Tomato-less (Beet-free) Tomato Sauce

4 cups of frozen cherries
4 cups of cooked butternut squash, skinless
salt and pepper to taste

additional spices depending on your dish: oregano, basil, cumin, cilantro, cinnamon, smoked paprika

Cook frozen cherries in a pot until there is a good amount of "cherry syrup" from the cherries. 
combine cherries with juice, squash, salt and pepper. Blend in a high powered blender until smooth. You want it to be the consistency of pasta sauce. Add a little water if too thick. Add oregano and basil for Italian flavored, cumin and cilantro for Mexican, a little honey, smoked paprika, and cinnamon for barbecue sauce.