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1 tablespoon olive oil
1 onion, chopped
4 garlic cloves, chopped
1 red bell pepper, seeded and chopped
1 zucchini or yellow squash, chopped
1 carrot, grated
1/2 acorn or small butternut squash, peeled and chopped
1 teaspoon dried oregano
1 bay leaf
2 (28-ounce) cans chopped tomatoes with juices
Salt to taste

1. In 3-quart saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until light golden brown, 6 to 7 minutes.

2. Add all remaining ingredients except tomatoes; cook, stirring often, for 5 minutes. Add tomatoes and simmer for 30 minutes, stirring often to prevent sticking.

3. Taste sauce, adding additional salt if needed. (Sauce may be prepared in advance and frozen until ready to use.) Try over our Spaghetti and Cheesy Turkey Meatballs.
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Recipe courtesy of Chef Jon Ashton