mom sauce jar
May 26, 2020

Mom’s Sauce

By Ange's Table

Good morning!  How was your holiday weekend?

I hope that you were able to enjoy yourself, in a safe manner. 

I think we have come to the point where we need to start interacting with other people.  I don’t think that going to a concert with 5000 other people, or a shopping mall with the same is a safe thing to do yet.  Not everyone will take the same care to keep others safe, as you or I would.  I think that if we have loved ones, either family or friends, that have been well, and have not had contact with COVID positive persons, we can see them.  I feel we should start with activities that can be done outside.  This is what makes me feel most safe.

So while I have had time home, I made myself a huge batch of my sauce.  Now most of your will remember that I cannot eat most nightshades.  Tomato is somehting that I have not been able to re-introduce into my diet.  It has been YEARS, and I have tried a few times.  Tomato is just not for me.  Thankfully I have come up with fantastic substitutions, most importantly is this sauce.  

Butternut has the sweetness of tomato, and I feel it works so well. 

peel butternut squash
Peel the butternut squash
scoop out seeds from butternut squash
Scoop out those seeds
starting onion and basil for sauce
Cook onions with basil in good olive oil
coat butternut in oil with basil and onion
Toss butternut in oil mixture
cover butternut with water
Cover with water, cook until tender
careful blending super hot
Carefully scoop hot butternut squash into blender
blended butternut in blender
Blend until smooth
add blended butternut to liquid
Add blended squash back to reserved liquid
cook blended sauce down by a third
Cook until sauce reduces by 1/3
filling jars for mom sauce
Ladle sauce into freezer safe jars
2 jars moms sauce
All ready for any recipe

Mom’s Sauce

  • 2 tbsp olive oil
  • 1 medium onion, sliced
  • 3/4 tsp freeze dried basil or large bunch of fresh basil leaves
  • 2 1/2 tsp Seasoned Salt Mix
  • 1 large butternut squash, peeled, seeded and chopped
  • 6 cups water 

Use a large heavy bottom pot.  Add oil, onion and basil to pot.  Season with 1 tsp salt.  Cook over medium heat until soft.

Add in chopped butternut squash, coat well in oil mixture.  Cover with water.  Bring to a boil.  Reduce heat, simmer until butternut squash is tender.

Carefully remove butternut squash to a blender.  Keep cooking liquid in pot.  Work in batches if needed.  Blend the squash until it is smooth.  Add back to reserved cooking liquid.

Again bring to boil, reduce heat, simmer uncovered until sauce reduces by 1/3. Season to taste.  Stir frequently. 

Let cool, divide into storage jars.

I use this as you would “passata” or strained tomatoes.  I will also use this to replace ketchup in a recipe.   

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