Butternut squash is an EXCELLENT tomato substitute! This "tomato sauce" recipe can be made with only the squash and the tomatoes omitted if necessary and still tastes great! I find adding tomatoes to the butternut squash sauce rounds out the flavor really well.
-1/2 small Butternut squash
-2 large tomatoes (or a half dozen Roma)... if you can, go organic because they taste better and have more minerals and less acid
-Vinegar (any kind... I use rice vinegar or apple cider vinegar)
-salt and pepper
-herbs (like your favorite dried italian herb mix or chopped fresh ones like parsley, basil, oregano, sage, or cilantro)
-Chicken or veggie broth (or water or milk.... really any liquid)
1) Cook butternut squash (roast, grill, or steam). It cooks much faster if you cube into very small chunks
2) Dice tomatoes very small. Put in a small sauce pan with 1-2 tablespoons (a "splash") of vinegar. If the tomatoes are not very "juicy", add just a LITTLE water. Simmer on med-low with a lid on, stirring occasionally until thick. Be careful not to burn when it starts cooking down (it really needs to be on the lowest setting and cooked as long as possible for optimum yumminess). It often helps to peel the tomato and cut out the harder center part out before putting it in the pot to cook.
3) Combine cooked squash and cooked tomatoes in a small blender or food processor. Add 1/2 tsp to 1 tsp wine/sherry and/or broth or water to thin it out to your desired sauce consistency if necessary. Add salt and pepper to taste and Italian herbs to taste (this is the fun part because you get to taste it between each addition!).
4) Serve over pasta or any recipe calling for tomato sauce. This makes 1-2 servings of sauce, depending on the size of your 1/2 squash.
-1/2 small Butternut squash
-2 large tomatoes (or a half dozen Roma)... if you can, go organic because they taste better and have more minerals and less acid
-Vinegar (any kind... I use rice vinegar or apple cider vinegar)
-salt and pepper
-herbs (like your favorite dried italian herb mix or chopped fresh ones like parsley, basil, oregano, sage, or cilantro)
-Chicken or veggie broth (or water or milk.... really any liquid)
1) Cook butternut squash (roast, grill, or steam). It cooks much faster if you cube into very small chunks
2) Dice tomatoes very small. Put in a small sauce pan with 1-2 tablespoons (a "splash") of vinegar. If the tomatoes are not very "juicy", add just a LITTLE water. Simmer on med-low with a lid on, stirring occasionally until thick. Be careful not to burn when it starts cooking down (it really needs to be on the lowest setting and cooked as long as possible for optimum yumminess). It often helps to peel the tomato and cut out the harder center part out before putting it in the pot to cook.
3) Combine cooked squash and cooked tomatoes in a small blender or food processor. Add 1/2 tsp to 1 tsp wine/sherry and/or broth or water to thin it out to your desired sauce consistency if necessary. Add salt and pepper to taste and Italian herbs to taste (this is the fun part because you get to taste it between each addition!).
4) Serve over pasta or any recipe calling for tomato sauce. This makes 1-2 servings of sauce, depending on the size of your 1/2 squash.
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