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–+ servings
butternut sauce in a bowl, sage leaves and side dish with salt

Butternut Squash Tomato Sauce Recipe

You may thing, Butternut Squash Tomato sauce is a thing of the Fall season only. I dare to say it is not! If you loving the flavors of roasted and smoked veggies this is the recipe you must try.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course sauce, Side Dish
Cuisine American
Servings 6
Calories 165 kcal

Equipment

  • 1 wood pellet smoker
  • 1 baking sheet
  • 1 cutting board
  • 1 vegetable peeler
  • 1 chef's knife
  • 1 medium size sauce pan
  • 1 high speed blender or immersion blender
  • 1 parchment paper

Ingredients
  

  • 1 butternut squash sub: acorn, kabocha squash
  • 3-4 tomatoes use: Roma, San Marzano, heirloom, cherry
  • 1 medium onion sub: red onion or shallots
  • salt, pepper to taste
  • few springs of fresh thyme, sage and rosemary use dry
  • 1 tbsp olive oil sub: avocado or vegetable oil
  • ½ cup chicken broth sub: beef or vegetable broth
  • 1 tsp dried oregano sub: marjoram or Italian herb blend
  • ½ cup heavy whipping cream sub: half and half
  • ½ tsp vinegar sub: acv, balsamic or red wine vinegar

Instructions
 

  • Preheat the smoker to 180F
  • Peel and dice your squash; cut the tomatoes and onion into halves or quarters.
  • Place the squash, tomatoes and onion on a baking sheet lined with parchment paper. Make sure you only have one layer. Add springs of herbs.
  • Drizzle olive oil over the vegetables and herbs. Toss it gently to ensure even coating.
  • Smoke in @180F for 20 minutes
  • After 20 minutes increase the temperature to 400F and roast for 40-50 minutes.
  • After 40 min check if the vegetable, especially the squash are fork tender; if yes, remove from the smoker and set aside to cool.
  • To make the sauce: add roasted tomatoes, squash, broth and spices into high speed blender; blend until smooth.
  • Add the sauce to a medium size pan and heat up on medium - low heat for few minutes. Finish by adding heavy whipping cream and a splash of vinegar.
  • Garnish with fresh herbs and serve over pasta.

Notes

Use variety of tomatoes to create complex flavor.
Arrange the veggies in a single layer on the baking sheet. We are roasting, not steaming.
Don't skip the low and slow initial smoke. It infuses great flavor into the sauce. 
If you made a large amount of sauce, you may need to blend in batches to get the desired texture. 

Nutrition

Serving: 0.5cupCalories: 165kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 23mgSodium: 87mgPotassium: 639mgFiber: 4gSugar: 6gVitamin A: 14098IUVitamin C: 36mgCalcium: 90mgIron: 1mg
Keyword butternut squash, fall, roasted, sauce, smoked, tomato
Tried this recipe?Let us know how it was!