Ingredients
-
1/2
-
6
-
1
-
4
-
2
-
3
-
5
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Marinara Sauce With Roasted Butternut Squash and Shallots,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.,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.
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Dice the Carrots, Cellery and Bell Pepper. Sweat in a Sauce Pot With 1 Tbsp Oil For ~ 20 Minutes Until Vegytables Are Soft. |
|
4
Done
|
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
Done
|
Add the Roasted Squash, Shallots and Garlic to the Pot. Blend With an Emulsion Blender Until Smooth and Slightly Chunky. |
|
6
Done
|
Add All Remaining Ingredients and Simmer For 2 Hours. |
|
7
Done
|
Allow to Cool and Refrigerate For at Least 2 Hours to Allow the Flavors to Marry. |
