Butternut-Banana Sauce

Take six baby bananas allowed to go almost entirely black; peel, place in glass bowl with sealable lid, and add 1/4 cup golden rum, 3/4 cup water, 1 tsp kosher salt, and 1/2 tsp Ceylon cinnamon.  Cover and place in fridge for 8-9 hours.

Place mixture in medium sauce pan; bananas shouldn't be too mashed up, but cut into smaller pieces.  Set heat to 5 (medium-medium high), stir together lightly. Cook until becomes frothy, with little evident liquid left.  Stir together and add 1 lb ground turkey, 2 tsp kosher salt, and 1 tsp rosemary leaf powder.

Add one 14.5 oz can carrots, one 15 oz can pureed butternut squash, and one half can of water (I use it to clean out the butternut squash and make certain I get it all).  Add 1 tbsp basil, a 5 count pour of local wildflower honey, and two packets of monkfruit sugar.  Stir together, drop heat to 4 (medium), cover and cook for 10 minutes.

Uncover and cook for 5 minutes more.  Stir in 2-3 tbsp coconut flour until you reach desired thickness.

Rachel had hers over black bean spaghetti with Galaxy Foods faux-parma topping, while I had mine over a nice rotini with grated parmesan and romano.

The sauce was nice and savory, with no hint of the banana flavor save as a nice undertone.