Butternut squash pasta sauce

This started its life as an idea for a patient who appeared to be sensitive to tomatoes. It then reincarnated when my lovely partner pointed out he was getting sick of tomato based pasta sauces.

  • 2 TBSP olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves or 2 tsp crushed garlic/
  • 1 kg of squash or pumpkin peeled, seeded and cut into 1 cm cubes.
  • 1 red chili de-seeded and cut into fine strips.

If you have time and a warm oven the day before, prepare the squash or pumpkin and put onto a lightly oiled tray for about 20 minutes in a moderate oven, this will roast it and give it a nice caramel taste. It is an optional step but a great option.

Heat oil in a pan and add onion and garlic and saute until soft. Add in the squash or pumpkin and chili. Add about 1 C water, bring to the boil, then reduce heat. Put lid on and leave 5 minutes. Check if the pumpkin is tender. If not add another ½ C boiling water and leave to simmer with lid on another 5 minutes. Blend until very thick and smooth. Use in place of tomato based pasta sauce. This can last in the fridge for about 5 days, but unfortunately is not good to preserve in jars unless you use a pressure cooker method, because it is not acidic enough to be safe to preserve.

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