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Cozy Harvest Pasta Sauce

A comforting and vibrant pasta sauce packed with autumn flavors like pumpkin and butternut squash, perfect for a weeknight dinner or special gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings

Equipment

  • Large pot or Dutch oven
  • Blender or Immersion blender Optional, for a smoother texture

Ingredients
  

Main ingredients

  • 1 tablespoon butter For starting our flavor base.
  • 0.5 cup chopped onion The foundational flavor builder.
  • 3 cloves garlic, minced Because what good dish doesn't start with garlic?
  • 1 cup chopped carrots Adds a lovely sweetness and beautiful color. About 4 medium.
  • 1 28-ounce can crushed tomatoes The backbone of our sauce.
  • 1 15-ounce can pumpkin puree Key for creamy, earthy sweetness. Make sure it's 100% pumpkin!
  • 2 cups diced butternut squash The star of the harvest show! About 340 grams.
  • 0.5 cup chicken broth or stock Adds depth and helps everything simmer beautifully.
  • 1 tablespoon granulated or brown sugar To enhance the natural sweetness of the veggies.
  • 1 teaspoon salt To bring out all those wonderful flavors.
  • 1 teaspoon dried parsley A classic herb that pairs perfectly.
  • 0.5 teaspoon Italian seasoning A little blend of Mediterranean sunshine!
  • 0.25 teaspoon black pepper For a gentle kick.
  • pinch cayenne pepper Optional, for a tiny whisper of heat.
  • 0.5 cup half and half or cream To make it lusciously creamy and rich. Milk is an alternative.

Instructions
 

  • Melt the butter in a large pot or Dutch oven over medium heat.
  • Add the chopped onion and sauté until softened and translucent, about 5 minutes.
    1 tablespoon butter
  • Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
    1 tablespoon butter
  • Add the chopped carrots and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
    1 tablespoon butter
  • Pour in the crushed tomatoes and pumpkin puree, stirring to combine.
    1 tablespoon butter
  • Add the diced butternut squash, chicken broth, sugar, salt, parsley, Italian seasoning, black pepper, and optional cayenne pepper. Stir well.
    1 tablespoon butter
  • Bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally, until the butternut squash is tender.
  • Stir in the half and half or cream until the sauce is beautifully blended and rich.
    1 tablespoon butter
  • Serve the warm sauce over your favorite cooked pasta, optionally with a sprinkle of Parmesan cheese.

Notes

For a smoother sauce, blend the cooked sauce carefully with a blender or immersion blender. Pre-cut butternut squash is a time-saver. Taste and adjust seasonings before serving. The sauce freezes beautifully.