Squash Bolognese Sauce

I made this with a butternut squash Peter brought home, but any winter squash should do. It was inspired by butternut squash beefaroni, the least dairy butternut and ground beef pasta recipe I could find at the time.

Serves: 6

Ingredients

• 1 lb. dry pasta
• 2 T. olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 ½ lb. ground beef
• 1 small jar marinara sauce (or equivalent amount of canned chopped tomatoes)
• 1 small winter squash
• 1 tsp. oregano
• 1 tsp. paprika
• basil to taste
• marjoram to taste
• sage to taste
• ½ tsp. salt
• ½ tsp. ground pepper

Directions

1. Cook squash in the oven or Instant Pot.
2. Cook pasta according to package directions.
3. Fry onions in olive oil in a cast iron pan.
4. Add garlic; fry briefly.
5. Add ground beef and spices; brown the beef.
6. Drain off some fat, if you’re that sort of person.
7. Add sauce and heat through.
8. Serve over pasta.