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,
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? ;)