I first tried this recipe was two years ago for the family Christmas and it was a big hit, especially with the kids. They automatically turned away from the vegetables and chose this not even realizing the goodness hidden in the sauce that has an appearance similar to macaroni and cheese. Now that’s sneaky. Best part is they gobbled it up! Empty plates! Not to mention the adults love it too. I’ve made it a couple times and it always gets the same results. So for everyone who has asked me for the recipe – here it is!
2 tbsp olive oil (EVOO)
1 large onion, or 2 small, thinly sliced
1 red pepper, diced
4 cloves garlic, sliced
2 tsp. Italian seasoning
3 tomatoes, cut into wedges
2 cans of vegetable stock
1 can of tomato paste (6 oz)
1 butternut squash, peeled and diced into small pieces
2 cups almond milk
2 tbsp corn starch
SALT & PEPPER
fresh fettuccine pasta
1. In a deep dish skillet, or a large pot, heat the olive oil before adding the onions. Salt the onions to bring out all their delicious juices.
2. Once the onions are starting to caramelize add the red pepper. Cook for a couple more minutes before adding the garlic and Italian seasoning – as well as a bit more salt and bit of pepper.
3. After a couple minutes, once the garlic has a bit of colour, add the tomato wedges. Salt the tomatoes. Mix up and let the tomatoes cook down, stirring occasionally, as you prepare the squash.
4. Peel the squash, don’t cut yourself. Remember to stir the tomato-onion sauce. Dice squash into small pieces, about 1 cm by 1 cm so that they can cook in about 20-30 minutes instead of taking forever. Finally, the squash is all cut up and waiting to go.
5. Add the vegetable stock to deglaze the pan.
6. Stir in the tomato paste.
7. Bring the liquid to a light boil before adding the diced squash. Keep the water simmering for roughly 25 minutes, until the squash is soft enough to be stabbed with a fork.
8. Now we break out the power tools. You can use an emulsion blender or regular blender depending on what’s available to you; although, the emulsion blender is probably 10 times more efficient and is a good investment if you make a lot of sauces and soups…plus, you feel really bad ass when you use it.
9. In a small bowl, whisk together the almond milk and the cornstarch. Let it sit for a couple minutes. While it sits, go back to your recipe and season it well. More salt and pepper – we have a reoccurring theme.
10. Stir in the almond milk to the pureed squash sauce.
11. Toss with cooked fettuccine pasta.