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Red Sauce For Pasta Dishes

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I havent tried this yet but I ran across it and figured I would post it for those who are nightshade challenged ;)

Carrots and/or sweet winter squashes such as sweetmeat or buttercup have the best flavors for the red sauce. (This is a nice way to use pumpkin, but the flavor is milder). There is no need to remove the skin from soft-skinned squashes, but do so from those with dark green or hard skins, after cooking.

1 pound carrots and/or winter squash, 3 cups, thinly sliced

1 small-medium beet, thinly sliced

1 1/2 cups water [1/2 cup to cook vegetables, up to 1 cup to add for proper texture]

Pressure-cook ingredients for 5 minutes. Puree in food processor, blender, or by hand in a food mill adding water to desired consistency.

To double recipe, keep water for cooking at 1/2 cup. For larger volumes, use 1 cup water to cook vegetables.

Makes 2 1/2 - 3 1/2 cups.

- If you dont have a pressure cooker you could boil it.

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