Butternut Spaghetti Sauce
We have several family members and friends that are vegetarian, and when they are going to be here for dinner I like to make something real special for them. This Butternut Spaghetti Sauce is a recipe that I developed just for them and they all love it. We grow squash, tomatoes and onions in our garden along with many herbs from our Herb Garden, this is truly a Garden to Table dish. I recently made it for the Youth Group Spaghetti Supper for their Veggie Sauce, there was none left. I sure hope that you enjoy the sauce.
Butternut Spaghetti Sauce
Butternut Spaghetti Sauce
Miz Helen's Kitchen
6 cups Butternut Squash, 1 inch cubes, roasted
2 cups Zucchini, large chop
1 cup Onion, large chop
4 garlic cloves, chopped
3 cups mushrooms, cut in half
4 cups tomatoes, peeled, diced
3 cups tomato sauce
2 teaspoon salt
2 teaspoon pepper
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon basil
1 teaspoon anise seed
2 tablespoons olive oil
2 cups water
Directions
Cut the Butternut in 1 inch cubes place on a cookie sheet and drizzle 1 tablespoon olive oil over the cubes
Roast the Butternut Cubes at 425 degrees for 20 minutes
Pour 1 tablespoon olive oil into a heavy stew pot and saute the onions and the garlic
Add the Zucchini and mushrooms and stir until the onions are clear
Add the tomatoes
Add the salt, pepper, oregano, parsley, basil, anise seed and stir well, cook for 2 minutes on medium heat
Add the tomato sauce and the water
Add more water to make a thinner sauce
Bring to a boil and reduce to a simmer
Cover and Simmer for 1 hour, stirring occasionally to make sure the sauce does not stick
Serve over any kind of pasta
Freezes well for 2 months
Print Recipe
Print Recipe
Clean and Cube The Butternut Squash
Roast The Butternut Cubes
Season and Mix
Simmer
Enjoy!
I am so happy that you came by today and could enjoy some of this Butternut Spaghetti Sauce with us. I have a jar of it for you to take home so don't forget it. Hope you have a wonderful week and stop by and see us again real soon!
Peace and Joy
Miz Helen
This Post Is Linked To
The Wednesday Fresh Foods Linky
Real Food Wednesday
Wonderful Food Wednesday and Comfort Food
Try A New Recipe Tuesday
Simple Supper Tuesday
The Gathering Spot
Tasty Tuesday
Temp My Tummy Tuesday
Slightly Indulgent Tuesday
Totally Tasty Tuesday
The Bulletin Board
My Meatless Monday
Recipe Sharing Monday
Melt In Your Mouth Monday
Mom's Test Meal Monday
Mix It Up Monday
Busy Monday
Weekend Potluck
Gallery of Favorites
Friday Favorites
Foodie Friday
Food Spectacular Friday
Foodie Friday
Freedom Friday
Older Post
Hi Miz Helen,
ReplyDeleteYour butternut sauce looks delicious! So full of flavour from all the wonderful ingredients and all that lovely produce from your garden! I'm so envious!
Hope you have great week!
Looks delicious! I'm not surprised it all disappeared!
ReplyDeleteMiz Helen it looks AMAZING !!
ReplyDeleteJust looking at this photos and I'm already hungry
It's perfect for me as I'm a vegetarian :)
Roasting them is such a great way to add that depth!
ReplyDeleteWe LOVE butternut!!
ReplyDeleteI've just received two butternut squash in my organic vegetable box so this is perfect timing! I really like the sound of this delicious vegetarian spaghetti sauce, Miz Helen.
ReplyDeleteYum! I think I need to add butternut squash to my seed order this year! I never quite know what to do with squash, but I think this looks super delicious-- I totally pinned this for harvest time!
ReplyDelete(I found you through Freedom Fridays, btw!)
This looks really good. I'm your latest FB follower, visiting today from Freedom Fridays.
ReplyDeleteIt's Italian Health food... kinda of... love it. Thanks for sharing your recipe on foodie friday.
ReplyDeleteSounds like another great way to serve up Butternut squash...I'll be trying this one out!
ReplyDeleteThis butternut sauce looks so delicious & flavorful!
ReplyDeleteThis recipe looks delicious and I love the flavours that are incorporated. Thank you so much for linking to Simple Supper Tuesday. Hope to see you next week, Miz Helen :o)
ReplyDeleteI like to make a mock spaghetti out of Spaghetti Squash...do you think this sauce might be a squash overload? mmmmm, it looks really good for a winter nights meal! Thanks for sharing on Foodie Friday!
ReplyDeleteThis looks delicious, Miz Helen! I look forward to trying it. Thanks for linking it up with "Try a New Recipe Tuesday." I so appreciate you taking part and look forward to seeing what delicious recipe you will share this week! :-)
ReplyDeleteoooh look at all those vegetables and herbs! looks good to me :)
ReplyDeletethanks for sharing with us at the wednesday fresh foods link up. i look forward to seeing what other seasonal & real/whole food posts you have for us next week!! xo, kristy
This was very good, especially with all the veggies other than tomatoes, which I think gives it a special depth of flavor. However, I did not use fresh tomatoes. I would like to try it again using them but am intimidated by how you peel them and get rid of the seeds. Some advice would be greatly appreciated! Thanks for this recipe!
ReplyDeleteHi Elizabeth,
DeleteThe best & easiest way to peel a tomato, is to drop it into boiling water in a stew pan, let it boil for about 1 minute. Remove the tomato and place it in ice water with ice cubes. The skin will begin to peel up and it will peel right off. Slice the tomato open and squeeze the seeds out, then you can chop or dice the tomato.
I am happy that you enjoyed the recipe and thanks so much for stopping by.
Miz Helen
Thanks Miz Helen for the easy simple method! I was afraid it would be complicated, ha ha!
Delete