Marinara Sauce With Roasted Butternut Squash And Shallots Recipes

MARINARA SAUCE WITH ROASTED BUTTERNUT SQUASH AND SHALLOTS

Steps:

• 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.

ROASTED SQUASH, POTATOES, SHALLOTS & HERBS

Steps:

• Preheat oven to 425°F.
• Combine squash, potatoes shallots and garlic in large shallow baking pan.
• Drizzle with oil.
• Salt and pepper to taste.
• Top with herbs.
• Bake 45-50 minutes, turning once after vegetables are browned on one side.
• The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
• Season with salt and pepper if desired.

ROASTED BUTTERNUT SQUASH AND SHALLOTS

Steps:

• Preheat oven to 475.
• Combine ingredients in bowl.
• Pour into a lightly sprayed jellyroll pan.
• Bake at 475 for 20 minutes or until tender, stirring occasionally.