Oh wow……wow… I just invented an amazing pasta sauce!
Don’s wife Shelly, (our property’s former owners) asked if the Candy Roaster squash we planted ever produced anything for us. I told her they didn’t this year and I was sad because I love winter squash and was so looking forward to trying this variety for the first time ever. Well, she happened to still have some puree she had made, stored in her deep freezer from last year’s harvest, she gave me a bag, I’d say it was about 2 lbs worth. It’s semi-sweet like pumpkin, so you can you pumpkin in place of it in this recipe. But not canned pumpkin, its got to be freshly cooked and pureed. Sauce is as follows:
Approx. 2 – 2 1/2 cups if winter squash pureed
1 pkg. Firm tofu, drained and crumbled
1 1/2 cups frozen chopped spinach (or fresh would work too)
2 – 3 tablespoons of earth balance margarine
1 1/2 cups of veggie broth
1 tsp. Salt
1 Tbsp. dried Savory
2 tsp. ground Sage
1/2 – 1 tsp. ground Ginger
4 tsp. ground Coriander
Lastly, a small spoonful of capers as topping garnish per serving. (A must to help the flavors really pop!)
Stir together all sauce ingredients in a large pot until well mixed and fully heated through.
Serve over your favorite pasta (we used some spinach Fettuccini), sprinkle capers and some vegan Parma on top.