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Leo now makes a pasta sauce from butternut squash. Top it off with crispy butter sage and it’s a delicious!

Signing off,



I gave my mom one butternut squash (because it’s alkaline-producing, tired of hearing that yet?), and this was what she made. It was so tasty, I decided to make it myself.

frying pan

butternut squash, 1
ginger, 2 teaspoons, chopped
garlic, 2 cloves, chopped
soy sauce, 2 tablespoons or as desired

Chop the ginger & garlic and heat up at low-med on the pan with a bit of veg oil.
Let these the flavours cook into the oil for a couple minutes.

Chop the butternut squash into large bite sized pieces and add to the pan.

Cover for a 2-3 min.

Add the soy sauce and mix with all ingredients. Cover again until the squash is a soft consistency and the skin is tender, meaning it’s ready to serve.

Squash – chinese mom style!



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