Recipe

Winter Squash Pasta Sauce Recipe

	Leiasuzanne / All my dishes 1 year ago I had to make this as a quick substitute for forgetting tomato sauce at the store, it ended up being a welcomed mistake forgetting tomatoes! Prep:5m Cook:15m Servings:2	Leiasuzanne
	easy cheap quick

Does this look good? Yeah! / Nope

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Ingredients

4oz canned pumkin

1/3 cup milk

1/2 large yellow onion chopped

4 cloves garlic

1 tablespoon canola oil

3/4 cup shredded cheddar cheese

Kosher salt (to taste)

Black pepper (to taste)

1 pinch red pepper flakes

1/8 teaspoon Marjoram

1 dash of cinnamon

Cooked pasta shells

Parmesan Cheese

Directions

Heat oil in pan and onion, salt, and pepper. Cook until onion is tender.

Add sliced garlic and cook until oils are released, about two-three minutes.

Add pumkin, milk, red pepper flakes, marjoram, and cinnamon. Stir until well blended and turn to med-low heat and cover for about five minutes.

Add cheese and mix until melted into sauce.

Place onto cooked pasta shells and top with parmesan cheese.

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Comments

waterlily 1 year ago said:
I'm curious, did you find that the pumpkin flavor really shone through in this recipe, or was it mostly a base for the other flavors? I'm intrigued!

zoetheunicorn 1 year ago said:
Man i wish hey sold canned pumpkin here in australia! theres so many great recies i come across on here that use it!

mamalou 1 year ago said:
Sounds wonderful!

leiasuzanne 1 year ago said:
The pumkin did keep it's flavor very nicely even with all the other ingredients. I used organic locally grown and canned pumkin that was high quality which could have something to do with it. (This ends up being a very dense sauce when it cools so I recomend keeping the burner on low.)

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