May 28 - Day 313

Butternut Squash Pasta Sauce.

In a large saucepan or dutch oven, heat 1/4 cup of olive oil over med-high. Add 1 onion, coarsely chopped, season with salt and pepper and cook until soft and translucent, about 5 min. Add 3 cloves of minced garlic and cook just until garlic releases flavour. Add 1 butternut squash, peeled and cubed, 1 cup vegetable broth and a sprinkle of oregano. Cover, bring to a boil, lower heat, and simmer fro about 10 minutes, until the squash is fork tender. Now check how much broth is left. You want enough to make a moist sauce, but not too much that it's runny. I simmered about 5 more minutes uncovered until I got the right consistency. Mash the squash with the back of a wooden spoon. Serve over whole wheat pasta and top with sauteed mushrooms and tomato. Source: thenourishinggourmet.com Cooking tunes: a Mother Mother medley.