1 small butternut squash, peeled and finely grated (yielding 4 cups grated squash)

2 large eggs

1/4 cup soy milk

1 scallion, finely sliced

1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

1/2 cup Shibolim Spelt Flour (I used 80% spelt, but any flour will do)

1/2 teaspoon salt, or to taste

black pepper, to taste

Gefen Olive Oil, for drizzling

2–3 tablespoons Gefen Olive Oil

1 medium onion, diced

1 clove garlic, minced or 1 cube Gefen Frozen Garlic

1 12-ounce (400-gram) can sliced mushrooms, drained (see note)

12 ounces (400 grams) finely crushed tomatoes, such as Tuscanini

kosher salt, to taste

black pepper, to taste

a few sprigs fresh thyme (optional but recommended), or 2 pinches dried thyme