Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 medium beetroot
  • 1 red onion
  • ½ butternut squash
  • 1 red bell pepper
  • 2 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 500 ml passata
  • 2 cloves of garlic minced
  • 1 handful of coriander leaves
  • 1 tsp apple cider vinegar or lime juice
  • Salt and pepper

Method
 

  1. Preheat the oven to 190°C.
  2. 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.
  3. 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.
  4. 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.
  5. After 20 minutes of roasting, take the tin out of the oven and toss the vegetables. Pour over the passata mixture and toss again.
  6. Roast for another 10-15 minutes, then take it out of the oven and let it cool.
  7. Transfer the whole content into a liquidizer and add the fresh coriander leaves. Whiz until you get a thick, silky sauce.
  8. Transfer the sauce into a jar, store it in the fridge and use it within three days. (Or freeze it, divided into small portions)