The yellow squash is growing faster than I can eat it in the garden so it's nice to have a few recipes to use it with
courtesy of the veggie table
|Directions|| Bring large pot of water to boil, add pasta and 1 T salt, and cook until done.|
Meanwhile, melt vegan butter over medium heat, add onion and a dash of salt, and sauté about 5 minutes, until soft. Peel, seed, and dice the squash (½-inch pieces). Add to onion along with sage and mix well. Add stock, bring to boil, reduce heat, cover, and simmer about 5 minutes, until squash is tender. Add soy milk and pepper and simmer about 2 minutes, until just starting to thicken.
Drain pasta, reserving ½ c or so of liquid. Combine pasta with sauce and remaining ingredients. If it's too dry, add a bit of the cooking liquid. Taste, adjust seasonings, and serve with a dish of Vegan Parmesan on the side.