Butternut Squash Marinara
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Step up the nutrients in your marinara by swirling in homemade butternut squash purée. In this robust Butternut Squash Marinara, onions and garlic sauté with spices and san marzano tomatoes. Yields 4 cups in about 30 minutes.
Course homemade
Cuisine American, Italian
Keyword butternut squash, easy, from scratch, homemade, marinara, sauce, squash, tomatoes
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Servings 1 recipe
Calories 421
Author Laurie McNamara
2 teaspoons olive oil 1 medium yellow onion diced kosher salt 4 cloves fresh garlic minced 2 teaspoons Italian seasoning 3/4 teaspoon rubbed sage 1/4 cup dry white wine such as Chardonnay or Sauvignon Blanc 28 ounces canned whole san marzano tomatoes 1 cup butternut squash puree 1/2 teaspoon sugar 1/2 teaspoon freshly ground black pepper
Heat oil in a 10-inch skillet over medium-low heat.
Sauté onions for 8 minutes or until the onions are soft and the edges browned slightly. Add in the garlic, stir and cook 1 to 2 minus.
Next add in the spices and pour in the wine. Increase the heat to medium-high until most of the wine reduces.
Add in the whole tomatoes and use the back of your spoon to smash them into small pieces.
To that add in the sugar, stir to combine, cover and bring to a simmer. Reduce the heat to low and continue to simmer for 15 minutes.
Stir in the squash purée and taste and season with 1 to 1-1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
Serving: 1 recipe | Calories: 421 kcal | Carbohydrates: 73 g | Protein: 11 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Sodium: 1158 mg | Potassium: 2313 mg | Fiber: 19 g | Sugar: 35 g | Vitamin A: 39139 IU | Vitamin C: 96 mg | Calcium: 432 mg | Iron: 13 mg