Butternut Squash Bolognese

14 INGREDIENTS • 10 STEPS • 1HR 15MINS

Butternut Squash Bolognese

This Bolognese recipe is served over sliced roasted butternut squash. It is so delicious that you will not miss the pasta. You will be amazed how well the sweet, soft roasted butternut squash is complimented with the salty, rich Bolognese sauce.
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This Bolognese recipe is served over sliced roasted butternut squash. It is so delicious that you will not miss the pasta. You will be amazed how well the sweet, soft roasted butternut squash is complimented with the salty, rich Bolognese sauce.
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A Fork's Tale
Hi, I am Katie, the little voice behind A Fork’s Tale. I have a strong love for photography and desire to grow and develop my skills.
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1HR 15MINS

Total Time

Ingredients

Servings
6
us / metric
Ground Veal
1 lb
Ground Veal
Sirloin Steak
1 lb
Sirloin Steak, ground
Garlic
4 cloves
Garlic, minced
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Dried Oregano
1 Tbsp
Dried Oregano
Canned Whole Peeled Tomatoes
10 cups
Canned Whole Peeled Tomatoes
Tomato Paste
3 Tbsp
Tomato Paste
Dry Red Wine
1 1/4 cups
Dry Red Wine
Heavy Cream
8 fl oz
Heavy Cream
Parmesan Cheese
1/2 cup
Parmesan Cheese, freshly grated
Fresh Basil
4 Tbsp
Fresh Basil, chopped
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Butternut Squash
to taste
Butternut Squash

Nutrition Per Serving

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Calories
566
Fat
32.2 g
Protein
41.0 g
Carbs
12.9 g
Love This Recipe?
author_avatar
A Fork's Tale
Hi, I am Katie, the little voice behind A Fork’s Tale. I have a strong love for photography and desire to grow and develop my skills.
http://www.aforkstale.com/

Cooking Instructions

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step 1
Cook Ground Veal (1 lb) and Sirloin Steak (1 lb) until it has lost its pink color.
step 2
Add Garlic (4 cloves), Dried Oregano (1 Tbsp), and Crushed Red Pepper Flakes (1/4 tsp). Stir.
step 3
Add Dry Red Wine (1 1/4 cups), stir to absorb any brown bits.
step 4
Blend Canned Whole Peeled Tomatoes (10 cups) in a blender. Add to sauce.
step 5
Add in Tomato Paste (3 Tbsp) with a dash of Salt (to taste) and Ground Black Pepper (to taste). Slowly bring to a boil, then lower heat to a low heat and cook for 45 minutes stirring occasionally.
step 5 Add in Tomato Paste (3 Tbsp) with a dash of Salt (to taste) and Ground Black Pepper (to taste). Slowly bring to a boil, then lower heat to a low heat and cook for 45 minutes stirring occasionally.
step 6
Preheat oven to 375 degrees F (190 degrees C).
step 7
Slice Butternut Squash (to taste) to thin slices. Spray lightly with olive oil, Salt (to taste), Ground Black Pepper (to taste), and roast for 15 minutes in oven at 375 degrees F (190 degrees C) or to desired doneness.
step 8
Meanwhile, add Heavy Cream (8 fl oz) to sauce and cook for 10 minutes stirring occasionally.
step 9
Add Fresh Basil (4 Tbsp) and Parmesan Cheese (1/2 cup) to sauce.
step 9 Add Fresh Basil (4 Tbsp) and Parmesan Cheese (1/2 cup) to sauce.
step 10
Plate the sliced butternut squash and add the sauce. Garnish with parmesan and basil.
step 10 Plate the sliced butternut squash and add the sauce. Garnish with parmesan and basil.

Tags

Gluten-Free
Beef
Healthy
Shellfish-Free
Dinner
Italian
Vegetables
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