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Roasted Butternut Squash Marinara

Prep: 60 min
Cook: 5 min
Total: 65 min


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


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.