This sweet and tart sauce balances well with a savory cut of meat such as a pork chop or a quick pressure cooked chicken wing. It’s so versatile in its flavor, you may find yourself eating it for dessert after your main course!
Sarah uses Ricotta cheese and fresh mozzarella in this one, both are available at the farm stand! Red tomato sauce is also used in this recipe, so make sure you have some on hand. Serve over pasta, rice, whatever works!
Pasta and veggies are pretty much all you need, and optional panko for crunch! The secret ingredient for the cheese sauce is acorn squash puree, but shhhh, don’t tell anyone!
