Best Roasted Butternut Squash And Shallots Recipes

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

Ingredients

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.

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

Ingredients

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

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