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Prep
Difficulty
Easy
Time
Estimate
1 hour
Roast the squash. Simmer the vegetables. Prepare and thinly slice the beets. Start to sear them, especially if you are going to need to do a few batches in one pan. Boil the pasta. Puree the veggies. Toss the sauce on and finish up those beets.
Imagine orange colored macaroni, but without any of the orange-powder packets… or even any cheese. This is simply veggies pureed into a sauce that coats the pasta. You may be happy leaving it vegan or you may add a generous handful or two of shredded cheddar (our preference as we are cheese obsessed). Either way, this is creamy, almost sweet & nutty goodness— and as a bonus it looks just like Macaroni n Cheese.
At the start of spring or fall, baby beets arrive and if you are lucky they will still have their greens attached looking oh so charming. With a rough scrub and a sharp knife these thin beet slices sear up to quickly become salty-olive oil-chip-like. If you enjoy Kale Chips- these are rather reminiscent.
