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Creamy Squash Sauce



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.