Sometimes I leave the house without dinner in the slow cooker. For days like that, this pasta sauce is easy to put together and tastes like you really put a ton of effort into it. In fact, it’s good enough to serve at your next dinner party!
Tip: Hate trying to carve a giant winter squash? Worry about cutting yourself? Some winter squash are huge and cutting them can be intimidating. Next time, try softening it up in the oven first. Poke holes in your squash, place on a cookie sheet, and cook for 15 to 20 minutes at 375 degrees. Take it out and let it cool enough so that you can touch it. You should be able to slice through it much easier. You can also use pre-cooked purée from your slow cooker!
- 2 cups winter squash, peeled seeded and chopped (or pre-cooked purée)
- 1 tablespoon Better Than Bouillon No Chicken Base (or other vegan chick’n base)
- 3 to 4 cups water
- 2 tablespoons fresh sage, chopped (or 1 teaspoon dried sage)
- a few drops to ¼ teaspoon liquid smoke, to taste
- 1 teaspoon balsamic vinegar
- salt and pepper to taste
- cooked pasta, for serving
- In a saucepan with a lid, add the prepared squash, bouillon, and add enough water to completely cover the squash. The amount of water needed will vary on the size of pan you choose to use.
- Cook with lid on over medium heat for about 10 to 15 minutes, or until you can pierce the squash easily with a fork.
- Remove the lid and turn the heat to medium high. Add the sage and mash the squash with a wooden spoon as you stir. Cook down until the extra water has evaporated and it is a thick sauce. (If it was almost cooked dry in step 2, add ½ to 1 cup extra water, then mash.)
- Add the liquid smoke, vinegar, and salt and pepper. Taste and add more salt, pepper, or sage if it doesn’t make you happy yet.
- Serve over cooked pasta.