Roasted butternut squash in tomato sauce

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Butternut squash parm? Sounds tasty.


Just a note with butternut squash. I love the stuff, and eat it roasted all the time. For years I would peel it, but then I saw a recipe where the squash was roasted with skin on. I tried it, and it’s absolutely amazing. I haven’t peeled a butternut since, and the skin is super delicious after roasting. Also cuts prep time way down and adds nutrients!


I’ve never tried crumbing and frying stuff, and i’ve been meaning to give squash another go so looks like this is i’ll be trying this out


So I just got done making something with very similar ingredients!! Here was my recipe: – 1 28 oz jar stewed tomato – 1 onion diced – One red pepper – One head garlic – One butternut squash – Rosemary sprig – Bay leaf – Sage leaf – Italian seasoning – Salt, pepper, olive oil – 1 lb spaghetti 1. Preheat oven to 375. Destem/slice squash in half and scoop out seeds. Cut pepper in half and scoop out stem/seeds. Cut top of garlic head off, so the ends of cloves are exposed. Put everything on a baking sheet and brush everything with olive oil and sprinkle salt and pepper. Roast until the squash is fork tender (may take longer than the garlic and red pepper). 2. In a large pot heat 1-2 tbsp oil. One hot add the diced onions and cook on medium until they start to brown. Add some salt, pepper, and Italian seasoning and cook for a minute, then add your stewed tomatoes and fresh herbs/bay leaf. Bring to a slow simmer. 3. Cook the pasta according to package directions (you’ll want to wait to time it right for your roasted veggies to finish) 4. After the squash is done take out the baking sheet and let everything cool for 5-10 minutes. Take the fresh herbs/leaf out of the pasta. Once it’s cool enough to handle, roughly chop the pepper, scoop out the squash, and squeeze the garlic into the simmering tomatoes. Grab your stick blender and hit it a few times (can also use stand blender but stick blender is easier) until the sauce is nice and thick and most of the big chunks are gone. Turn heat to low. 5. Add the cooked/drained spaghetti and mix well. Serve with Parmesan and chopped herbs (I used fresh basil and sage).


This sounds perfect now that is getting colder, cant wait to try!