Marinara Sauce With Roasted Butternut Squash And Shallots

Total Time: 3 hrs 15 mins Preparation Time: 30 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 20
• 1/2 large butternut squash
• 6 large shallots
• 1 orange bell pepper
• 4 garlic cloves
• 2 carrots
• 3 stalks celery
• 5 cups crushed tomatoes
• 1 tablespoon balsamic vinegar
• 1 teaspoon red wine vinegar
• 1/2 cup red wine
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 teaspoon fish sauce
• 1 1/2 teaspoons dried oregano leaves
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried tarragon leaves
• 1/2 teaspoon dried sage
• 1/4 cup fresh italian parsley, chopped
• 1 bay leaf
• 2 cups water
• 2 tablespoons olive oil
• 1 tablespoon butter

Recipe

• 1 chop the butternut squash into small 1/4 inch pieces. peel 4 shallots and the garlic cloves. add to a roasting pan with the butter and 1 tbsp of olive oil. season with sal & pepper and roast at 450 degrees for ~45 minutes.
• 2 dice the other two shallots and add them to a bowl with the balsamic vinegar, red wine vinegar and 2 tbsp of red wine. let them macerate for 15 minutes.
• 3 dice the carrots, cellery and bell pepper. sweat in a sauce pot with 1 tbsp oil for ~ 20 minutes until vegytables are soft.
• 4 add the macerated shallots and the rest of the wine to the mix and cook to reduce the wine by half. about 5 minutes.
• 5 add the roasted squash, shallots and garlic to the pot. blend with an emulsion blender until smooth and slightly chunky.
• 6 add all remaining ingredients and simmer for 2 hours.
• 7 allow to cool and refrigerate for at least 2 hours to allow the flavors to marry.