Butternut Squash Pasta Sauce

This sauce is a slight variation of my normal quick sauce - the basic difference being the addition of squash, and higher levels of spices.

Makes 6-8 cups, about two meals' worth. 

3 cups butternut squash flesh, cooked

2 15-oz cans diced tomatoes

1 6-oz can tomato paste

2-4 cloves garlic

2 tbsp basil

2 tbsp dry onion or onion powder

1 tbsp oregano

1 tsp rosemary

1 tsp black pepper

1/2 tsp marjoram (optional)

1/2 tsp sage (optional)

1/2 tsp thype (optional)

Dash red pepper flakes (optional)

Salt to taste

Blend all until the sauce is the desired consistency. Heat if preferred. We like using it to quickly cool our veggies and noodles, especially for the kids. Enjoy right away, or store in fridge for up to a week, or freeze for later. We like layering it with noodles and oil-free sauteed veggies.