Creamy Squash Pasta Sauce – with a St. Paddy’s Day Twist
I’ve noted before that MJ has severe acid reflux, as such certain acidic foods are off limits as they literally make her sick. Tomatoes is one of these foods, so I’ve had to come up with alternative pasta sauces, because unlike my daughter, neither my husband and I like dry pasta (although a little flavoured olive oil and fresh herbs are a lovely summer touch)
We really like the flavours of this sauce and I’ve added a little twist to make this fun for St. Patrick’s Day – maybe the day you can get your kids to not realizing they are actually eating healthy green food.
Creamy Squash Pasta Sauce
1 small butternut squash (or 1/2 a large)
1/4 cup white wine
2 cups of chicken or veggie broth
1 onion (chopped)
1 clove garlic (chopped)
1 tbsp ground sage
1-2 handfuls of spinach leaves
Peel and cut squash in cubes, drizzle with olive oil, season with salt and pepper and roast in oven at 400 for 20 minutes. You can also drizzle with a bit of maple syrup for an extra bit of flavour before roasting.
Normally this sauce is a dark golden yellow, but in honour of St. Paddy’s Day, I added some extra spinach (about 3-4 handfuls) and turned this a lovely shade of green. You can also use spinach pasta (I believe there are some gluten-free spinach pastas so says Google) if you are eating gluten-free.
Other times that I’ve made this sauce I’ve cooked some bacon or pancetta and chopped it up, adding it after the sauce is blended. In this picture, you’ll see I added some left over chicken – that’s what I love about this sauce, it’s really versatile but it’s also wonderful on it’s own as a vegetarian option.