Hilaria Baldwin shares a healthy alternative to cheesy pasta sauces, made with roasted root vegetables.
Preheat oven to 350.
Toss the butternut squash, parsnip and sweet potato with olive oil and place on a foiled cookie tin. Roast for about 20 minutes, or until golden brown. In a pot, boil 2 cups vegetable stock. Add roasted vegetables, salt, pepper and 2 tablespoons olive oil and simmer until complete soft. Remove from heat and blend until completely pureed. Serve as a sauce with your preferred choice of pasta.