Quickly on I determined that roasting the butternut squash and the red peppers delivered the most wonderful flavor - as opposed to just cooking on the stove. Different technique, but it adds so much flavor that it is well worth the extra hour that it takes - and it be truthful, roasting the squash and scooping out the flavorful roasted pulp is really a whole lot easier and quicker than trying to cut up whole butternut squash into 1-inch cubes!
I've also roasted peppers on our grill and over the flames on my gas stove-top, but it works just as well to roast the red peppers in the oven at the same time you are roasting the squash. SO EASY! And adding roasted red peppers to this gives it such a layer of flavor and deeper color to the sauce - totally different from some of the other rather bland butternut squash sauce recipes that are out there.
We love this on all forms of pasta, but it is equally as good as a fantastically different sauce on a pizza, or slathered on chicken or pork tenderloins.
The sauce itself can also be used as a base for some pretty darn good soup as well!
I hope that you'll try this - so good and flavorful and it is bound to become one of your favorites as well!
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