Recipe Butternut Squash Creamy Pasta Sauce – Vegan Option
Butternut Squash Creamy Pasta Sauce – Vegan Option Baby Led Feeding. Homemade Baby Food Recipes. Perfect for little hands. Delicious baby weaning recipe.
Ingredients
- 1 Small Butternut Squash
- 2 Tablespoons Olive Oil
- 1 Medium Onion
- 2 Cloves Garlic
- Pinch Black Pepper
- 125 ml Vegetable Stock/Water
- 1 Tablespoon Natural Yogurt or for vegan use 1 tablespoon of almond milk
Method
- Preheat oven to 180ºC
- Peel the butternut squash, cut in half to deseed and then cut into chunks. Drizzle with the olive oil and roast for about 40 minutes (or until it is soft).
- Meanwhile finely chop the onion. Heat a drizzle of olive oil in a frying pan and gently fry the onion until it starts to turn sweet and sticky. This takes about 10 minutes but it’s so worth it.
- Add the garlic to the pan and cook for a further 3 or so minutes stirring well to make sure it doesn’t burn.
- Add in the butternut squash and all the remaining ingredients to the pan and reduce heat to a simmer for 10 minutes.
- While the sauce is cooking bring a pot of water to the boil and cook your pasta as per the package instructions.
- When the pasta is cooked, drain and leave to the side.
- Add all of the sauce ingredients to your blender and blend until smooth and creamy then pour over your pasta stirring well to coat each and every piece.
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Recipe Notes & Tips
This sauce is so handy to make in advance as it freezes really well. I portion mine into ice cube trays for smaller babies and mini muffin tins for older babies. Each one is a perfect baby sized portion. Then just defrost and serve over some pasta.