Hello all! Let us embrace the awesome that is October. Fall is here, leaves will soon be red, pumpkins are at their peak and VEGAN FRIGGIN' MOFO. There are countless other reason why October is near and dear to me, but for now, let's focus on the good eats. I've been trying to hit up the farmer's markets in my town as much as possible before they disappear until Spring again. Last week, they finally started selling squash! I opted for some butternut instead of pumpkin because my bag wasn't big enough to carry one. It resulted in a tasty orzo recipe with a rich butternut sauce! I certainly prefer standard pastas to orzo, but this was a nice way to force me out of culinary snobbery.
Butternut Squash Sauce
1 small butternut squash
3 tbs olive oil
3 cloves garlic, minced
1/2 box of orzo
2 tbs tomato paste
2 tbs Earth Balance
1 tsp dried sage
1/4 tsp nutmeg
1/2 cup soy milk
salt and pepper to taste
Preheat oven to 400 degrees. Peel, seed and dice your butternut squash. Put in a 9x9 casserole dish and combine with olive oil and garlic. Salt and pepper it, and roast it for about 30 minutes.
Meanwhile, cook your orzo according to the package. When the squash is finished, add it and the remaining oil in the casserole dish to a food processor. Add the remaining ingredients to the food processor, minus the soy milk. Blend while adding the soy milk in a steady stream. You can add more or less soy milk depending on who thick you want your sauce.
Oh man, I have a butternut squash here at home just waiting for a dish like this. Awesome!!
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