Get ready to transform your ordinary pasta night into an extraordinary culinary experience! This Roasted Butternut Squash Marinara is not just another sauce – it's a game-changing recipe that will make your taste buds dance with joy. Imagine the sweet, caramelized notes of roasted butternut squash melting into a rich, aromatic marinara sauce that's both comforting and sophisticated. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your cooking game and impress even the pickiest eaters.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium butternut squash
- 1 can (28 oz) crushed tomatoes
- 2 cloves garlic
- 1 onion
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Carefully peel the butternut squash using a sharp knife. Cut the squash in half lengthwise, remove the seeds, and dice into 1-inch cubes.
- Place the butternut squash cubes on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast the squash in the preheated oven for 25-30 minutes, turning once halfway through, until the edges are golden brown and the squash is tender.
- While the squash is roasting, finely dice the onion and mince the garlic.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes.
- Add the minced garlic to the skillet and sauté for an additional 30 seconds, being careful not to burn the garlic.
- Pour in the crushed tomatoes, and add dried basil and oregano. Stir to combine and simmer for 15-20 minutes, allowing the flavors to meld.
- Once the butternut squash is roasted, gently fold the cubes into the marinara sauce, being careful not to break the squash pieces.
- Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Serve hot, optionally garnished with fresh basil leaves or grated Parmesan cheese.
Tips
- Squash Selection: Choose a butternut squash that feels heavy for its size and has a deep, matte color. Avoid squashes with soft spots or blemishes.
- Cutting Technique: Use a sharp chef's knife and a stable cutting board when preparing the squash. For easier peeling, microwave the whole squash for 2-3 minutes to soften the skin slightly.
- Roasting Perfection: Don't overcrowd the baking sheet. Give the squash cubes enough space to ensure they roast and caramelize instead of steaming.
- Flavor Enhancement: For an extra depth of flavor, consider adding a pinch of red pepper flakes to the marinara sauce or a splash of balsamic vinegar.
- Make-Ahead Friendly: This sauce can be prepared in advance and stored in the refrigerator for up to 3-4 days, making it perfect for meal prep.
- Serving Suggestions: Serve over your favorite pasta, use as a base for a hearty vegetarian lasagna, or enjoy as a dipping sauce for crusty bread.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
