Butternut Spaghetti Sauce
Miz Helen's Kitchen
6 cups Butternut Squash, 1 inch cubes, roasted
2 cups Zucchini, large chop
1 cup Onion, large chop
4 garlic cloves, chopped
3 cups mushrooms, cut in half
4 cups tomatoes, peeled, diced
3 cups tomato sauce
2 teaspoon salt
2 teaspoon pepper
1 tablespoon oregano
1 tablespoon parsley
1 tablespoon basil
1 teaspoon anise seed
2 tablespoons olive oil
2 cups water
Directions
Cut the Butternut in 1 inch cubes place on a cookie sheet and drizzle 1 tablespoon olive oil over the cubes
Roast the Butternut Cubes at 425 degrees for 20 minutes
Pour 1 tablespoon olive oil into a heavy stew pot and saute the onions and the garlic
Add the Zucchini and mushrooms and stir until the onions are clear
Add the tomatoes
Add the salt, pepper, oregano, parsley, basil, anise seed and stir well, cook for 2 minutes on medium heat
Add the tomato sauce and the water
Add more water to make a thinner sauce
Bring to a boil and reduce to a simmer
Cover and Simmer for 1 hour, stirring occasionally to make sure the sauce does not stick
Serve over any kind of pasta
Freezes well for 2 months