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Yummy Photos to Get You Through Hump Day!

11/5/2013

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It dawned on me today that I did something incredibly incredibly cruel to you all, yesterday. And I am here to take full responsibility for my mistake. I don’t know what I was thinking - apparently I wasn’t thinking at all. You have been such a loyal group of friends to follow me, through thick and thin, and then I go and do something like this?

I’m sorry. Really, I am.

I will never ever ever EVER post a recipe again that doesn’t also include dynamic photos of the final product. I mean, HELLOOOOOOO?!

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I feel so relieved.

So without further ado, I will share with you how yes, tonight, for the third night in a row, I savoured, enjoyed, delighted over...fuck, DEVOURED the amazing Smokey Butternut Squash Sauce with Pasta and Veggies brought to you by the lovely Angela over at Oh She Glows.

Peace and Greens,

Hannah
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To make today’s version, here’s all you need to do::

1. Prepare 1 cup of your favorite whole wheat pasta according to package directions, and set aside.
2. Roast 1 cup whole, washed brussel sprouts for 30 minutes, or until slightly charred, at 400 degrees. (Toss in olive oil and salt, first.)
3. For last 15 minutes of brussel-sprout roasting time, add 1 bulb chopped fennel. (Also oil and salt first.)
4. Add ½-1 cup ANGELA’S AWESOME SAUCE to pasta over medium heat, and stir until well-coated and warm.

Serve all together, topped with thawed frozen peas and a dash of Smoked Paprika!



Do you forgive me, now? ;)
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