Harvest Pasta Sauce by Mel’s Kitchen Cafe

butter, onion, garlic, carrots, tomatoes, pumpkin puree, butternut squash, chicken broth or stock, granulated or brown sugar, salt, dried parsley, italian seasoning, black pepper, cayenne pepper, half and half or cream, parmesan cheese


– 1 tablespoon butter
– 1/2 cup chopped onion
– 3 cloves garlic, minced
– 1 cup chopped carrots (about 4 medium)
– 28-ounce can crushed tomatoes
– 15-ounce can cooked pumpkin puree (NOT pumpkin pie filling)
– 2 to 3 cups diced butternut squash (about 12 ounces)
– 1/2 cup chicken broth or stock
– 1 tablespoon granulated or brown sugar
– 1 teaspoon salt
– 1 teaspoon dried parsley
– 1/2 teaspoon Italian seasoning
– 1/4 teaspoon black pepper
– Pinch cayenne pepper
– 1/2 cup half and half or cream (or try milk)
– Hot, cooked pasta for serving
– Parmesan cheese, for serving


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