This is a good sauce for pasta, grains, even mashed potatoes. Top with grated Parmesan or other cheese if you like…
1 c diced onions
1 c diced (peeled) beets
3 c peeled, diced winter squash
4 cloves garlic, peeled and chopped
1/4 t salt
3-1/2 c water or broth, plus extra if needed
2 T soy sauce
1 T dried “Italian” herbs (a combination of all of some of sage, marjoram, rosemary, basil, oregano, thyme)
1 T arrowroot powder or cornstarch
1/2 c water
ground black pepper, to taste
1. Put onions, beets, winter squash, garlic, salt, and water or broth in a large, heavy pot. Bring to a boil, cover, reduce heat and simmer for 30 to 40 minutes, or until vegetables are tender. Purée in a blender or food processor, in batches, if necessary. Return to pot and add soy sauce and dried herb(s).
2. Dissolve arrowroot or cornstarch in the 1/2 c of water. Stir this into the sauce. Bring sauce back to the boil, stirring constantly as the mixture thickens. Simmer 10 minutes to blend flavors. Add more water or broth if the sauce seems too thick, or, if too thin, cook the sauce down with the lid off and the heat increased a bit.