Good Gravy! This Is Not The Sauce Grandma Always Made!
I get bored if I always have to eat pumpkin and squash like a dessert, slimed up with some sort of treacle, bedecked with marshmallows or swimming in butter and brown sugar. When fall rolls around each year, I am excited by these sweet applications, of course. They are almost like desserts that are actually good for you, with their mega-doses of beta carotene and all of their other nutrients!
By Thanksgiving, however, I am heartily tired of these sugary enticements. I am craving something savory, something different, something I’ve never tried before. But I would still like to use these glowing golden gourds to reap the health benefits they give.
That’s why I was attracted to Ania’s unusual recipe using butternut squash (they call it a pumpkin where she lives) that doesn’t have even the faintest hint of sweetness about it. Instead, it is zesty and spicy! It even gets bonus points for having spinach. To top it off, there is pasta – the bane of my existence, but the most satisfying carb in the world.
Finally, a squash dish that I can actually enjoy for dinner, with leftovers for lunch the next day. It even looks like it would be good if it were served chilled, which means that I can take it along on my adventures.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: When you are cooking your pasta, put a few drops of cooking oil and a dash or two of salt in your water. The oil will keep your pasta from sticking together in clumps and the salt will season it so that it doesn’t taste bland, plus it may be just enough so that you do not have to add any more salt to the sauce.
Recipe and image courtesy of Ania at Lazy Cat Kitchen
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