His Name was Dr. O’Pullinteeth
Hello my little butternut squash. How are you doing today? Hungry?
Why, yes, of course I have a delectable marinara sauce to share with you. It’s accompanied with squash and white beans for added fiber. We like to keep it regular around here. All for you my little pumpkin muffin.
Speaking of pumpkins, have you carved your Jack-O-Lantern yet? I always carve mine with four teeth, two on bottom, two on the top.
Because that’s what I looked like when I was 13. His name was Dr. O’Pullinteeth. Yes, that’s because he decided to pull 10 of my baby teeth out at one time. This was his remedy for detering braces. I don’t know what’s worse having a metal workers’ convention in my mouth or having four teeth. Having four teeth definitely helped scare off the boys in that whole I’m an awkward angry hormone just waiting to go Carrie on my next victim. Thanks for that Dr. O’Pullinteeth. You really screwed up my game. Maybe that’s why you weren’t invited to my wedding.
Luckily, you can still eat pasta with four teeth otherwise I would have been an awkward hungry angry hormone eating my victims. Yikes.
What’s in store for your weekend? I found my mom’s/grandma’s Italian Wedding Soup recipe. It is highly involved, looks like a day affair but definitely worth the efforts. Looking for something simple? Try this marinara sauce. It freezes well, too.
Have a fab Friday, friends!
White Bean and Squash Marinara
- 1 tablespoon of olive oil
- 1/2 onion, chopped
- 1 squash, grated
- 2 teaspoons of minced garlic
- 6 oz. tomato paste
- 14.5 oz. can of diced tomatoes
- 2 tablespoons of tomato sauce
- 1/4 cup of red wine
- 15 oz. can of white beans
- 1 teaspoon of oregano, basil, thyme, parsley, and red pepper flakes
Heat oil in a large skillet. Add squash, onion and garlic. Saute for about 3-4 minutes.
Add the next four ingredients and let it simmer for another 2-3 minutes. Add the white beans and seasonings. Simmer for 2-3 minutes.
Serve atop of the pasta of your choice.