Yummy Photos to Get You Through Hump Day!

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?!

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

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? ;)