Roasted Potatoes & Butternut Gravy

Red and Yukon Potatoes Roasted with garlic, spring onions and herbs

Sauteing onions and garlic in olive oil, agave nectar and thyme

melting butternut squash broth ice cubes that I saved from soup-making last month


whisking the broth into the onions & garlic

You can make gravy with any stock, broth, water, milk... etc. All you really need is a thickener, usually a roux, but in this case arrowroot powder.

I love to freeze leftovers in ice cube trays. I reserved squash cooking liquid from several weeks ago, knowing that I love to make this gravy. For a quicker version, just make some broth with a bouillon cube/paste & some water.

Gravy
12 butternut squash broth ice cubes, melted
1/4 of an onion finely minced
2 cloves garlic
a couple drops agave nectar (or any sweetener)
thyme
olive oil
arrowroot powder (kudzu & cornstarch work too)

heat oil and saute onion until translucent & soft. Add garllic, thyme & agave & continue to cook for another minute. Stir in broth, but reserve 2 T. Mix the 2T broth with 1 T arrowroot and whisk in this mixture. Continue to whisk until the gravy thickens.

Serve over Roasted Potatoes & Onions. or whatever!
Make sure to slice the onions very thick so that they cook evenly with the potatoes.