Marinara Sauce With Roasted Butternut Squash and Shallots

Submitted by Matt Madrid

"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."

 

• Ready In: 3hrs 15mins
• Ingredients: 23
• Serves: 20

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.