Marinara Sauce With Roasted Butternut Squash And Shallots - cooking recipe

Ingredients

1/2 large butternut squash
6 large shallots
1 orange bell pepper
4 garlic cloves
2 carrots
3 stalks celery
5 cups crushed tomatoes
1 tablespoon balsamic vinegar
1 teaspoon red wine vinegar
1/2 cup red wine
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes
1 teaspoon fish sauce
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried sage
1/4 cup fresh Italian parsley, chopped
1 bay leaf
2 cups water
2 tablespoons olive oil
1 tablespoon butter

Preparation

Chop the butternut squash into small 1/4 inch pieces. Peel 4 shallots and the garlic cloves. Add to a roasting pan with the butter and 1 tbsp of olive oil. Season with sal & pepper and roast at 450 degrees for ~45 minutes.
Dice the other two shallots and add them to a bowl with the balsamic vinegar, red wine vinegar and 2 tbsp of red wine. Let them macerate for 15 minutes.
Dice the carrots, cellery and bell pepper. Sweat in a sauce pot with 1 tbsp oil for ~ 20 minutes until vegytables are soft.
Add the macerated shallots and the rest of the wine to the mix and cook to reduce the wine by half. about 5 minutes.
Add the roasted squash, shallots and garlic to the pot. Blend with an emulsion blender until smooth and slightly chunky.
Add all remaining ingredients and simmer for 2 hours.
Allow to cool and refrigerate for at least 2 hours to allow the flavors to marry.