Fall is finally here. Even though lately in Michigan it doesn’t feel like it. One of my favorite foods of fall are all the varieties of squash. Pumpkin, acorn, spaghetti, butternut just to name a few. The one thing I find though with squash recipes is everything seems to be sweet. I prefer more savory dishes with the squash unless I happen to be baking. So I played around in the kitchen to try to whip something savory and squashy up and made a butternut squash sauce.
If you look up butternut squash recipes it tends to be paired with brown butter or in a cream based sauce. I wanted to make pasta but use a tomato base. So I figured I could add the squash to a regular tomato base and skip the cinnamon and sugar.
First I started a quick tomato sauce by sautéing onions and garlic together. Then after the onions were cooked I added a combination of fresh and canned tomatoes (San Marzano are my favorite!) to the pan. Next the bell peppers and squash were added to the sauce. I cheated by using frozen cubed squash. This sauce gets pureed so it doesn’t matter that the squash was in chunks.
Finally I pureed the vegetables in my Vitamix once they had cooked. But if you don’t have a Vitamix you can use a regular blender. Also by pureeing the sauce the seeds from the tomatoes go unnoticed. The red peppers add a subtle smokiness to the sauce.
While this butternut squash sauce is very simple to make it is packed with flavor. I used this sauce to make a stuffed pasta but you could use this simply over spaghetti. Or if you wanted MORE squash in the recipe you could cook spaghetti squash for the “noodles” and use the sauce over that. So if you want to get into a fall mood switch your regular tomato sauce for this butternut squash sauce instead!