INGREDIENTS
4 cups
Butternut squash
4
Garlic cloves
1
Onion, medium
1 tbsp
Oregano, dried
2
Red bell peppers
9
Roma tomatoes
1 tsp
Rosemary, dried
1 1/4 cups
Vegetable broth
1/2 tsp
Pepper
3/4 tsp
Red pepper flakes
2 1/4 tsp
Salt
2 tbsp
Olive oil
2/3 cup
Red wine