Butternut Squash Pasta Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 280.3
- Total Fat: 19.4 g
- Cholesterol: 36.8 mg
- Sodium: 409.7 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 4.7 g
- Protein: 12.7 g
View full nutritional breakdown of Butternut Squash Pasta Sauce calories by ingredient
Introduction
This is a dairy-free, tomato-free pasta sauce that our family enjoys. We make two different types of pasta and split the sauce to accommodate the allergies and health needs of the family. This is a dairy-free, tomato-free pasta sauce that our family enjoys. We make two different types of pasta and split the sauce to accommodate the allergies and health needs of the family.Number of Servings: 8
Ingredients
-
4 cups diced butternut squash
1 can coconut milk
1/3 tsp nutmeg
1 medium onion diced
2 - 3 cloves of garlic minced, taste
3 Tbsp olive oil
1 Tbsp fennel seeds
1 tsp basil
1 tsp oregano
2 tsp salt or herbamare
1 pound ground pork
4 cups spinach
Tips
Nutritional Yeast can be added to give it a cheesy flavor.
Directions
Peel and dice butternut squash.
Bring butternut squash to a boil in small pot of water. Lower heat to gentle boil, cook 8 to 10 minutes until tender.
Dice medium onion. Saute onion and garlic in olive oil. Add fennel, basil, oregano, and salt or herbamare to the onions while cooking onions.
After 5 minutes or when onions are partially translucent, add meat and cook until meat is cooked thoroughly. Add spinach when meat is cooked.
When butternut squash is tender, drain and put it in a blender with one can coconut milk and nutmeg. Blend until creamy.
Add squash sauce to meat mixture.
This makes enough sauce for 2 pounds of pasta.
Cook your pasta of choice according to the package directions. When pasta is done, add sauce to pasta and serve.
*Calories from pasta is not included in the recipe because we make a pound of gluten free pasta and a pound of whole wheat pasta and split the sauce between the two so we can meet the dietary needs of all the family members.
Serving Size: 8
Bring butternut squash to a boil in small pot of water. Lower heat to gentle boil, cook 8 to 10 minutes until tender.
Dice medium onion. Saute onion and garlic in olive oil. Add fennel, basil, oregano, and salt or herbamare to the onions while cooking onions.
After 5 minutes or when onions are partially translucent, add meat and cook until meat is cooked thoroughly. Add spinach when meat is cooked.
When butternut squash is tender, drain and put it in a blender with one can coconut milk and nutmeg. Blend until creamy.
Add squash sauce to meat mixture.
This makes enough sauce for 2 pounds of pasta.
Cook your pasta of choice according to the package directions. When pasta is done, add sauce to pasta and serve.
*Calories from pasta is not included in the recipe because we make a pound of gluten free pasta and a pound of whole wheat pasta and split the sauce between the two so we can meet the dietary needs of all the family members.
Serving Size: 8