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?!
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
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? ;)