Satisfying a group of hungry non-vegans is always a challenge, since they most likely have written off anything you make as being “too healthy.” Having been in this situation more than one time, I have developed this recipe as part my full proof plan. When faced with a challenge, you have to bring your big guns. This recipe is it for me. Take a simple and beloved dish, pasta with red sauce, eliminate the refined flour, simple carbs and gluten, ramp of the flavor and voilá, a killer vegan dish that will leave you victorious every time.
THK Butternut Squash Pasta
1 large Butternut Squash
1 Can Organic Pasta Sauce
3-4 Cloves Garlic, diced
1/2 Onion, diced
3 Tbs Olive Oil
3 Carrots, peeled and chopped
3 Celery Stalks, chopped
1 Leek, thoroughly washed and chopped
2 Tbs Thyme, freshly diced
1 Tbs Oregano, freshly diced
For Butternut Squash –
Heat oven to 350° F
Slice butternut squash lengthwise and scoop out seeds and strings. Then slice into moon shaped pieces. About 1 cm wide.
Coat baking dish or cookie sheet with olive oil and add butternut squash. Lightly coat eat piece with olive oil.
Place in oven for about 25-40 minutes, until soft. Once cooked, remove from oven and peel off the skin of the butternut squash. Put aside to be topped with sauce.
For the Sauce –
In a large pot heat 3 Tbs of olive oil on medium-to-low heat and add garlic and onions. Cook for about 10 minutes.
Once garlic and onions begin to soften, add carrots, leeks and celery.
Cook for about 10 minutes and then add pasta sauce, thyme and oregano.
Cook for a minimum of 15 minutes on low heat so that the flavors can combine. This sauce is always better the longer you cook it, as the flavors will infuse and become more rich.
Once the sauce is ready, add unheated sea salt to taste.
Serve over butternut squash and feel free to add nutritional yeast or cashew parmesan cheese to enhance creaminess.