An unusual recipe with winter squash

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Italian Meatballs with Kabocha Squash Sauce
This is an unusual version of basic Italian-style “red sauce” replacing the tomatoes with roasted winter squash. Herbed meatballs are the highlight. I served the meatballs and sauce over rotini.
SAUCE
1 medium kabocha squash, or any variety winter squash
1 medium onion
2 teaspoons olive oil
1 clove garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
2 cups chicken or vegetable stock
1 teaspoon balsamic vinegar (taste and add more if desired)
1 bay leaf
1/2 – 1 teaspoon salt
MEATBALLS
1 pound ground meat or poultry
1 egg
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon olive oil
1/2 teaspoon each: dried, thyme, oregano, basil
Preheat the oven to 400 degrees. Slice the squash in half, scrape out the seeds and place face down on a sheet pan. Slice the onion in half lengthwise and cut the root end off. Place the onion halves face down onto the pan. Roast for 45 minutes and remove the onions to cool. Check the squash; if it's still a bit hard, place back into the oven and roast another 15 or so minutes. The squash is done when soft to the touch.
While the squash is cooking, prepare the meatballs: Mix all the meatball ingredients in a large mixing bowl, using your hands to blend well. Roll into 1- or 2-inch balls. Place in the refrigerator until ready to use.
When cool enough to handle, remove the skins from the onions. Chop the onions. Scrape out the squash and measure out 2 cups of flesh. Whirl the squash in a food processor until smooth. Heat the olive oil in a medium saucepan over medium heat. Add the chopped roasted onion, garlic, dried herbs and pepper. Saute for one minute, then add the squash, stock and vinegar. Add the meatballs and bay leaf.
Reduce the heat to low, cover and cook for about 1/2 hours, stirring occasionally, until the meatballs are cooked through and the sauce is thick. If the sauce isn't as thick as you like just cook it a little longer. (The original recipe called for cooking it 1 1/2 hours which is not necessary.) Remove the bay leaf and stir in the salt; add more salt or balsamic vinegar to bring up the flavors, if needed.
Adapted from Anton Health & Nutrition blog

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