Autumn Harvest Pasta Sauce Recipe​

Often combined with garlic, onions, and herbs, Autumn Harvest Pasta Sauce Recipe​ is a delicious combination of fall-inspired ingredients such as pumpkin, butternut squash, tomatoes, and a touch of nutmeg. Its delicately sweet, savory flavor and smooth, velvety texture elicit warm autumnal feelings, encapsulating the spirit of the season in each bite.

Ingredients:

• Roast 2 cups pumpkin puree.
• Dice 1 cup butternut squash.
• Mince 3 garlic cloves.
• Chop 1 medium onion.
• Pour 2 cups crushed tomatoes.
• Stir 1 cup vegetable broth.
• Drizzle 2 tablespoons olive oil.
• Sprinkle 1 teaspoon dried thyme.
• Add 1 teaspoon ground nutmeg.
• Season with 1 teaspoon salt.
• Grind ½ teaspoon black pepper.
• Stir in ½ cup heavy cream.

How To Make Autumn Harvest Pasta Sauce Recipe​

1. Warm the oil: In a large skillet, heat the olive oil over medium heat until it shimmers.
2. Add the aromatics and sauté them. Add the garlic and onions. Stir continuously for approximately five minutes, or until soft and fragrant.
3. Add the chopped butternut squash to cook it. Cook, stirring, until it begins to soften, about 10 minutes.
4. Include the tomatoes: Add veggie broth and smashed tomatoes. For ten minutes, stir and simmer gently.
5. Add the pumpkin and blend in the nutmeg, thyme, salt, pepper, and pumpkin puree. Mix thoroughly.
6. Reduce the heat and finish with cream. For a thick texture, add heavy cream and cook for three minutes.
7. After cooling, serve: Give the sauce five minutes to cool. Serve with your preferred grain or pasta.

Autumn Harvest Pasta Sauce​ Recipe Tips:

• Cheesy Harvest Sauce for Autumn. Finally, whisk in 1 cup of grated Parmesan or Pecorino cheese to increase the creaminess. This ingredient adds a strong, savory aroma and improves the velvety mouthfeel. Before serving, top with shredded mozzarella for an additional layer of decadence.
• Harvest Sauce for Autumn Vegan. Use ½ cup coconut milk or cashew cream in place of heavy cream to make a dairy-free version. For a flavor boost, use nutritional yeast in place of cheese. The end product is a delicious, creamy sauce that still has its fall appeal while satisfying plant-based diets. Serve this vegan takeover with quinoa or zucchini noodles for a filling, healthy supper.
• Harvest in the Fall with a Sweet Twist. Add a dash of cinnamon and 2 tablespoons of maple syrup to enhance the sauce’s inherent sweetness. These additions highlight the squash’s and pumpkin’s soothing, dessert-like characteristics. For a decadent and celebratory dinner, serve this variation with roasted acorn squash or with stuffed ravioli.

How To Store & Reheat Leftovers?

1. In The Fridge: Refrigerate the sauce in an airtight container for up to 5 days. Let it cool before sealing to preserve freshness.
2. In The Freezer: Place the sauce in freezer-safe containers, leaving space for expansion. Freeze for up to three months for best results.
3. To Reheat: Reheat the sauce in a saucepan over medium heat, stirring occasionally, until warmed through. Add broth if it thickens.

Recipe Nutrition Facts

Calories: Approximately 220 per serving
Carbohydrates: 34g
Protein: 4g
Fat: 10g
Saturated Fat: 4g
Fiber: 6g
Sugar: 10g
Sodium: 500mg
Cholesterol: 25mg

Try More Recipes:

• Argentinian Red Shrimp Pasta Recipe
• Pistachio Cheese Cake
• French Souflé
• Spagetti With Meatballs