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Marinara Sauce With Roasted Butternut Squash and Shallots

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“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.”
3hrs 15mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Dice the carrots, cellery and bell pepper. Sweat in a sauce pot with 1 tbsp oil for ~ 20 minutes until vegytables are soft.
  4. Add the macerated shallots and the rest of the wine to the mix and cook to reduce the wine by half. about 5 minutes.
  5. Add the roasted squash, shallots and garlic to the pot. Blend with an emulsion blender until smooth and slightly chunky.
  6. Add all remaining ingredients and simmer for 2 hours.
  7. Allow to cool and refrigerate for at least 2 hours to allow the flavors to marry.

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