Squash Sauce

• large sauce pan with lid
• wooden spoon

• 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

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.

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