Roasting butternut squash is such a wintry thing to do, but for some reason I really hadn’t done it at all this season. Now, as we move closer and closer to spring, it has started to appeal to me more. No idea why, because I really do love a good b-nut, especially in mac n’ cheese. And in lasagna. And in tofu-rice bowls. And on pizza.
Currently though, my favorite way to enjoy a freshly roasted butternut squash is mixed in with a jar of red sauce to create a Semi-Homemade Butternut Red Sauce!
This is a delicious-yet-easy way to elevate a jar of sauce and incidentally to stretch it out a bit! You know how one jar of sauce is never enough for one box of pasta? Well, add in some butternut and it is. Magic!
A little fresh basil, some of your favorite spices… suddenly that jar of sauce from your pantry is starting to taste a lot more homemade. Don’t worry, I wont tell anyone!
The “recipe” is really just intuitive cooking. I shared mine below as a starting point, but add what you like!
- 1 medium butternut squash
- Olive oil (I used 'butter flavor' but any will do)
- Salt + pepper
- 1 jar of your favorite red sauce (My personal fave is Newman's Own Tomato & Basil)
- Fresh basil
- Oregano, garlic, crushed red pepper to taste
- All of your other favorite seasonings!
- 1 box pasta, cooked per package instructions
- Slice the butternut in half lengthwise, lay cut sides up on baking sheet. Puncture each half 4-5 times with fork tines. Drizzle with olive oil, and sprinkle with salt and pepper. Bake at 400 degrees for 25-30 minutes or until the squash is tender.
- Begin heating the sauce over low heat.
- Remove the seeds and discard. Scrape the remaining squash out, avoiding the skin. Add to the sauce along with your favorite seasonings, and serve over hot pasta.
- This makes enough for an entire 8-9 serving size box of pasta.
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This sounds like a great way to hearty up a bottled sauce! Plus butternut is my favourite squash. Thanks for sharing this recipe, I’ll definitely be giving it a try.