This recipe is a variation of my roasted winter squash marinara recipe. I skip the roasting part since we don’t have an oven here. Even without roasting, this hearty squash marinara packs a punch with the addition of ground cumin, coriander, and a squeeze of fresh lemon juice at the end.
I use shredded winter squash in this recipe because we’re able to buy it pre-shredded at the market. It comes in kilo bags which gives us enough squash for two batches. I cook half of it and freeze the other half for later.
I like this sauce with chickpeas, corn, and plenty of sliced mushrooms. Feel free to make it your own by adding your favourite veggies, herbs, and spices….