Alas, I've been too busy with work and have been relying on simple meals to get me through. My meal formula for busy times is: a bean, a green, and a grain (or potatoes or pasta) with salad. Top everything with a great sauce, and you have a simple yet satisfying meal—which brings me to today's recipe.
This recipe for a beautifully creamy butternut squash sauce tastes a little different than traditional cheese sauce but has a similar texture and consistency. Try it on grain or potato bowls, on steamed vegetables, or experiment with different types of gluten-free pasta.
Make the sauce while you are boiling the water and cooking your pasta and everything will be ready at the same time.
makes 2 medium or 4 small servings
1 cup peeled and cubed frozen butternut squash
1/2 cup peeled and cubed potato (any kind)
1/2 cup cubed red or orange bell pepper
1/4 cup cut onion
1 clove garlic
1 1/2 cups water
1/2 Tablespoon apple cider vinegar
1/2 Tablespoon lemon juice
1 Tablespoon tahini
1 Tablespoon light miso
1/4 cup packed minced parsley leaves and tender stems (optional)
1 1/2 cups dry gluten-free pasta
For the sauce: Add the the butternut squash, potato, bell pepper, onion, garlic, and water to a medium saucepan. Bring to a boil over medium-high heat, cover, reduce heat to medium, and simmer until tender, about 10-15 minutes.
Garnish with salt and pepper to taste, and a sprinkle of smoked paprika. Yum!
To your health and happiness,
Beans and Rice