Reddit mentions of La Tourangelle, Organic Extra Virgin Olive Oil, 25.4 Fl Oz

Roasted Butternut Squash Pasta Sauce

See the full recipe (with additional notes) at my blog here---- https://veggiechick.com/roasted-butternut-squash-pasta-sauce/

• 8-ounces pasta noodles of choice, gluten free if desired
  
• 2-pound butternut squash
  
• 1 tablespoon olive oil, (or 2–3 tablespoons vegetable broth)
  
• 1/4 teaspoon ground sea salt
  
• 1/8 teaspoon freshly ground black pepper
  
• 3/4 cup unsalted unsalted vegetable broth
  
• 1/2 cup unsweetened almond milk
  
• 2–3 garlic cloves, minced
  
• 1/2 teaspoon Spanish Paprika or regular paprika
  
• 1 teaspoon dried ground sage (or 1 tablespoon fresh chopped sage)
  
• 1/8 teaspoon cayenne pepper, optional but recommended
  
  

  INSTRUCTIONS
  

  
  

1. Preheat oven to 400 F. If making this sauce for pasta, prepare the pasta noodles as directed on the package, to al dente (using salted water). Drain. Set the pot to the side (you’ll be using it again later). 
   
2. Cut the squash in half lengthwise, and scoop out seeds. Peel with a vegetable peeler, making sure you go over it a couple times with the peeler so no white is showing (it should be orange on the surface). Cut off the stem on both sides, and cut into 1 to 2 inch evenly cut pieces.
   
3. In a medium bowl, add diced butternut squash and 1 tablespoon olive oil (or unsalted vegetable broth). Stir to coat and then transfer chopped squash to a baking sheet covered in parchment paper in an even layer. Sprinkle with salt and pepper. Bake for 25-30 minutes or until squash is tender.
   
4. To a high powered blender (or food processor), add the cooked butternut squash, 3/4 cup vegetable broth, almond milk, garlic, paprika, sage and cayenne pepper. Puree the mixture until smooth, starting on low speed and increasing as you go. Transfer the sauce back to the pot and heat over medium-low heat for 5-10 minutes, stirring often, until warm.
   
5. Serve this sauce mixed in with your favorite pasta or gnocchi and top with fresh sage and pumpkin seeds, if desired.
   
6. *This is best served immediately, but if making ahead of time, I highly recommend to store the sauce separately (in an airtight container in the fridge) until serving. Otherwise, the sauce may be absorbed into the pasta and will not be as flavorful. This recipe makes a total of 2 cups sauce. Serving size about 1/2 cup.

Just go to your choice of a grocery store and you should be able to find a decent bottle. I just look them up on google after I see a few that might be good to see if they are worth it.

You can also find the Kirkland stuff on sites like Amazon(will be marked up) or you can buy a can of this stuff that I personally enjoy and is cheaper.

Do a little research and you can find decent stuff online for good prices if you are willing to wait. Otherwise go scope out the stores you said or even try some local italian markets/delis if you have any. They will help you out.