Butternut Squash Pasta Sauce

Ingredients

• 1 tbsp coconut oil
• 1 small red onion, diced
• 1 stalk celery, diced
• sea salt
• fresh cracked pepper 
• 1 lb butternut squash peeled & diced
• 3 cloves garlic, chopped
• 3 tbsp tomato paste
• water to thin to desired consistency.  I used about 1/2 cup.

Directions

1. In a large stock pot over medium heat, heat the coconut oil. Add the onion, celery and pinch of sea salt. Cook and stir until the veggies soften and lightly brown.
2. Add the butternut squash cubes and garlic. Reduce the heat to medium-low and cover the pot. Cook for another 10 minutes or so until the squash is tender. Stir a few times being careful it does not stick. Remove from heat and let the veggies cool for a few minutes.
3. Then, add the tomato paste to the squash. Start adding water. Puree the veggies until they become a sauce. If it's too thick add water by the tablespoon at a time. 
4. Season with sea salt and pepper to taste.