Roasted Butternut Squash Romesco Sauce

Have you ever tried romesco sauce? Then you have to try this Roasted Butternut Squash romesco sauce. Traditionally,  it’s made with roasted bell pepper, but I believe any veggie can be turned into a sauce. And wow is that true!

I love traditional romesco sauce but this version is so delicious, I’m starting to want to make this with other veggies. I have had romesco sauce with meatballs, seared pork chops and over pasta. It doesn’t matter what it is, the roasted butternut squash romesco sauce will go with anything! And a lot goes a long way! Even though I want to eat a bowl full of this, I just place a spoonful on top of hot pasta or use as a dipping sauce.

This roasted butternut squash roasted butternut squash is so good. It has a comfort, earthy flavor and when mixed other ingredients, it can really brighten a dish.

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Butternut Squash Romesco Sauce

thedishnextdoor

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Total Time 1 hour hr

Ingredients

  

• 1 lb. bag diced butternut squash, about 2 cups
• 1 Tbl. Olive oil
• ½ tsp. salt
• ¼ tsp. pepper
• 3 plum tomatoes, cut into chunks
• 1 pinch red pepper flakes
• 3-4 garlic cloves
• 2 Tbl nsalted almonds If salted, do not add in the salt
• 1 Tbl. Fresh or dried basil
• ½ tsp. salt
• ½ tsp. pepper
• 1 Tbl. Red wine vinegar
• 3 Tbl. Olive oil

Instructions

 

• Preheat your broiler or preheat oven to 400℉. Cover a baking sheet with parchment paper.
• In a mixing bowl, toss the butternut squash, olive oil, salt, and pepper until well combined.
• Spread the butternut squash on the baking sheet in an even layer. Bake in the oven for 25-30 minutes or until golden brown and tender. Remove from oven and let cool.
• For the Romesco Sauce: In a food processor or blender, place the roasted squash, tomatoes, red pepper flakes, garlic cloves, almonds, basil salt, pepper, red wine vinegar, and olive oil. Blend until smooth. If not coming out smooth, add a tablespoon of olive oil at a time until smooth.
• Serve over your favorite pasta or your choice of protein.

Keyword sauce, vegetables, vegetarian