Tomato Walnut Bolognese Covered Squash

You’re going to love this recipe.  #1: it’s super easy and quick to make; #2: it’s beyond meaty and delicious, and #3: I said so. The sweet squash stands up well to this hearty Bolognese sauce, and is a perfect combination!

Prep time: 10 minutes

Cook time: 10 minutes

Serves 3-4


  • 12-15 small-medium patty pan squash (you can sub zucchini and yellow squash, cut into bite sized pieces)

Bolognese Sauce

  • 1- 1/2 C walnuts, chopped finely
  • 1 small red onion, diced
  • 8 oz. crimini mushrooms, diced
  • 1 14-oz can diced, fire-roasted tomatoes
  • 1 C tomato sauce
  • 2 large cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1/2 tsp red pepper flakes
  • 1/4 tsp freshly ground pepper
  • 2-3 tbsp nutritional yeast


  1. If the patty pan squash isn’t uniformly sized, cut the pieces that need it.
  2. Steam (8-10 minutes) or roast the squash in a 400F oven for 15-18 minutes, until softened, but not mushy.
  3. While squash is roasting, prepare the walnut bolognese. Combine all remaining ingredients in a large skillet or saucepan, and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  4. Allow squash to cool for a few minutes, then pour the bolognese sauce over the squash and serve with chopped parsley and more cheesy nutritional yeast!