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Butternut Squash Marinara l SimplyScratch.com

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
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 recipe
Calories 421
Author Laurie McNamara

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1recipe | Calories: 421kcal | Carbohydrates: 73g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1158mg | Potassium: 2313mg | Fiber: 19g | Sugar: 35g | Vitamin A: 39139IU | Vitamin C: 96mg | Calcium: 432mg | Iron: 13mg