Roasted Butternut Squash Sauce with Gardein Meatballs
Ingredients
- 1 small Butternut Squash, peeled and cubed
- 1 red bell pepper
- 1 carrot
- 1 celery stalk
- 1 onion
- 6-8 vine ripe tomatoes
- 6 garlic bulbs, smashed yet whole
- Rosemary, to season
- Oregano, to season
- Thyme, to season
- Paprika, to season
- Crushed red pepper, to season
- Salt and pepper, to season
- Gardein Meatballs
- 2 cups leftover pasta water
Preparation
Cut up all the veggies.
Roast them at 425°F for about 30 minutes until they get nice and flavorful.
Wait for it to cool.
Blend it in a blender with about 2 cups of leftover pasta water.
Season if it needs it, but probably only salt is needed.
In a pot, sauté half diced onion with minced garlic until caramelized.
Add the sauce to the pot.
Cook the sauce on medium heat for about 30 minutes.
After 10 minutes of cooking, add the meatballs.
Let it cook until it gets nice and thick.
Plate it up and enjoy, preferably with fettuccine and Follow Your Heart Parm.