Several of my clients are on restricted diets and I shared this wonderfully simple tomato sauce recipe I have been working on today with one of them. Enjoy!
Butternut squash is an EXCELLENT tomato substitute! This "tomato sauce" recipe can be made with only the squash and the tomatoes omitted if necessary and still tastes great! I find adding tomatoes to the butternut squash sauce rounds out the flavor really well. I am working on a similar sauce with acorn squash that makes somewhat of an Alfredo sauce. I'm still working out the details though, sorry, don't mean to bait you all!!
1/2 small Butternut squash
2) Dice tomatoes very small. Put in a small sauce pan with 1-2 tablespoons (a "splash") of vinegar. If the tomatoes are not very "juicy", add a little water. Simmer on med-low with a lid on, stirring occasionally until paste like. Be careful not to burn when it starts cooking down. Turn the heat down if it cooks down before it becomes paste-like. It often helps to peel the tomato and cut out the harder center part out before putting it in the pot to cook.
3) Combine cooked squash and cooked tomatoes in a small blender or food processor. Add 1/2 tsp to 1 tsp wine/sherry (pour just a tiny amount in if you don't want to measure it out) and enough broth/liquid to thin it out to your desired sauce consistency. Add salt and pepper to taste and herbs to taste (this is the fun part because you get to taste it between each addition!).
4) Serve over pasta or any recipe calling for tomato sauce. This makes 1-2 servings of sauce, depending on the size of your 1/2 squash.