Ingredients
Scale
- yellow, purple and/or green onions chopped
- red pepper, sliced
- butternut squash, cubed
- spinach, handful
- 2 jars Rao’s Marinara sauce
- garlic, minced
- mushrooms, sliced
- broccoli, chopped
- oregano, basil
Instructions
- Heat a large pot with olive oil, add onions, sauté for a few minutes until soft.
- Add red bell pepper to pot, cook for another couple of minutes.
- Place cubed squash* in microwave safe dish,
cover and cook for 5 minutes until it starts to soften. - Add squash and mushrooms to pot, cook additional 2 minutes. Add salt & pepper
- Push vegetables to edge of pan, add more olive oil, reduce heat to medium-low
and place minced garlic (careful not to burn) in center of pan. Sauté couple minutes. - Add spinach and chopped broccoli. Season with salt, pepper, oregano, basil.
- Stir all together and simmer for a few minutes.
Add 2 jars of Rao’s Marinara sauce. Simmer for at least half hour until all vegetables soften. - Cool before placing in blender, mix until smooth. Double recipe, store and use as needed.
Notes
We like to serve the marinara sauce with pasta, gluten-free pasta, cauliflower crusts, pizza crusts, lasagna base and more…
*too much squash will turn the sauce very orange!
- Category: Main Courses
- Cuisine: American-Italian