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- Roasted Butternut Tomato Sauce
- makes about 3 pints
- 1 1/2 pounds of butternut squash
- 2 medium carrots
- 1-2 stalks celery
- 3-4 cloves garlic
- 1 medium onion
- 1 cup button mushrooms, about 8-10
- 3 tablespoons olive oil
- 1 (28 oz) can plum tomatoes
- 3-4 sprigs fresh basil
- 1 tablespoon fresh thyme leaves
- 1-2 bay leaves (one if fresh are used)
- 3/4 teaspoon turmeric
- 3/4 teaspoon smoked paprika
- 1 1/2 cups vegetable broth, divided
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
View Full Recipe at Down Home Desserts
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1474g | |
| Calories 816 | |
| Calories from Fat 373 | 46% |
| Total Fat 42.28g | 53% |
| Saturated Fat 5.96g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4163mg | 173% |
| Potassium 3193mg | 91% |
| Total Carbs 111.82g | 30% |
| Dietary Fiber 20.6g | 69% |
| Sugars 35.53g | 24% |
| Protein 11.16g | 18% |
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