Marinara Sauce With Roasted Butternut Squash And Shallots Recipes

ROASTED BUTTERNUT SQUASH AND SHALLOTS

Steps:

• Preheat oven to 475.
• Combine ingredients in bowl.
• Pour into a lightly sprayed jellyroll pan.
• Bake at 475 for 20 minutes or until tender, stirring occasionally.

THE BEST MARINARA SAUCE

Steps:

• In a stockpot, heat oil over medium heat. Add onion; cook and stir until softened, 3-4 minutes. Add 2 tablespoons garlic; cook 1 minute longer. Add tomatoes, water and 1/2 cup basil; bring to a boil. Reduce heat; simmer, covered, until tomatoes are completely broken down and soft, about 1 hour, stirring occasionally., Press tomato mixture through a food mill into a large bowl; discard skins and seeds. Return tomato mixture to stockpot; add 1/2 cup of remaining basil, oregano and remaining garlic. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-1/2 to 4 hours, stirring occasionally. Add tomato paste and remaining 1/4 cup of basil; season with salt and pepper. , Add 1 tablespoon plus 1-1/2 teaspoons lemon juice to each of 3 hot 1-1/2-pint jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

MARINARA SAUCE

Steps:

• Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.

MARINARA SAUCE WITH ROASTED BUTTERNUT SQUASH AND SHALLOTS

Steps:

• 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.
• 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.
• Dice the carrots, cellery and bell pepper. Sweat in a sauce pot with 1 tbsp oil for ~ 20 minutes until vegytables are soft.
• Add the macerated shallots and the rest of the wine to the mix and cook to reduce the wine by half. about 5 minutes.
• Add the roasted squash, shallots and garlic to the pot. Blend with an emulsion blender until smooth and slightly chunky.
• Add all remaining ingredients and simmer for 2 hours.
• Allow to cool and refrigerate for at least 2 hours to allow the flavors to marry.

ROASTED SQUASH, SHALLOT, SPINACH & RICOTTA PASTA

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
• Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
• Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.