If you love pasta but can’t tolerate acidic tomato, you should try a butternut squash pasta sauce. It’s perfect for Autumn, very easy to make, lower in acid and remarkably good! There are several brands of butternut squash pasta sauce on the market, most notably from Stonewall Kitchen and Dave’s Gourmet, which won Best Pasta Sauce at the 2009 New York Fancy Food Show. Here’s a simple recipe to make your own!
- dash of extra virgin olive oil
- 1 cup sweet onion, diced (your choice of red or white)
- 2 cloves minced garlic
- 4 cups peeled and diced butternut squash
- 2 cups chicken or vegetarian stock (MSG free please)
- 1/8 teaspoon thyme
- 1 bay leaf
- salt & pepper, to taste
- 1/4 cup grated parmesan cheese
- 1/4 cup heavy cream your choice of pasta – quinoa is our preference
Sauté onion in olive oil over medium heat until lightly browned. Add squash and garlic and saute another few minutes until lightly glazed (i.e. 5 minutes). Pour in chicken or veggie stock, thyme, bay leaf, salt and pepper. Cover and bring to boil. Reduce heat to low and simmer until squash is tender, approx. 15 minutes. Remove bay leaf. Blend or puree in a food processor or blender until very smooth. Add cheese, heavy cream and salt and pepper to taste. Toss over cooked pasta! Serve with extra grated parmesan cheese on top and enjoy!