3 cups packed roasted butternut squash (from about 1/2 of a large squash)*
1/3 cup roasted red peppers* (jarred or see below for roasting instructions)
2 Tbsp butter
1/2 yellow onion, diced
2 stalks celery, sliced
4-5 cloves garlic, minced
6 Tbsp tomato paste
1 Tbsp sugar
sprinkle of salt and pepper
squeeze of lemon
1 cup water
For serving:
pasta
parmesan cheese
Instructions
Melt butter in a pan over medium-low heat. Add onion and celery and saute until onion is translucent. Add garlic and saute another minute. Add tomato paste, sugar, and salt and pepper, and stir to combine. Saute another minute. Remove from heat and add to the bowl of a food processor (or blender) along with squash, roasted red pepper, and lemon. Process, streaming in water as necessary to achieve desired consistency. I like to let mine run for a few minutes for a smoother texture.
Serve atop pasta with a sprinkle of parmesan cheese. Enjoy!
Notes
*To roast the squash: Preheat oven to 425. Cut a large (about 4-lb) butternut squash in half lengthwise and scrape out seeds. Place cut side-down in a glass baking dish and fill with 1//2 inch of water. Bake until fork tender, about 45 minutes. *To roast the red peppers: Preheat broiler. Cut pepper in quarters and remove veins and seeds. Place on a baking sheet covered in tin foil with skin facing up. Broil until skin is completely blackened, 6-10 minutes, depending on your broiler. Remove from oven and place pepper in a Ziploc bag. Zip and allow to steam for 10 minutes. Peel off skin and discard. I used about 1/2 of a pepper.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/01/butternut-squash-pasta-sauce/