I would be interested in knowing how long it takes the author of this recipe to make this sauce. This information is inconspicuously missing from the recipe and I’m pretty sure it’s on purpose. It took me forever to prep for this sauce. The most labor-intensive task was chopping the acorn squash. I’ve only chopped squash once before and I had forgotten how annoying it is. However, grating the carrot and yellow zucchini was almost as unappealing. Especially because I wasn’t sure if I was supposed to grate the entire zucchini (skin and all) as well as the seeds … or? Needless to say, I felt that the directions could have been a little bit more explicit.
Just a word of warning: set aside a good chunk of time if you’re gonna try this recipe!
- 1/4 c. olive oil
- 1 white onion, chopped
- 5 garlic cloves, chopped
- 2 red bell peppers, chopped
- 2 yellow squash, grated
- 3 carrots, grated
- 1 acorn squash, peeled and chopped
- 2 T. dried thyme
- 2 T. dried oregano
- 4 28-oz cans chopped tomatoes
- salt and pepper to taste
- 1 T. crushed red chili flakes
- parmesan cheese to taste
- To prepare sauce heat olive oil in a large pot fit for making soup or large batches of sauce. Add onion and garlic, saute 5 minutes.
- Add all ingredients from bell peppers through seasonings. Cook 10 minutes.
- Add tomatoes and simmer until butternut squash is tender. (I simmered for approximately an hour.) Add salt and pepper to taste.
- Move to a food processor and process in batches. (You’ll need to transfer to another pot at this point.)
- Add crushed red chili flakes, additional salt and pepper to taste and parmesan cheese, if desired.
This is a nice thick marinara sauce that works well for sneaking in extra servings of vegetables. If your so inclined. Serve over you’re favorite shape of pasta and, if you’re so inclined, with Turkey-Feta Meatballs.