|Squash sauce stirred into pasta or rice makes a nice autumn meal.|
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.
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.
|Help||Abbreviations | Conversions | Cooking tips|