Marinara Sauce With Roasted Butternut Squash And Shallots Recipes

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SPAGHETTI SQUASH WITH MARINARA



Spaghetti Squash with Marinara image

Dress up tender strands of squash with homemade tomato sauce with this low-carb recipe for Spaghetti Squash with Marinara from Food Network.

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 4

2 whole spaghetti squash
1/4 cup extra-virgin olive oil
Gray salt and freshly ground black pepper
4 cups prepared (jarred) marinara sauce

Steps:

  • Preheat the oven to 450 degrees F.
  • Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
  • Meanwhile heat the marinara sauce in a large saute pan.
  • When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.

Nutrition Facts : Calories 184 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 664 milligrams, Protein 3 grams, Sugar 0 grams

MARINARA SAUCE WITH ROASTED BUTTERNUT SQUASH AND SHALLOTS



Marinara Sauce With Roasted Butternut Squash and Shallots image

A super flavorful sauce that I came up with based on what I had laying in around in the fridge/pantry. It has roasted butternut squash, shallots and bell pepper. Sweet and savory with a slight spicy kick.

Provided by Matt Madrid

Categories     Sauces

Time 3h15m

Yield 20 serving(s)

Number Of Ingredients 23

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

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.

Nutrition Facts : Calories 49.9, Fat 2, SaturatedFat 0.6, Cholesterol 1.5, Sodium 216.1, Carbohydrate 6.9, Fiber 1.2, Sugar 1.6, Protein 0.8

ROASTED BUTTERNUT SQUASH AND SHALLOTS



Roasted Butternut Squash and Shallots image

Make and share this Roasted Butternut Squash and Shallots recipe from Food.com.

Provided by lisar

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups cubed peeled butternut squash
1 tablespoon brown sugar
2 1/2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
8 shallots, peeled and halved lengthwise

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.

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