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.
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.
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.
Dice the carrots, cellery and bell pepper. Sweat in a sauce pot with 1 tbsp oil for ~ 20 minutes until vegytables are soft.
Add the macerated shallots and the rest of the wine to the mix and cook to reduce the wine by half. about 5 minutes.
Add the roasted squash, shallots and garlic to the pot. Blend with an emulsion blender until smooth and slightly chunky.
Add all remaining ingredients and simmer for 2 hours.
Allow to cool and refrigerate for at least 2 hours to allow the flavors to marry.