Roasted beetroot and squash sauce
This oven roasted beetroot and squash sauce can be used for pasta, pizza, pastry, stuffing etc. Alternatively, serve it as a healthy dip or as dressing over steamed, grilled and boiled vegetables.
Ingredients
Method
- Preheat the oven to 190°C.
- Peel the beetroot and squash, then cut them into bite-sized chunk. Peel and cut the onion into wedges. Cut the red pepper into chunks.
- Put the veggies in a large baking tray, then pour over the oil, season with salt and pepper, dust with the spices, then toss well and roast for 20 minutes.
- Meanwhile, mix the passata with the garlic. Add a couple of pinches of chilli flakes, if you’d like it a bit spicy. Season with salt and pepper to your liking.
- After 20 minutes of roasting, take the tin out of the oven and toss the vegetables. Pour over the passata mixture and toss again.
- Roast for another 10-15 minutes, then take it out of the oven and let it cool.
- Transfer the whole content into a liquidizer and add the fresh coriander leaves. Whiz until you get a thick, silky sauce.
- Transfer the sauce into a jar, store it in the fridge and use it within three days. (Or freeze it, divided into small portions)