Serves: Enough sauce for 8-10 individual portions of pasta
Ingredients
½ butternut squash
1 red pepper
400-500g tomatoes
1 onion, finely diced
1 garlic clove, finely chopped
½ tsp smoked paprika
¼ tsp chipotle (this is optional but does help to give a depth of flavour)
300ml water
Instructions
Start by heating a little oil in a saucepan (or wok). When warm, add your chopped onions.
Allow to soften gently. When soft and translucent, add the garlic and cook for a minute.
Then add everything else and give them all a good mix around.
Allow it all to cook for a few minutes and then add the water and cover with a lid and leave to cook at a simmer for 20 minutes until everything is softened and cooked through.
Blitz with a hand blender until at the consistency you are happy with. (I like mine a bit lumpy.) Season to taste.
Notes
I make one quantity and freeze the rest into silicone muffin tins that can be used as portions for another day.
Recipe by Cooking Them Healthy at https://www.cookingthemhealthy.com/?p=665