Marinara Sauce With Roasted Butternut Squash And Shallots Recipe

Name: Marinara Sauce With Roasted Butternut Squash And Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/2 large butternut squash, 6 large shallots, 1 orange bell pepper, 4 garlic cloves, and more.

Yes, Marinara Sauce With Roasted Butternut Squash And Shallots falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinara Sauce With Roasted Butternut Squash And Shallots

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