Pasta Sauce with Roasted Cherry Tomatoes and Butternut Squash
Cuisine: Italian
Author: Barb Brookbank
Ingredients
  • 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)
Instructions
  1. PREHEAT oven to 375F
  2. 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
  3. PLACE tomatoes, garlic, onion, sausages, olive oil, basil and salt and pepper in a large Dutch oven
  4. 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)
  5. REMOVE sausages from pot and set aside
  6. COOL tomato mixture slightly then in small batches, whirl in food processor (I use my Vitamix)
  7. SCOOP out butternut squash from skin and add to the last tomato batch and blend
  8. PLACE everything (including sausages) back in Dutch oven and reheat gently
  9. 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
  10. PLACE pasta in individual serving dishes, top with the sauce and sprinkle with fresh basil if you like
Notes
Rich, sweet, and flavourful.
Recipe by Keeping With The Times at https://www.keepingwiththetimes.com/pasta-sauce/