You guys! Harvest squash pasta sauce might be all we eat for the rest of the month.
The freaking best homemade harvest pasta sauce, right here. I want to eat straight out of the pot. Drink it with a straw. Spoon it over everything!
I almost saved this recipe for a little later in October because, I mean, it’s SUPER fall-like. But then I realized that if we can all make it now, we can eat it for months! Like all the fall and winter months. Forever.
Plus, when I’m insanely excited about a seasonal recipe, I can’t hold it back. Even though I work a little ahead on the blog, I can’t ever hold back the ones that make me freak out.
This is lose-your-mind sauce right here people.
If you are a squash-loving fool like I am, you’re in for a huge treat.
Even if I feel like I’m playing a huge trick on us all because it’s still in the 80s here! Like what.the.heck.
This is like a giant hug simmering in a pot. Not that we want a giant hug when it’s 86 degrees out but YOU KNOW.
It’s comforting. It’s satisfying. It can be used in so many ways: as a traditional pasta sauce, as a sauce on zoodles, as a base for mini pita pizzas – so many things. You could even throw it on top of some butternut noodles for squash inception.
And it tastes like heaven. Pure, absolute heaven.
It begins with caramelized onions. I mean – the biggest flavor builder of them all! After that, some butternut squash cubes. A little bit of pumpkin. Fire roasted tomatoes because we all know how obsessed I am. Sage, some allspice and a touch of cream. Parmesan of course.
IT’S SO GOOD.
For years (like, years! Longer than I’ve been blogging?) I was obsessed with the fall pasta sauce from Williams Sonoma. I used to buy it every year (along with the pumpkin pancake mix!) and it was one of the things that got me excited for the season. I still buy the pancake mix because I just can’t quit it.
And then Trader Joe’s put out a version of the sauce (that you can serve with those adorable little pasta pumpkins!) and I was like I HAVE TO MAKE THAT.
Here’s the deal!
Caramelize the onions, get the squash a bit caramely too and then go ahead and simmer that deliciousness.
Since I’m a texture person, I knew that I wanted a little texture but not, say, huge chunks of squash. You know? First, I mashed some of the squash chunks that were left. Just a quick, coarse mash.
Then I transferred half of the sauce to the blender and pureed it until smooth. I stirred it back into what was left and it created the best consistency of sauce EVER. For me, this was the key to the sauce!
I would say it’s a squash-like marinara. It is hearty, but not in a meaty type of way. You could try adding some mushrooms if you’d like, but I think they might change the flavor too much. If you go into your squash sauce experience viewing it like a marinara, you will love it.
Especially if you pair it with a nice glass of red. This is exactly what I want to eat in October.
Harvest Squash Pasta Sauce
This butternut squash pasta sauce is heaven for an October dinner! Fire roasted tomatoes, butternut squash, pumpkin, sage, spice and parmesan all come together to create a delicious, simmered pot of sauce to blanket your favorite pasta!
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 red onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 garlic cloves, minced
- 2 cups cubed butternut squash
- 1 tablespoon chopped fresh sage
- 1 tablespoon tomato paste
- 1 (14 ounce) can fire-roasted diced tomatoes
- 1 1/2 cups low-sodium chicken stock
- 3 tablespoons pumpkin puree
- 1/4 teaspoon allspice
- pinch of freshly grated nutmeg
- 1/3 cup heavy cream
- 1/3 cup freshly grated parmesan cheese
Heat a large pot over low heat and add the olive oil and butter. Once melted, stir in the onion, salt and pepper. Cook, stirring often, for 20 to 30 minutes, until the onion is caramelized. Stir in the garlic, squash and fresh sage. Cook, stirring often, until squash begins to soften and almost caramelize, 10 to 12 minutes.
Stir in the tomato paste and cook for 5 minutes more. Add in the diced tomatoes, chicken stock, pumpkin puree, allspice and nutmeg. Bring the mixture to a simmer. Cover and let it simmer for 30 minutes.
Add in the cream, stir, and simmer for 15 minutes more. At this time, you can either use an immersion blender to puree a bit of the sauce – or you can transfer half of the mixture to a blender and puree until smooth before adding it back to the pot.
Once the sauce is half blender, stir in the parmesan cheese. Cook for 10 to 15 minutes longer.
Taste the sauce and season it additionally if needed with salt and pepper. Serve over your favorite pasta!
All images and text © .
Happiest little pumpkin ever.
Read Automatic By TracePress.com Company
if this Post need Change Tell Us!