This kid-friendly butternut squash sauce goes great over any kind of pasta and makes enough to freeze for another night. Easily vegan or dairy-free.
This recipe makes a double batch of sauce (3 cups sauce per pound of dry pasta), so enjoy half and freeze half for another night. For the best consistency, hold off on adding the cheese to the sauce you’ll be freezing. It’s best when combined with warmed sauce and hot, freshly cooked pasta just before serving.
Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help:
Best sauce-to-pasta ratio: 3 cups of sauce for every 1 pound of uncooked pasta. If you typically cook less than a full pound of pasta, portion accordingly when freezing.
To freeze in a plastic freezer bag or reusable silicone bag, press out as much of the air as possible and lay the bags flat on a cookie sheet to freeze. Stack the bags once frozen. For best taste and texture, enjoy frozen sauce within 4 months.
Nutrition calculation is for the sauce itself (no pasta) and includes the Parmesan cheese.