Winter on Summer Squash

I'll figure my camera out one day :(

Want some squash on squash action ?


 1 Butternut squash
2 Zucchinis
0.5 c. White wine
0.25 c. Fresh Sage chiffonaded
1 Scallion diced     
4 Fat cloves of garlic
0.25 olive oil
0.25 c. of Nooch
1 tsp. Salt
2 tsp Pepper
3 tbsp lemon juice (or one lemon)
0.5 Package soft tofu

1. Halve the Butternut Squash and roast it at 400 for 40 minutes / until tender.
2. While the squash is roasting combine salt,pepper,olive oil, nutritional yeast,lemon juice and garlic in a blender and pulse until the garlic is pulverized then add the half package of tofu - when the squash is cooked add the scooped out the flesh and blend until smooth. 
3. Saute the scallion and sage until the scallion is translucent and remove (this is the garnish).
4.Pour the sauce onto a large saucepan over low heat.
5. Make the Zucchinis into noodles and dump them on the sauce and cover and simmer for about seven minutes.
6 Garnish with the fried sage and serve with garlic toast and crushed chili flakes