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Wash and prepare all vegetables. Peel squash and cut in half lengthwise. Scoop out seeds with a spoon and discard. Cut squash into 1" cubes. Dice onion, tomatoes, and bell peppers. Cut garlic cloves in half. Place all vegetables in crockpot.
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Pour red wine, vegetable broth, and olive oil in a small bowl. Whisk together. Add salt, oregano, rosemary, pepper, and crushed red pepper flakes. Mix together and pour over vegetables.
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Cover vegetables with lid and cook on high for 4 hours or low for 8 hours until vegetables are tender.
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In two batches puree the vegetables and liquid to desired consistency in a blender or food processor. Thin sauce if needed with additional vegetable broth or water. Season with additional salt and pepper to taste.
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Serve over pasta, as a base for vegetable or meat spaghetti sauce, in lasagna, over rice, or as a dip. Turn into soup by adding 1 cup of half and half and pureeing until smooth.