2 Yellow Squash
1 Large Onion
4-8 Garlic Cloves
1 Large Can Tomato Puree
1/2 Cup Parmesan Cheese
2 tsp. Italian Seasoning
Cut zucchini and squash into 1 inch chunks and toss in bowl with 2 tbsp. olive oil and 2 tsp. Italian seasoning.
Place zucchini and squash on baking sheet and roast at 425 degrees for 15-20 minutes or until edges turn light brown.
Slice onion and sauté in olive oil over medium– high heat until lightly caramelized. Add chopped garlic and continue cooking for 3-4 minutes.
Add roasted zucchini, squash and sautéed onions to food processor and blend until smooth.
Combine mixture with one large can tomato puree and cook 15-20 minutes.
Add parmesan cheese and serve over pasta.