Step 1

Heat oil in a 10-inch skillet over medium-low heat.

Step 2

Sauté onions for 8 minutes or until the onions are soft and the edges browned slightly. Add in the garlic, stir and cook 1 to 2 minus.

Step 3

Next add in the spices and pour in the wine. Increase the heat to medium-high until most of the wine reduces.

Step 4

Add in the whole tomatoes and use the back of your spoon to smash them into small pieces.

Step 5

To that add in the sugar, stir to combine, cover and bring to a simmer. Reduce the heat to low and continue to simmer for 15 minutes.

Step 6

Stir in the squash purée and taste and season with 1 to 1-1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.