Squash sauce stirred into pasta or rice makes a nice autumn meal.
Yield: 4 servings
Time: 20 minutes
Tools
- large sauce pan with lid
- wooden spoon
Ingredients
- 2 T olive oil
- 1 medium onion, diced
- salt
- 2 pounds squash (delicata or butternut), peeled, seeded, and diced
- 2 t fresh sage, minced
- 1 c vegetable stock
- ½ c cashew cream
- black pepper
- ½ c vegan parmesan
- 2 T parsley
Directions
Heat oil over medium heat, add onion and a dash of salt, and sauté about 5 minutes, until soft.
Add squash and sage to onion and mix well. Add stock, bring to boil, reduce heat, cover, and simmer about 5 minutes, until squash is tender.
Optional: Mash some of the sauce to make it thicker with fewer chunks of squash.
Add cream and pepper and simmer for 2 minutes.
Stir into cooked pasta or rice and top with parmesan and parsley.
Notes
Adapted from the recipe for “Pasta with Squash Sauce and Parmesan” in Jack Bishop’s A Year in a Vegetarian Kitchen: Easy seasonal dishes for family and friends.
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