Winter Squash Pasta Sauce Recipe

Winter Squash Pasta Sauce

From leiasuzanne 15 years 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!

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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leiasuzanne 15 years ago
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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" It was excellent "
mamalou ate it and said...
Sounds wonderful!
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zoetheunicorn 15 years ago
Man i wish hey sold canned pumpkin here in australia! theres so many great recies i come across on here that use it!
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waterlily 15 years ago
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!
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Reviewed by 2 people