Winter Squash Tomato Sauce

Posted by on Nov 7, 2013 in Cooking | Comments Off on Winter Squash Tomato Sauce

Winter Squash Tomato Sauce

Let me say that I am extremely lucky to have a child that loves vegetables.  And “bean-beans” and tofu.  And olives, which, I’ll be honest, surprised me a bit.  Whether this is because of her early introduction to a wide range of veggies, my uncompromising cooking style, or just a natural inclination to be adventurous with food, I hesitate to guess.  But she’s still a toddler (and a human being) and so she still has a tendency to prefer certain foods.  Specifically the sorts of foods that are usually found on children’s menus: macaroni and cheese, hamburgers, chicken strips.  And spaghetti and meatballs.

Now, I love spaghetti, too.  And, all things considered, it’s one of the healthier “toddler meals” since it does contain a reasonable amount of tomato.  But if you like to mix up your vitamins and antioxidants a bit, tomato sauce is a great base for other veggies.

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Now, it wasn’t my goal with this sauce to hide any veggies.  I just happened to have a few cups of leftover acorn squash that I wanted to use.  You could definitely sub a different  winter squash.  Except maybe spaghetti squash.

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I decided on spaghetti sauce because I also had on hand a bunch of plum tomatoes from my garden.  And one yellow pepper.  The tomatoes and pepper are roasted for a richer flavor.  As a bonus, it also makes it super easy to peel the tomatoes.

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Then you pop it in the crockpot with the pureed squash.  Spice it with some fresh herbs.  I used savory, since I had it on hand, but feel free to be creative.  I think it would be great with a little basil, or even some lemon balm.

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The resulting sauce is much lighter and sweeter than traditional marina sauce.  Since it’s pureed, it’s also a lot smoother, more like a pomodoro sauce.   It’s pretty thin, so don’t accidentally skimp on it when pouring it over pasta.

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I spent a lot of time trying to figure out what it reminded me of.  I’ll let you know if I ever do.  Whatever it is, it’s delicious.

This recipe made about 3 pints.  It freezes well, so save some for later.  If it lasts that long.

Winter Squash Tomato Sauce
 
Author:
Recipe type: sauce
Ingredients
  • 3 lb paste tomatoes
  • 1 bell pepper
  • 5 cloves garlic
  • 2 cups winter squash puree
  • 1 onion
  • 1 tbsp chopped herbs
  • 1 tbsp olive oil
  • Salt and Pepper
Instructions
  1. Preheat oven to broil. Broil tomatoes, pepper, and garlic on foil-lined sheets for about 8-10 minutes until skin starts to blacken and peel. Let cool.
  2. While cooling, coarsely chop onion and place in crockpot with the squash, herbs, and olive oil. Add salt and pepper to taste.
  3. Once the tomatoes are cool enough, remove the skins. Seed and stem the pepper.
  4. Add tomatoes and bell pepper to the crockpot.
  5. Cook on low for 4-6 hours.
  6. Puree in batches in a blender, or use an immersion blender.

I might be kind of obsessed with this sauce.   But then, I’ve always just been a spaghetti girl.