I’ve always enjoyed going grocery shopping with W. He really likes food, and we have a great time looking at all the different options. Although it’s getting more and more difficult to steer him away from the bakery section.
I was slightly worried that adding another child to the mix would throw off our happy grocery outings, but so far so good. I pop Sweet P in the baby carrier and she snoozes while we shop. I totally just set myself up for a major meltdown from the kids next shopping trip, didn’t I?
On a recent trip to the grocery store, W picked out a butternut squash. He was very adamant that we buy it and bring it home. Honestly, I didn’t really want to buy it, but how could I say no to a toddler who wants to try a healthy food?
After making the purchase I began racking my brain for a way to use the butternut squash. I decided it would be easiest to make into a pasta sauce. I’m always going for easiest lately.
Butternut Squash Pasta Sauce Recipe
Butternut squash can be a little intimating, but it’s actually really simple. I have roasted it whole before, but I thought it might be easier to cut it up first so it wouldn’t take as long.
After making the sauce, I tossed it with some pasta, bacon bits and spinach. It was very tasty!
Ingredients
- 1 Butternut Squash
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 onion, chopped
- 1/4 tsp nutmeg
- 1/4 tsp ground sage
- 1/4 C almond milk
- salt and pepper, to taste
Instructions
- Preheat the oven to 400 degrees.
- Chop up butternut squash into even pieces. I like this post on how to chop a butternut squash.
- Toss butternut squash with olive oil, onion, garlic and salt and pepper.
- Arrange on a baking sheet lined with foil.
- Bake for about 20 minutes until butternut squash is well-done.
- Add butternut squash, onions and garlic to the blender along with almond milk and seasonings.
- Blend until nice and smooth. *Add more almond milk if you'd like the sauce to be a little thinner.
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