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This Butternut Squash Marinara sauce with your favorite pasta is a perfect cold weather warm-your-soul kind of recipe. It has the perfect amount of spice to always be flavorful and the best part is it’s made in a crockpot! I love crockpot recipes, because you can have a knock out dinner with very little “cooking” (did I mention, you can freeze it too?) This sauce is amazing over your any type of pasta but my favorite way to serve is over spaghetti noodles and with the worlds best meatballs.
Ingredients
- 4 cups peeled and diced butternut squash (average sized squash)
- 1 medium onion diced
- 9 Roma tomatoes roughly chopped
- 2 Red bell peppers roughly chopped
- 4 garlic cloves cut in half
- 2/3 cup red wine
- 1 1/4 cup vegetable broth
- 2 tbsp olive oil
- 2.5 tsp salt
- 1 tbsp dried oregano
- 1/2 tsp pepper
- 1 tsp dried rosemary
- 3/4 tsp crushed red pepper flakes
Directions
Start with placing all ingredients into a large crockpot on high for 4 hours or low for 8 hours. After your cooking time is over turn off the crockpot and allow to cool for a little bit so you don’t burn yourself during the next step: blending.
I use an immersion blender from Cuisinart to blend up the sauce while it’s still in the crockpot. These tools are extremely handy as they save you so much time having to move the sauce from a crockpot to a stand up blender. Plus (and probably the best part) you save on having to clean more dirty dishes. I would highly suggest you add one to your arsenal of kitchen gadgets.
But if you don’t have one yet, you can also use a stand up blender or food processor to blend up the sauce.
Blend the Butternut Squash Marinara Sauce to your desired consistency. You can serve immediately with over pasta or cool completely and freeze in a container or in 2 gallon ziplock bags and freeze laying flat. If you don’t have freezer space, you can also opt to can in a traditional water bath.
Don’t want to wait all day and have your house smell like heaven? No worries you can now use your Instant Pot. You will want to use only 3/4 cup of Vegetable Broth and 1 Tbsp olive oil. Cook for 24 minutes on Manual with 15 minute Natural Release.
Butternut Squash Marinara Sauce
Equipment
- crockpot
Ingredients
- 4 cups peeled and diced butternut squash average sized squash
- 1 medium onion diced
- 9 Roma tomatoes roughly chopped
- 2 Red bell peppers roughly chopped
- 4 garlic cloves cut in half
- ⅔ cup red wine
- 1¼ cup vegetable broth
- 2 tbsp olive oil
- 2½ tsp salt
- 1 tbsp dried oregano
- ½ tsp pepper
- ½ tsp rosemary
- ¾ tsp crushed red pepper flakes
Instructions
- Start with placing all ingredients into a large crockpot on high for 4 hours or low for 8 hours. After your cooking time is over turn off the crockpot and allow to cool for a little bit so you don't burn yourself during the next step: blending.
I use an immersion blender from Cuisinart to blend up the sauce while it's still in the crockpot. These tools are extremely handy as they save you so much time having to move the sauce from a crockpot to a stand up blender. Plus (and probably the best part) you save on having to clean more dirty dishes. I would highly suggest you add one to your arsenal of kitchen gadgets.- But if you don't have one yet, you can also use a stand up blender or food processor to blend up the sauce.
- Blend the Butternut Squash Marinara Sauce to your desired consistency. You can serve immediately with over pasta or cool completely and freeze in a container or in 2 gallon ziplock bags and freeze laying flat. If you don't have freezer space, you can also opt to can in a traditional water bath.
- Don't want to wait all day and have your house smell like heaven? No worries you can now use your Instant Pot. You will want to use only 3/4 cup of Vegetable Broth and 1 Tbsp olive oil. Cook for 24 minutes on Manual with 15 minute Natural Release.
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