Pasta Sauce with Roasted Cherry Tomatoes and Butternut Squash |
Cuisine: Italian
Author: Barb Brookbank
- 8 cups cherry tomatoes
- 1 large onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 Tbsp dried basil
- 4 Italian sausages, sliced into 1/2 inch rounds
- NOTE: I like to cut the sausages partially frozen as they keep their shape better
- 2 Tbsp olive oil
- Sprinkle of salt, freshly ground pepper
- 1-2 cups baked butternut squash (to be added to sauce later)
- PREHEAT oven to 375F
- SPLIT open the butternut squash, remove seeds and pulp, arrange on cookie sheet, cover in foil, and place in oven to bake alongside the tomato mixture
- PLACE tomatoes, garlic, onion, sausages, olive oil, basil and salt and pepper in a large Dutch oven
- ROAST until the tomatoes, onions and sausages are lightly browned and smell a.ma.zing (I've found this can take 2 - 4 hours depending on your pot, your oven, and your tastes)
- REMOVE sausages from pot and set aside
- COOL tomato mixture slightly then in small batches, whirl in food processor (I use my Vitamix)
- SCOOP out butternut squash from skin and add to the last tomato batch and blend
- PLACE everything (including sausages) back in Dutch oven and reheat gently
- BRING a large pot of water to the boil, add your pasta of choice and cook until al dente. Drain, and rinse with hot water. I splash a tiny bit of olive oil on it to keep it from sticking
- PLACE pasta in individual serving dishes, top with the sauce and sprinkle with fresh basil if you like
Rich, sweet, and flavourful.
Recipe by Keeping With The Times at https://www.keepingwiththetimes.com/pasta-sauce/
3.5.3226