From what I’ve read, there are Whole30 compliant barbecue sauces out there. My main problem is that there’s so many ingredients I’m allergic to (tomatoes, garlic, etc) that even if I could find one that was compliant, I’d be allergic to it. How sad is that? I read that sometimes when people complete a Whole30 their food allergies disappear or are eliminated. I’m hoping that will be the case with me. I’m too scared to ever try dairy again, but I’d love to be able to reintroduce the tomatoes and garlic. I have noticed that since I’ve been eating pretty strict Paleo, my seasonal allergies have all but vanished. I went on a bit of a spell where I was reintroducing the oats – and guess what? The seasonal allergies came back. Got rid of the oats, got rid of the allergies. Woot woot!
I borrowed It Starts With Food from the library and read it twice before I had to return it. I even took it back a day late and paid the fifteen cent fine to keep it one more night. I just can’t bring myself to pay upwards of $20 for a book. Sorry Whole30 people. You have a great program and loads of great information, but I just can’t do it. I’ll tell the world about you though! Anyway, I finally came across a copy of the book at a second hand store. It was sort of unbelievable. The dust jacket was missing, and all I could see was the title on the side. My first thought was, “I’ve heard of that before.” It took a minute to sink in before I realized what I was seeing. I gasped, nearly choked on myself, and grabbed it from the shelf. Because it was missing the dust jacket, I was able to get it for less than the other hard-bound books. I got my very own copy for $1.50. What crazy person gave that book away? It was an older edition of the book, so I have to believe in my little heart that the person who donated it had read it so many times they had it memorized and decided to share this knowledge with someone else. So I will pay it forward. Once I memorize the contents of this book, I will donate it. But until then, it’s MINE!
Anyway, the point of this story (yes, there is a point) is that I was perusing the recipes and came across a recipe for a homemade barbecue sauce. I really wanted to try it, but it called for a cup of tomato sauce and that just wasn’t going to fly. So I did what I do in all recipes that call for tomato sauce – I subbed it out with pureed butternut squash. So, as always, my caveat is that you can always substitute tomato sauce in most of my recipes when I call for pureed butternut squash. If you do that here, you’ll almost be making the recipe from the book. So if you like it, it might be worth picking up a copy of the book to see what other delicious offerings they have. Oh, and they also have a cook book, I’ve been keeping an eye out for that one, too.
In the past, I would have added a tablespoon or so of honey to a sauce like this. Trust me, you won’t even miss it. It was so delicious I can hardly contain myself. It had just a little bit of zip to it, but not so much that it was overpowering or making the back of my head sweat. Yes, that’s what happens when I eat spicy food. Not so good for the hairdo, but I suppose it’s not the worst thing that could happen.
1 heaping cup (dry measure) cubed butternut squash
1⁄4 cup unsweetened applesauce
2 T. raw apple cider vinegar
2 T. coconut aminos
1 T. Dijon mustard
10 dashes hot sauce
1⁄4 tsp black pepper
1⁄2 T. ghee
1 T. chili powder (use less if you don’t like it as spicy)
1⁄2 tsp paprika
Fill a small saucepan with water and bring to a boil. Add butternut squash and cook 15 minutes or until very soft. Drain, and put squash in the blender. Add remaining ingredients. If the squash is still hot there is no need to melt the ghee (if your squash is cold or room temperature melt ghee first). Puree until smooth. Check seasonings and adjust if necessary.
Let cool completely and then store in the refrigerator in an airtight container.