-Oil of choice for roasting
-Water for boiling
1. Add chopped squash, onions, and 2 teaspoons garlic granules with a drizzle of oil to favorite roasting dish and roast on 400 for about 40 minutes. Every oven is different, so check at around 30 minutes. Remove when tender.
2. Bring water to a boil and cook your pasta
3. Add some oil to a pan and saute mushrooms until tender.
4. Steam the peas.
5. When the squash is done, place in a blender with 1 tablespoon of garlic granules, 1/2 teaspoon salt, and pepper to taste. Blend, adding water until desired consistency. I added quite a bit of water and it didn’t dilute the taste.
6. Toss some of the sauce with your pasta. Add mushrooms, peas and combine.
7. Freeze leftover squash for another day.
*This makes a very sweet sauce. It’s a fun twist on your everyday red sauce, or your pasta primavera.
*Experiment with different varieties of squash; I’ve used butternut and kombucha.
*Add different veggies to this dish to transform the flavor: chopped tomatoes, basil, asparagus, different mushrooms, green beans, broccoli, Brussels sprouts, etc.