let the butternut
squash brown a little before
adding tomatoes
source, 4 servings
1/2 lb penne, cooked; olive oil, s&p, red pepper flakes, 3 sliced shallots, 2 smashed cloves garlic, 2 c chopped tomatoes, 5 c diced butternut squash; toppings: more red pepper flakes, parsley, vegan parm
heat oil, garlic, shallots, spices; add squash, tomatoes; cook until squash is done, add pasta; serve with toppings
haikuveg 