Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Sue Lance
1 butternut squash
2 medium broccoli heads
2 1/2 cups dry brown rice pasta
4 garlic cloves
1/2 cup almond, coconut or flax seed milk
3 TBS nutritional yeast
1 tsp. garlic powder
Preheat oven to 350 degrees. Bake the squash whole and unpeeled for 30 minutes. Overbaking may cause problems with the preparation later.
Separate the broccoli into small florets and cut the broccoli stems into small pieces.
Boil the pasta as instructed on the package, being careful not to overcook it.
Cut the squash in half and remove the seeds. Cut the squash into smaller pieces and steam it covered with the garlic cloves for 10 minutes.
In a separate pot, put the broccoli stem pieces with a bit of water and steam them covered for five minutes. After five minutes add the broccoli florets and continue steaming covered for 3 to 4 minutes. Drain the water from the broccoli.
Drain the water from the butternut squash and remove it from the heat. Add the milk choice, nutritional yeast, sea salt and garlic powder to the pot and blend it well with an immersion blender (or in a regular blender) until it is smooth and creamy. Once smooth, add the parsley flakes and pepper to the creamy butternut and mix it with a spoon.
Bring the creamy sauce to a gentle low boil and add the pasta and broccoli while stirring gently with a wooden spoon.
(This recipe was contributed as part of a "Cook of the Week" feature.)