Tomatoless "Tomato Sauce" Made From Squash

If you've ever gardened for self-sufficiency, you know how frustrating it is when you have a tremendous harvest of a seasonal crop but have run out of recipe ideas. I faced this common obstacle one autumn, when I had a tremendous harvest of all kinds of squash and couldn't think of a single thing to do with them.

Fortunately, I stumbled upon an unusual and tasty idea: what if I sprinkled Italian seasonings and vinegar into mashed butternut squash? After carefully tweaking each individual ingredient, I ended up discovering a delightfully unique squash sauce that resembled tomato sauce in every way except color.

The recipe is ideal for autumn or any time that you have excess squash of any kind. It can also be an excellent tomato-sauce substitute for people with food allergies, gout, or heartburn, and it's a great focal point for any dinner party.

This version of the recipe serves four. Feel free to substitute any kind of squash in this recipe--or try using pumpkin or gourd!

5 Cups Peeled, Chopped Butternut Squash

1/2 Cup Extra Virgin Olive Oil

2/3 Cup Apple Cider Vinegar

1 Tablespoon Balsamic Vinegar

2 Cloves Minced Garlic

1 teaspoon Fresh Oregeno

1 teaspoon Fresh Basil

1/4 teaspoon Thyme

Using any method, steam chopped squash 5-10 minutes or until tender. Mash using a potato masher, or puree in a food processor or blender. Set aside.

Over medium-low heat, warm olive oil 1-2 minutes in a large skillet. Add garlic and stir constantly for 1-2 minutes. Add pureed butternut squash to oil and garlic blend. Add water. Stir for 3-5 minutes.

Add oregano, basil, balsamic vinegar, and thyme, and stir continuously for an additional minute. Finally, add apple cider vinegar and mix well. Serve immediately.

This mock tomato sauce tastes best over rotini or penne, but also makes a fine spaghetti dinner. Try serving it with shreeded or grated parmesan for an even tastier effect.