Delicata Squash + Crimini Mushroom Cream Sauce

Today, Jeff called me a MacGyver in the kitchen. I think this dinner turned out well too!

For two (quite large) servings, you will need:

• 1 delicata squash
• 1 box whole crimini mushrooms, sliced
• 3 cloves garlic, minced
• 3 T Earth Balance Vegan Buttery Spread
• 1/2 t crushed red pepper
• A few dashes each (or a seasoning blend containing) of the following:
• parsley
• basil
• thyme
• rosemary
• 1/2 c unsweetened almond milk
• 2 T nutritional yeast
• 1 T raw sugar
• salt & pepper to taste

The steps:

1. Stab your squash several times with a fork and microwave on high for 3 minutes. Turn over. Microwave another 3 minutes.
2. While squash is cooking, prep garlic and mushrooms and cook on low with Earth Balance and spices. Cover and let cook on low for about 7-10 minutes, until mushrooms are done.
3. When squash has completed cooking, slice in half (longways) and scoop out the seeds. Scoop flesh into your food processor.
4. Add almond milk and nutritional yeast to the processor and blend until squash is smooth.
5. Add the squash mixture to the pan with mushrooms and garlic. Add sugar. Taste and season.
6. Serve over pasta.