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
Ingredients

•  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)

Instructions

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.