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Home > Recipes > Roasted Butternut Squash Marinara
Author:

Kevin Curry

Roasted Butternut Squash Marinara

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This marinara sauce is a great way to enjoy the delicious winter squash. Besides, it’s packed with complex carbohydrates and tons of flavor.

You can toss it on whole wheat pasta or use it on vegetables for an equally delicious lower carbohydrate option. My favorite so far though is to make meatballs and stuff a red or sweet potato. Pure muscle food.

Known for its creamy and seriously sweet interior, butternut squash is a magnificent ingredient for many dishes. That’s why this homemade squash marinara is very rich and flavorful. And the best part is that it makes 12 servings and can be used in any recipe.

The first step is setting the oven to 400F. In the meantime, peel and chop the butternut squash into medium-sized cubes. Spread the butternut squash on a baking sheet. Top it with the 2 Roma tomatoes and the bell pepper. Roast in the oven for 45 minutes.

After roasting, allow it to cool for about 15 minutes. Until then, prepare the rest. Spray a nonstick skillet with coconut oil or olive oil, and set on medium-high heat. Toss in onions, red and garlic, and cook until the red onion turns brown and translucent.

Toss all of the ingredients – butternut squash, bell pepper, onions, vinegar and seasonings into a high-powered blender. Blend on high speed until it is liquefied. If you desire for the marinara to be a tad thinner, then add tablespoons of chicken broth until you reach the desired consistency.

Voila, you have a delicious homemade marinara that you can enjoy with any dish!

If you like butternut squash recipes, add this now to your collection of recipes! Share with your friends and family. And, don’t forget to tell us how it went for you by commenting down below or sending me an email.

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Roasted Butternut Squash Marinara

Ingredients

* Optional Substitution Note

Ingredients to make 24oz or 12 servings (1/4 cup per serving):

  • 1 lb chopped butternut squash flesh (or 1 large butternut squash)
  • 2 Roma tomatoes
  • 1 medium yellow or red bell pepper
  • 1 tablespoon minced garlic
  • 3/4 cup low sodium chicken broth
  • 1/2 cup chopped red onion
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon sage
  • 1 tablespoon pink Himalayan salt (or sea salt)
  • spray coconut oil 

* – denotes optional ingredient

Steps

Step 1

Set oven to 400F.

Step 2

Peel and chop butternut squash into medium-sized cubes.

Step 3

Spread the butternut squash on a baking sheet, then add the 2 Roma tomatoes and the bell pepper. Roast in the oven for 45 minutes.

Step 4

After roasting, allow it to cool for about 15 minutes.

Step 5

Spray a nonstick skillet with coconut oil and set on medium high heat. Toss in red onion and garlic and cook until the red onion turns brown and translucent.

Step 6

Chop the stem off the bell pepper and then toss all of the ingredients into a high-powered blender.

Step 7

Blend on high speed until it is liquefied. If you desire for the marinara to be a tad thinner, then add tablespoons of chicken broth until you reach the desired consistency.

Approximate macros for 1 of 12 servings of 1/4 cup each

Roasted Butternut Squash Marinara

Kevin Curry


Prep 60min
Cook 5min
Total 65min

Category
Calories 25

Ingredients to make 24oz or 12 servings (1/4 cup per serving):

  • 1 lb chopped butternut squash flesh (or 1 large butternut squash)
  • 2 Roma tomatoes
  • 1 medium yellow or red bell pepper
  • 1 tablespoon minced garlic
  • 3/4 cup low sodium chicken broth
  • 1/2 cup chopped red onion
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon sage
  • 1 tablespoon pink Himalayan salt (or sea salt)
  • spray coconut oil 

* – denotes optional ingredient


  1. Set oven to 400F.

  2. Peel and chop butternut squash into medium-sized cubes.

  3. Spread the butternut squash on a baking sheet, then add the 2 Roma tomatoes and the bell pepper. Roast in the oven for 45 minutes.

  4. After roasting, allow it to cool for about 15 minutes.

  5. Spray a nonstick skillet with coconut oil and set on medium high heat. Toss in red onion and garlic and cook until the red onion turns brown and translucent.

  6. Chop the stem off the bell pepper and then toss all of the ingredients into a high-powered blender.

  7. Blend on high speed until it is liquefied. If you desire for the marinara to be a tad thinner, then add tablespoons of chicken broth until you reach the desired consistency.

Nutrition per serving

Calories25cal
Protein1g
Carbs7g
Fiber1g
Sugar2g
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Details

Prep 60min
Cook 5min
Total 65min

Nutrition per serving

Calories25cal
Protein1g
Carbs7g
Fiber1g
Sugar2g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!