 1/3 cup chopped onion
- 1/3 cup chopped bell pepper
- 1/3 cup chopped cucumber
- Kosher salt to taste
- OPTIONAL: You can add some liquified cornstarch (equal parts cornstarch and water) as a thickening agent, if you desire a thicker sauce.
Instructions
Set your squash into your blender or food processor and pulse until pureed.
Pour the puree into a medium-large mixing bowl.
Add the cream cheese, ricotta cheese, brown sugar, dry seasonings, and chopped veggies into the bowl with your pureed squash.
Whisk together until everything is evenly blended.
Next, transfer your mixture to a medium pot or saucepan over medium heat and bring to a boil.
Allow to boil for 1-2 minutes while stirring, before turning the heat down to simmer. Allow to simmer for an additional 10-15 minutes, while stirring occasionally, then remove from the heat. You may need longer, depending on your stove and other factors.
If you desire a thicker sauce, add cornstarch. I recommend adding 2 TBSP cornstarch to 1-2 TBSP water, and whisking until there are no clumps. Add this mixture to your sauce. You can also make a roux or vigorously stir in dry flour.
That’s it; your sauce is ready.
Kick it up a notch: Add some white pepper to give it a kick and turn it into a hot sauce!
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