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
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
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