1 butternut squash
olive oil
1/4 c butter
1 onion, diced
1 clove garlic, minced
3-4 oz tomato paste
2 Tbsp sugar
1 tsp salt
italian seasoning to taste
pepper to taste
Roast the squash (cut lengthwise in quarters in a pan with some water in it, each piece coated in olive oil) at 350°F for about an hour. Meanwhile, dice and cook up onion and garlic until soft and caramelized.
When squash is cooked, peel it and put all the meat in a pot with butter and about 2 cups boiling water. Stir in tomato paste, sugar, salt, italian seasoning, and pepper. Add in onion and garlic.
Once it’s all mixed together, puree in a blender (make sure to be careful not to splatter – super hot sauce splashed on you is not fun!). Serve over hot pasta – angel hair is best.
Source: Jonathan Hoffman