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This Autumnal Harvest Pasta is the paleo version of the Trader Joe's pasta sauce that you know and love!
5 from 3 votes

Autumnal Harvest Pasta Sauce

By: Kelsey
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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!
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