Butternut Squash Pasta Sauce Over Veggie Spaghetti

Last night I drew a blank on dinner, so I gathered the few veggies I had and conducted an experiment. Usually my food experiments turn out pretty bad  But for some reason, this one turned out AWESOME!  I must write this down before I forget.  

Ingredients: 

1 butternut squash, cooked or baked  (I boiled mine so I didn't have to use the oven) 

3-4 quartered tomatoes (roasted is optimal)

1 roasted red pepper (optional.  Again, I didn't want to use my oven)

4 cloves garlic (minced) 

1 onion (diced)

1 cup vegetable broth

2 tbs olive oil

handful of fresh herbs (I used garden basil and oregano) 

sea salt to taste 

For the pasta I used barilla veggie spaghetti.  Zucchini "Zoodles" would be even better.  

1. Sauté onion in olive oil.  Once golden, add garlic.  

2.  Add squash, tomatoes, (red pepper), vegetable broth, and herbs to pan. Simmer for 5-10 minutes until veggies are soft (You can add more broth if you like thinner sauce).   

4. Blend until smooth.  

5. Pour over cooked pasta. 

6. Sprinkle with sea salt and some more herbs.  The salt really brings out the sweetness of the sauce.  

Enjoy!