Milk Allergic/Sensitive Recipe: Butternut and Ham Pasta

My girls devoured this and Derek and I love it too. It was pretty easy to make and sort of cooked itself 🙂

Butternut and and Ham Pasta

  •  Butternut squash, peeled gutted and cut in uniform cubes
  • Leftoever ham pieces, cubed
  • Bowtie Pasta (cooked according to package)
  • Olive Oil
  • 3-6 cloves garlic, minced
  • Rubbed sage to taste
  • salt and pepper to taste
  • Chicken Broth
  • Corn or Arrowroot Starch
  • (Onions sauted with the garlic or peas or spinach added in the last few minutes would be amazing too)
  • (Parmesan if you’re not dairy free)


  1. In a saute pan, heat the oil and cook garlic and sage until garlic browned and aromatic.  Add squash chunks and cook for a minute or two. 
  2. Pour in enough chicken broth to not quite cover your squash (our squash was huge!).  Bring to a boil, cover and simmer. Stir now and then. Cook until squash is tender.
  3. Add peas or spinach, if desired.
  4. Using a slotted spoon scoop out squash into a container with your pasta and ham chunks. Turn the pan back up to high.
  5. Mix about a tablespoon of arrowroot or corn starch with about 1/4 cold chicken broth or water.  Add to the boiling chicken/squash broth.  Stir til thickened.  (Repeat with more starch if necessary).
  6. Enjoy and feed to happy babies who like to mousse their hair with the broth.