Mary Margaret Chappell
When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.see more from this author
And if you don’t live in a country where you can buy frozen squash?
You can use 20 oz. of fresh squash. However it may take a little longer to cook since you are starting from the raw ingredient. Let us know how it turns out!
I read the previous reviews so came prepared to try this recipe with some added seasonings! I added 2 teaspoons of Thai inspired red curry powder. I also added chopped fresh tomatoes to the blended sauce. Also adding double the minced garlic is a big YES!
Agree with the other reviewers. This was just okay. Flavor bland, and next time I think it could use some additional veggies and less pasta in the bowl to brighten it up. Hubby was not a fan of the black beans, but I didn’t mind them. Next time, I plan on adding some halved cherry tomatoes and maybe some green pepper to the bowl (not the blender). The sauce might have a little more pop with lemon or apple cider vinegar. Considering making this again as a trial, but not a favorite as-is.
I liked this and would make it again. But I used twice as much garlic as the recipe called for. Don’t skip the sprinkling of smoked paprika at the end, I thought it really gave it more flavour.
I made this for dinner tonight and while it was easy to prepare, I was disappointed in the final dish. I found it a little bland and the consistency of the sauce was not as creamy as I would have liked, became more “gluey” as the dish cooled. I did add some almond milk to thin it some but the texture still seemed “off” to me. I do have some leftovers, so when I reheat them for lunch tomorrow, I may add more curry and oregano to make it less bland also add a little more almond milk to thin out the sauce. Not sure if I would make this again though.