Roasted Butternut Squash Pasta Sauce

This recipe kind of happened by accident. It was a Wednesday a few weeks back and it was cold and gloomy (difficult to imagine at the moment with the wonderful weather happening right now - but try really hard). 

Wednesdays are always my extra busy day. I work part-time as a therapist and I love my day job, I can work around the school run and so I'm lucky to be able to drop Ariana off every morning. On Wednesdays I work in between the school runs so it's always a bit of a rush to get home in time from clients' to leave in time for the school pick up...

Then when I get home the last thing my brain wants to do it decide what to make for dinner. Especially now, when I'm having to make a million and one more decisions and questions about what we can safely eat. Luckily I've banned all gluten from the house so I can dive into the pantry and make something safe without having to think too hard. And I have meal planned for as long as I can remember, but this Wednesday was one just after Ariana was diagnosed, my weekly shop was too hard to even contemplate, and I was a bit overwhelmed so the pantry was looking bare after my cull.

But there were a couple of beautiful looking butternut squashes that came to my rescue. 

2 Medium sized Butternut Squash(es?)
1 small white onion
1 clove of garlic
A large handful of fresh sage (about a tablespoon)
Oil to cook onions and garlic.
Salt and Pepper to taste. 

Once again I am showing off my laziness, I'm wondering if I should start calling it ingeniousness and making positive thing of it...
I hate chopping butternut squash, I always think I'm going to chop my fingers off. So I poked a few holes in each squash with a fork and cooked for an hour at Gas Mark 4.
Whilst they were cooking I chopped the onion and crushed the garlic and fried in a splish of nut oil until they were soft but not crispy.
Once the squash had roasted and cooled a bit. I cut them in half (they sliced like a knife through butter), scooped out the seeds and then scooped the flesh into the hot pan with the onion and garlic.
Once it was all mixed into a creamy orangey deliciousness I added the chopped sage and salt and pepper to taste (I never add salt or pepper to Ariana's food so this bit is just for the grown-ups).

We had it with gluten free spaghetti and it didn't need blitzing like some other veg sauces I've made. Making it extra ingenious!!! 

It also freezes well.

Hope you enjoy.

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