Directions
Step 1
In a medium size pot simmer the oil with the onion covered until the onion is soft, not burned. Add the squash and a cup of water, bring to boil, add a pinch of salt and let it cook covered until tender, it shouldn’t be watery and you may want to mash it a bit to make it creamy. (If too watery should cook it a little longer uncovered).
Step 2
Cook pasta following directions on the box. Drain and add it to the squash sauce. Mix well and serve adding a little pepper to taste and grated Parmesan cheese.
Ingredients for four
- 1/2 lb. Butternut Squash & 1/2 lb. Zucchini Squash – diced
- 2 tablespoons Extra virgin olive oil
- 1 White Onion, finely chopped or shredded
- 1 tsp per serving Parmesan cheese (skip for a dairy-free recipe)
- Sea salt & black pepper to taste
- Buckwheat Pasta 2 oz. raw weight per person
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