Butternut Spaghetti Sauce

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