{Butternut Squash Pasta Sauce}

Remember my {post} about my overabundance of squash?
Yeah, it’s still a problem.

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In my desperation to diminish the piling masses of butternut, pumpkin and acorn overtaking my counter I found this gem by
{The Nourishing Gourmet}.

Pasta sauce made out of veggies.  I dig it.

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Although the sweetness was a bit overpowering for my liking, the hubs was just excited to have pasta again (brown rice pasta…can’t tell the difference).  I’ll take that as a win!

yays: super easy recipe, basil, discovering brown rice pasta and plenty of leftovers (if you’re only feeding two)
nays: even after using a food processor the sauce has a “gritty” texture that constantly reminds you this really isn’t pasta sauce.  Don’t accidentally add too many of “splashes” of wine, it’s an unfortunate mistake.

Happy squashing!
{Devin}


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