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Saturday, February 23, 2013

Butternut squash pasta sauce

I had to make this after finding a similar sauce at the store. We love this so much. It was yummy

Pasta of your choice
2 small butternut squash (mine were were each about 3 or 4 inches by 7 inches)
12 ounce tomato paste (this is not the real small can but the larger one)
1/2 jar of roasted red bell peppers (not sure how many ounces was in the jar)
agave nectar (to taste--I probably used a teaspoon or 2 or 3)
butter (1 tablespoon)
1/2 to 3/4 of a stalk of celery chopped tiny
1/2 a small onion chopped tiny
4-5 garlic cloves (fresh and sliced up)
sea salt
Black pepper
olive oil
ingredients for the sundried tomato/garlic/tofu dish if serving it with the pasta sauce-we love it together
 --here is the link

Preheat oven to 400. Remove skin from squash and remove seeds and chop in inch cubes or similar size. Place in a jelly roll pan or cookie sheet and spritz with olive oil. Add some salt and pepper.   Roast in the oven turning occasionally for about 25 minutes or until tender (they will have a nice golden color).

Meanwhile place some olive oil  in a non-stick skillet I(I use my ceramic skillet). Place celery and onion in it and saute until they start to get nice and tender--5 minutes or more. Add the roasted red bell peppers and slice them further into smaller pieces. Add the garlic and continue cooking for a few minutes until the garlic starts to get tender. Add the cooked squash and chop it up into smaller sizes. Add some sea salt and black pepper. Add the tomato paste. Then I used the empty tomato paste can and filled it with water several times until it got to a nice consistency--I may have used 4-5 cans full---just add one at a time and stir until it looks right. Add the agave nectar. Then cover after stirring and let it simmer on a low setting, stirring occasionally for 20 or 25 minutes.

This is great served on pasta with the sundried tomatoes, garlic, tofu dish here
Serve over your favorite pasta--we like the spiral kind with this.

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