This creamy pasta sauce is creamy, slightly sweet yet savory, and full of good-for-you squash, pumpkin, and carrots. It’s also simple to make, makes a beautiful base for further flavors and additions, and stores perfectly in the freezer for later use!
Ingredients
½ a can of pumpkin puree
2 cups cubed butternut squash or another type of squash
1 cup of chopped carrots
1 cup of water or stock like low-sodium chicken or vegetable
½ cup of coconut milk
2 garlic gloves
1 onion, chopped
2 Tbsp. neutral oil
2 teaspoons of Italian spices
2 tsp. salt, or to taste
2 tsp. pepper, or to taste
Instructions
Pour the two tablespoons of oil into a heavy-bottomed pot and heat over medium heat.
Once the oil is rippling, add the onions, garlic, and carrots. Sautee until the onions are translucent.
Add the butternut squash and pumpkin puree and saute for two minutes, or until they have a bit of color. Don’t worry if there is a bit of burning—it will just add flavor.
Add the spices and saute for another minute.
Pour in the water or stock, then let simmer for fifteen to twenty minutes, or until the liquid is mostly gone. Watch the pot carefully because the water will disappear and burn the ingredients quickly.
Transfer the ingredients to a blender and add the coconut milk.
Blend until the sauce is completely pureed.
Enjoy!
Recipe by Flurries of Flour at https://flurriesofflour.com/2016/11/autumn-harvest-pasta-sauce/