Summer Squash Sauce

I have been looking for ways to use the glut of yellow squash in a way that Eliza will eat.  She hates the texture of squash but loves the flavor.  So while I was reading a cookbook called Deceptively Delicious I saw a recipe where author made buttered noodles using a little bit of summer squash puree.  So I thought I would try it.  What I came up with was a fantastically rich smooth sauce that can be added to pasta, rice, quinoa or polenta and that Eliza LOVES!  Plus it is chock full of veggies so I don't feel guily eating something that tastes so cheesy and alfredo like.  It is pretty simple to prepare, and freezes well.  So twice I have made a big batch to use in the winter when I am craving that fresh from the garden flavor.

I had several fairly large summer squash.  I cut the ends off and sliced them. leaving the peels.  They need to be steamed, and I did that in the microwave with some salt and pepper.

 Once they were almost done I put half a stick of butter, some salt and pepper, and a log of garlic herb goat cheese in a saucepan and set it aside.  As soon as the squash was soft I threw it in my vitamix with its cooking water and pureed it till smooth

 Then I poured it into the pan with the cheese and butter and stirred it over low heat.

In a few minutes I had a rich velvety sauce that is amazing and versatile.  Eliza loves this on pasta, I love it in polenta, Rich loves it on rice, and CJ loves it with just a spoon.  And now I don't have to worry about figuring out what to do with all that lovely summer squash that seems to be everywhere.  I love that I have some in the freezer to thaw for a quick lunch or dinner, and that it takes only a few minutes to put together.  And I love finally being able to feed Eliza squash without it being a fight.