Roasted Butternut Squash Marinara

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.