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Modifying Recipe "Creamy Squash Sauce"
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Appetizers
Beverages
Breads
Desserts
Main Dishes
Misc
Sauces
Side Dishes
Soups
Ingredients:
1 medium butternut squash, peeled, diced and steamed (3 cups) 2 cups soymilk 2 T. arrowroot (or cornstarch) 3 T. olive oil 1 cup thinly sliced celery, cut on diagonal 1/2 peeled and thinly sliced carrots, cut on the diagonal 2 cups diced onions 2 tsp. dried rosemary 1 T. savory 1 T. of minced garlic 1 1/2 tsp. sea salt 2 T. chopped basil (or 2 teaspoons of dried basil) 6 cups of cooked pasta (whole wheat pasta fettuccine is especially good)
Directions:
Blend the steamed squash with the soymilk and the arrowroot or cornstarch until smooth. Set aside. Heat oil in saucepan. Sauté the celery, onions, carrots, and seasonings for about 5 minutes. Add the squash mixture and continue cooking, stirring constantly until the sauce has thickened. Spoon the sauce over the cooked pasta. Variation: Substitute 1 1/2 cups broccoli florets for the celery and 1 cup quartered mushrooms for the carrots. Or you may wish to use these vegetables in addition to the celery and carrots.
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