Butternut Squash Pasta
This pasta recipe is tossed in a butternut squash marinara sauce and is a great use of roasted butternut squash.
Ingredients
- Half a medium butternut squash seeded and cubed
- 1 medium size onion chopped
- 5 cloves of garlic finely diced
- 2 carrots peeled & chopped
- 1 stalk of celery chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1/2 cup red wine
- 28 ounce can whole of chopped SAN MARZANO tomatoes
- 2 tablespoons honey
- 2 tablespoons freshly chopped basil or parsley
- Kosher salt
- Freshly cracked pepper
- Extra virgin olive oil EVOO
Instructions
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Pre-heat oven to 450 degrees F. Toss the squash cubes with 1-2 tablespoons of EVOO, 1/2 teaspoon salt, and a few cracks of pepper. Roast for 45 minutes or until nicely caramelized and cooked through.
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Pre-heat a large heavy bottom pot over medium heat with 3 tablespoons of EVOO. Add the onion and next 3 ingredients along with 1/2 teaspoon of salt and a couple cracks of pepper. Cook for 7 minutes then add the next 3 ingredients. Cook 4 minutes so the base can develop deep flavors. Add the wine and stir well. Cook for 3-5 minutes until almost all the wine has reduced. Add the tomatoes along with 1 cup of water. Season with 1 teaspoon of salt and some pepper. Bring to a simmer and let cook uncovered for 40-60 minutes. After 20 minutes stir in the honey and check for seasoning. It is probably going to need more salt. If the sauce gets too thick, add more water
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For the last 10 minutes of the cooking process, add the roasted squash. Using a hand blender or regular blender, puree the sauce so its smooth. Add the fresh basil or parsley and check for seasoning.