Roasted Butternut Squash Marinara
Ingredients
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.