One my main goals as part of my attempt to take better care of myself is to include more vegetables in all our meals. Pasta sauce seemed like an obvious place in which to sneak additional veg so I decided to try adding butternut squash puree along with the usual tomato. Turns out this also has several bonus points – I can puree a whole squash and then freeze what’s left so it doesn’t go to waste and can even be eaten in summer once the shops have stopped stocking them. Additionally the squash provides the sweetness that can sometimes be lacking in tomato sauces, removing the need to add sugar. Finally this sauce freezes really well so it’s super easy to make up a large batch and have the rest ready to defrost when you’re feeling lazy.
Ingredients to serve 6-8:
- 1 onion
- 8 oz diced pancetta or bacon
- 2 cups pureed butternut squash
- 1 clove garlic
- 2 cans tomatoes (I prefer the fire roasted variety if you can find them)
- Dried or fresh assorted mediterranean herbs like basil, oregano and thyme
Chop and fry the onions in oil over a medium to high heat until cooked through and browning. Crush the garlic and add it along with the meat and continue to heat until cooked through. Add everything else, turn the heat down and simmer until thickened, about 20 minutes. If you’re using fresh herbs you probably want to wait and add them near the end of cooking.
Serve over a cheese ravioli (or tortellini) or with regular pasta (shape of your choice) and grated parmesan.
Since I’m using butternut squash, this also counts as one of my #monthlyveg dishes and one I’ll definitely be making again. I actually preferred it to the tomato sauce I usually make.