Winter Squash Bolognese

  • 1 large zucchini, julienned or “spiralized,” blanched for 30 seconds
  • 1 small acorn squash, baked and flesh scooped out
  • 1 Tbsp ghee
  • 2 strips bacon, diced
  • 2 large carrots, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 2 large ripe heirloom tomatoes, diced
  • 2 cups of red wine
  • 2 tsp Dr. Cowan’s Garden Winter Squash Powder
  • 1 tsp Dr. Cowan’s Garden Kale Powder
  • 1 tsp Dr. Cowan’s Garden Three-Beet Powder
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  1. In a large saucepan, melt the ghee on medium heat. Add the bacon and simmer for 3 to 4 minutes or until lightly browned. 
  2. Add the carrots, garlic, celery and onion all at once and simmer for 5 minutes on medium-low. Reduce heat and add the tomatoes. Simmer on low for 12-15 minutes or until incorporated and sauce-like. 
  3. Add the red wine and simmer for an additional 25 minutes on low. Once reduced by more than half, add the powders and salt and pepper. 
  4. Take pan off the heat and let stand for 5 minutes. Add the baked acorn squash and the heavy cream and stir vigorously to incorporate.
  5. Serve over zucchini “noodles.” Top with grated cheese, if desired.

See also: The Nourishing Bowl Recipe