Creamy Squash Sauce

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.