Marinara Sauce With Roasted Butternut Squash and Shallots |
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Prep Time: 30 Minutes Cook Time: 135 Minutes |
Ready In: 165 Minutes Servings: 20 |
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A super flavorful sauce that I came up with based on what I had laying in around in the fridge/pantry. It has roasted butternut squash, shallots and bell pepper. Sweet and savory with a slight spicy kick. Ingredients:
1/2 large butternut squash |
6 large shallots |
1 orange bell pepper |
4 garlic cloves |
2 carrots |
3 stalks celery |
5 cups crushed tomatoes |
1 tablespoon balsamic vinegar |
1 teaspoon red wine vinegar |
1/2 cup red wine |
2 teaspoons kosher salt |
1 teaspoon fresh ground black pepper |
1/2 teaspoon red pepper flakes |
1 teaspoon fish sauce |
1 1/2 teaspoons dried oregano leaves |
1/2 teaspoon dried thyme leaves |
1/2 teaspoon dried tarragon leaves |
1/2 teaspoon dried sage |
1/4 cup fresh italian parsley, chopped |
1 bay leaf |
2 cups water |
2 tablespoons olive oil |
1 tablespoon butter |
Directions:
1. Chop the butternut squash into small 1/4 inch pieces. Peel 4 shallots and the garlic cloves. Add to a roasting pan with the butter and 1 tbsp of olive oil. Season with sal & pepper and roast at 450 degrees for ~45 minutes.
2. Dice the other two shallots and add them to a bowl with the balsamic vinegar, red wine vinegar and 2 tbsp of red wine. Let them macerate for 15 minutes.
3. Dice the carrots, cellery and bell pepper. Sweat in a sauce pot with 1 tbsp oil for ~ 20 minutes until vegytables are soft.
4. Add the macerated shallots and the rest of the wine to the mix and cook to reduce the wine by half. about 5 minutes.
5. Add the roasted squash, shallots and garlic to the pot. Blend with an emulsion blender until smooth and slightly chunky.
6. Add all remaining ingredients and simmer for 2 hours.
7. Allow to cool and refrigerate for at least 2 hours to allow the flavors to marry.
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