Garden Fresh

standard November 4, 2012 Leave a response

The last of the summer squash is still hanging in there, at least in Texas. It’s like a never-ending supply of fun shaped, unknown named garden varieties. Since I am already way over summer and well into fall foods, I’ve been hiding all this squash in cold-weather classics, like soups, stews, and pastas. This sauce is definitely a year-round keeper.

Mushroom and Squash Marinara

Serves 6-8.

Print-Friendly Recipe


  • 1 T Earth Balance spread
  • 3 cloves garlic, minced
  • 1/4 c white onion, diced
  • 1 c summer squash, diced
  • 1 lb crimini mushrooms, diced
  • 1/3 c white wine
  • 1/4 c nutritional yeast
  • 28 + 14 oz crushed tomatoes
  • 1 T flax seed
  • 1 t dried oregano
  • 1 t dried thyme
  • 1 t dried basil
  • 1/4 c fresh parsley
  • 1/2 tsp salt
  • pepper to taste
  • 2 bay leaves


  1. Heat Earth Balance in a large saucepan over medium heat. Add garlic and saute for 1 minute. Add onion and continue to saute until translucent. Add squash and mushrooms. Let mixture cook, until veggies soften, about 8 minutes.
  2. Transfer veggie mixture to the bowl of a slow cooker. Add all remaining ingredients and stir to combine. Let simmer for 6-8 hours. The longer it sits and flavors can meld, the better.
  3. Serve over pasta of choice.

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