Gluten Free Recipe: Roasted Butternut Squash Pasta Sauce

This recipe kind of happened by accident on a Wednesday back when Ariana was first diagnosed as a coeliac and the house became a gluten free zone. 

Wednesdays are always my extra busy day. I work part-time as a therapist and I love my day job—I can work around the school run and so I'm lucky to be able to drop Ariana off every morning. 

On Wednesdays I do both school runs and work in between, so it's always a bit of a rush to get home in time from clients' houses to leave in time for the school pick up...

This particular Wednesday when I got home the last thing my brain wanted to do was decide what to make for dinner. Especially then, when I was having to make a million and one more decisions and questions about what we could safely eat. 

I've banned all gluten from the house so I can dive into the pantry and make something safe without having to think too hard. And I have meal planned for as long as I can remember, but this Wednesday was one just after Ariana was diagnosed, my weekly shop was too hard to even contemplate, and I was a bit overwhelmed so the pantry was looking bare after my cull.

But there were a couple of beautiful looking butternut squashes that came to my rescue. 

gluten free recipe butternut squash recipe


ROASTED BUTTERNUT SQUASH PASTA SAUCE
Ingredients:
2 Medium sized Butternut Squash(es?)
1 small white onion
1 clove of garlic
A large handful of fresh sage (about a tablespoon)
Oil to cook onions and garlic.
Salt and Pepper to taste. 

Method:
Once again I am showing off my laziness, I'm wondering if I should start calling it ingeniousness and making positive thing of it...
I hate chopping butternut squash, I always think I'm going to chop my fingers off. So I poked a few holes in each squash with a fork and cooked for an hour at Gas Mark 4.
Whilst they were cooking I chopped the onion and crushed the garlic and fried in a splish of nut oil until they were soft but not crispy.
Once the squash had roasted and cooled a bit. I cut them in half (they sliced like a knife through butter), scooped out the seeds and then scooped the flesh into the hot pan with the onion and garlic.
Once it was all mixed into a creamy orangey deliciousness I added the chopped sage and salt and pepper to taste (I never add salt or pepper to Ariana's food so this bit is just for the grown-ups).

We had it with gluten free spaghetti topped with another sprinkle of herbs and a scattering of parmesan, yum! 

And it didn't need blitzing like some other veg sauces I've made. Making it extra ingenious!!! 

It also freezes well.

Hope you enjoy.


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