Have you ever left a pumpkin out for too long during Halloween and it started to rot? And I mean that putrid smell of leaving the pumpkin out two weeks into November?
That was my first experience with butternut squash. My old roommate left her squash out on the counter over the holiday break and let it go bad. Like really bad. The smell haunted me.
I have steered clear of squash since then. However, I’m an adult and I needed to get over it.
I’m so happy that I did because this dish was dope.
Coconut Squash Dal pasta. This was so simple.
Dal is split peas and beans made into a porridge-like dish. Don’t worry, I’m not going to make you split peas and lentils for this, the handy dandy pre-made sauce already has it done for you.
The Oh SNAP! vegan bag came with this sauce along with breakfast, snacks, and other lunch/dinner meal ingredients. They have even started to provide fresh produce. You’re able to get two veggies and two fruits. The choices ranged from things like garlic to squash and limes to apples.
For this recipe, I used one packet of Coconut Squash Dal, marinara sauce, bell peppers, and pasta. All of these ingredients came from the bag. I used two pans for this, one for the pasta and the other for the sauce. (I don’t own a microwave) If you can only use one pot, just pour the sauce in after the pasta is done cooking and heat it up that way. There are many ways to execute this dish.
This is super simple and can be done in less than 15 minutes. If you ended up getting onions and/or garlic with your bag, you can saute them and add those in too. I highly recommend it.
Remember, recipes are just suggestions. Don’t be afraid to experiment and try something new. I did, and now I’ve started to love butternut squash!
*Cooking hack of the issue*
If you’re mixing the sauce with your pasta, don’t cook your pasta all the way through. Finish cooking the pasta in the sauce, so the noodles can soak up the flavor.
Coconut Squash Dal Pasta
Preparation: 5 minutes
Cook time: 10 minutes
Total: 15 minutes
- 2 cups pasta
- 2 teaspoons salt
- 1 pouch of Tasty Bite Coconut Squash Dal
- ½ bell pepper
- ¼ cup marinara sauce
- Boil salted water for pasta.
- Cook the pasta for 6-7 minutes.
- Simultaneously, start warming up the Dal according to the directions on the package.
- Cut your halved bell pepper into cubes. Add them into the sauce.
- Add in the marinara sauce. Stir and season to taste.
- Drain the pasta.
- Serve. Enjoy!
*If you’re able to, add in chopped-up tomatoes and spinach. They add color and that extra flavor. If available, use coriander to season the sauce.
Photos by Mikayla Moore-Bastide