Autumnal Harvest Pasta Sauce
on Oct 27, 2020
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I am so so excited to share this Autumnal Harvest Pasta Sauce with you today! If that name sounds familiar, this is my dupe of the Trader Joe’s version of the sauce. I love the trader joe’s version but that one if filled with heavy cream and cane sugar so I wanted to make a paleo version that we can all enjoy! This sauce is super versatile too and not just for pasta. In the instructions below I share how you can just add some broth to make this an incredible soup too. You can also add it to mac & cheese which I will be sharing a recipe for later this week. Can you believe it’s already almost November? This year is a weird mix of flying by and being the longest year ever. Doesn’t March feel like a century ago? I am now 30 weeks pregnant and part of me feels like the next 10 weeks will zoom past and another big part of me knows the the end of pregnancy seems to drag on forever. Time is so strange in 2020. All I know is that I am excited for the holidays!! So much yummy food and fun events (even if it’s just family). My sister and her hubby and son are coming to visit for thanksgiving and I could not be more excited because it’s been over a year since we have seen them. That is my sister Brittany who also happens to work with me here at Little Bits of Real Food! We have some fun stuff planned to do together on instagram so be sure to stay tuned!
We love using Butternut Squash as much as we can when its in season, here are some other favorites:
Grilled Butternut Squash & Goat Cheese Flatbread
Harvest Turkey Meatloaf Stuffed Delicata Squash
Spaghetti Squash w/ Creamy Butternut Sage Sauce
Chicken Bacon Ranch Spaghetti Squash Casserole
Pin the image below to save this Autumnal Harvest Pasta Sauce recipe for later!
Autumnal Harvest Pasta Sauce
Ingredients
- 4 cups chopped butternut squash
- 2 cups chopped carrots
- 1 tbsp oil
- 1 tsp salt
- ½ cup tomato paste
- 2 cups water
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) coconut milk
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp dried parsley
- 1 tsp chopped rosemary
- 1 tsp ground sage
- 2 tbsp maple syrup
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil and add chopped butternut squash, carrots, oil and 1 tsp salt. Toss to combine then roast for 25 minutes or until fork tender.
- Pour the butternut squash and carrots mixture into a high powered blender along with the remaining ingredients.
- Blend on high until smooth (if you blender has a “soup” button, I recommend using that).
- Pour the mixture into a large pot over medium high heat and bring to a simmer. Cover and let simmer, stirring occasionally for 30 minutes.
- Pour into jars and store in the refrigerator until ready to use.
Notes
- You can turn this into a delicious soup by adding 4-6 cups of chicken or beef broth (or more depending on how thin or thick you like soup) to the simmering sauce!
I am making this tonight! Thoughts on freezing the extra?
You definitely can and should!!
How much does this make? Sorry if I can’t find that on the page!
About 6 cups!
I can’t wait to try this! I love making a soup using basically the same ingredients. I like to leave it thicker or let the leftovers tticken in the fridge and use it as a sauce.
Yes!! Such a good combo of flavors!
This sauce is AH-MAZING! I roasted a Kabocha Squash instead, to keep it low-fodmap for me, and used the skin and all (use organic squash) and WOW it was so delicious! I have it split up and in containers frozen so I can use it later for a quick, weeknight meal! Another winner!!
Awesome!!
Can’t wait to try this healthier version!
Absolutely delicious, have used as a sauce and also reduced with chicken broth to make a soup. Freezes well too!
Great!!
Found this recipe to try to utilize some of my abundance of squash and it did not disappoint! I turned my first batch into a soup per the recipe notes and it is so good! Will definitely be making this again and I can’t wait to try as a pasta sauce!
This is soo great! love using what you have on hand!