There are far too many fussy eaters and uneaten meals in our house at the moment, so I’m aiming to rectify this with an inoffensive unarguable meal. The whole family are pasta fiends and butternut squash is one of those universally liked, first weaning foods that even babies don’t object to, so I’m pairing them together in the hope of a winning combination.
Just as I had to transform all meals into sausages for Number One Daughter when she was going through a fussy stage, I’m thinking the preferred method to get the youngest two to eat vegetables is to convert everything into soups and pasta sauces.
- 1 x medium butternut squash, peeled, de-seeded and diced
- 1 x small onion, finely chopped
- 1 x garlic clove, crushed
- 1 x tin chickpeas, drained
- 500ml veg stock
- A few sage leaves, chopped
- A couple of large handfuls of spinach
- Pasta and Feta cheese, for serving
Bring all the ingredients (apart from the spinach) to the boil in a large saucepan. Simmer for 20 minutes then add the chick peas for a further 10 minutes. Blend until smooth.
Return the blended sauce to the pan to keep warm while the pasta cooks. Add the spinach until wilted, stir through the pasta and serve, crumbling feta over it if you like.