Butternut squash, tomato and rosemary sauce recipe
Incredibly versatile, this simple vegan sauce can be used as a great pasta sauce, loosened up and be made into a soup or make the a creamy risotto base. What's more, it can be frozen and reused whenever you fancy.
See method- Makes 1.3 ltrs (about 8 servings)
- 10 mins to prepare and 50 mins to cook
- 94 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 6 garlic cloves, crushed
- 2 x 400g tins plum tomatoes
- 1 medium butternut squash (about 1kg), peeled, deseeded and cut into 1-2cm dice
- 20g pack fresh rosemary, leaves picked
- 1 red chilli, sliced, or ½ tsp crushed chillies (optional)
- 1 tsp red wine vinegar
Each serving contains
- Energy
- 400kJ 94.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 0.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 15.6gProtein 3.1gFibre 3.4g
Method
- Heat the oil in a large, lidded saucepan over a medium-low heat. Cook the onion for 5 mins, stirring occasionally, until softened. Add the garlic and cook for 3 mins, stirring frequently, until softened and fragrant. Add the tomatoes, breaking them up with a spoon, followed by the squash, rosemary and chilli, if using. Cover, increase the heat to medium and cook for 40 mins until the squash is tender.
- Transfer to a food processor, add the vinegar and blend until smooth. Season to taste and whizz again to thoroughly combine.
- See more Vegan recipes
Freezing and defrosting guidelines
The sauce will keep in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer
Tip
This recipe is great for using in this honeycomb pasta recipe , along with this melted leeks with spinach, basil and ricotta sauce recipe .
