• 1 tablespoon butter
• ½ cup chopped onion
• 3 cloves garlic, minced
• 1 cup chopped carrots, about 4 medium
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can pumpkin puree, NOT pumpkin pie filling
• 2 to 3 cups diced butternut squash, (about 340 grams)
• ½ cup chicken broth or stock
• 1 tablespoon granulated or brown sugar
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon Italian seasoning, I used a Tuscan blend from Penzey’s for extra depth
• ¼ teaspoon black pepper
• Pinch cayenne pepper, for a subtle kick
• ½ cup half and half or heavy cream, or for a lighter option, try milk
• Hot cooked pasta for serving, any shape works wonderfully
• Freshly grated Parmesan cheese for serving

• Pressure Cooker Method: Begin by heating the butter in your pressure cooker. If using an Instant Pot, utilize the “Sauté” function. For stovetop pressure cookers, simply heat over medium heat. Add the chopped onion, minced garlic, and carrots, then sauté for 2-3 minutes until the onions become translucent and fragrant.
• Next, add the crushed tomatoes, pumpkin puree (ensure it’s not pumpkin pie filling!), diced butternut squash, chicken broth, sugar, salt, dried parsley, black pepper, Italian seasoning, and a pinch of cayenne pepper to the pot. Stir all the ingredients well to combine them thoroughly. Secure the pressure cooker lid and bring it to high pressure. Cook for 20 minutes. After cooking, allow the pressure to naturally release for 10 minutes, then carefully quick-release any remaining pressure.
• Once the pressure is fully released, open the lid. Use an immersion blender directly in the pot to blend the sauce until it’s completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the mixture in batches to a regular blender (remember to be cautious as hot liquids expand while blending). Stir in the half and half or cream. If the sauce is too thick, thin it with a little extra broth, milk, or cream until it reaches your desired consistency. Serve this rich, velvety sauce warm over hot, cooked pasta and garnish generously with fresh Parmesan cheese.
• Slow Cooker Method: To prepare this sauce in a slow cooker, simply combine all ingredients except for the half and half or cream directly into the slow cooker pot. Stir everything together to ensure an even mix. Cook on the “Low” setting for 4-6 hours, or until the butternut squash is perfectly tender and the flavors have melded beautifully.
• After slow cooking, use an immersion blender to achieve a silky-smooth texture right in the pot. Alternatively, carefully transfer the hot mixture to a standard blender in small batches to blend. Once blended, stir in the half and half or cream. Adjust the consistency by adding a splash more broth or milk/cream if you prefer a thinner sauce. Serve hot over your preferred cooked pasta, finished with a sprinkle of Parmesan.
• Stovetop Method: Heat the butter in a large 4- or 5-quart heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, and carrots, sautéing for 2-3 minutes until the onions become soft and translucent. This step helps to build the foundational flavors of your sauce.
• Add the crushed tomatoes, pumpkin puree, diced butternut squash, chicken broth, sugar, salt, dried parsley, black pepper, Italian seasoning, and cayenne pepper to the pot. Stir thoroughly to combine all ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 50-60 minutes. Stir occasionally to prevent sticking and ensure even cooking, adjusting the heat as necessary. The sauce is ready when the squash is tender and the flavors are fully developed. If the sauce appears to be reducing too much or becoming too thick during cooking, add an additional ½ cup or so of chicken broth.
• Finish the sauce by using an immersion blender directly in the pot to blend until perfectly smooth. As with other methods, you can transfer it to a regular blender in batches if needed, taking care with hot liquids. Incorporate the half and half or cream, stirring until fully combined. Adjust the consistency with more broth or milk/cream if desired. Serve immediately over your favorite hot, cooked pasta and crown with a generous sprinkling of Parmesan cheese. Enjoy this taste of autumn!

Cooking Method Adaptations: As mentioned, I’ve traditionally made this delightful sauce in my Instant Pot for its speed and hands-off approach. However, the recipe is thoughtfully designed to be adaptable for slow cooker and stovetop preparation without compromising on flavor or quality. If you opt for the stovetop method, remember to keep a watchful eye on the sauce. It’s essential to stir periodically to prevent sticking and ensure that the sauce doesn’t reduce too quickly or become overly thick. Don’t hesitate to add extra chicken broth as needed to maintain the desired consistency and moisture level throughout the simmering process.

Freezing & Leftovers: This Harvest Pasta Sauce is fantastic for meal prepping! The sauce freezes exceptionally well. Once cooked and cooled completely, transfer it to airtight containers or freezer-safe bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight and gently reheat on the stovetop, adding a splash of broth or cream to restore its creamy texture if needed.

Pumpkin Puree vs. Pumpkin Pie Filling: This is a critical distinction! Always use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sweeteners that would drastically alter the savory flavor profile of this pasta sauce. Double-check your can labels to ensure you’re using the correct ingredient.

Adjusting Sweetness: The recipe calls for a tablespoon of sugar to balance the acidity of the tomatoes and enhance the natural sweetness of the squash and pumpkin. Feel free to adjust this amount to your personal preference. You can omit it entirely, or add a little more if you prefer a slightly sweeter sauce, especially if your vegetables aren’t as sweet.

Spice Level: The pinch of cayenne pepper adds a subtle warmth without making the sauce overtly spicy. If you enjoy more heat, you can increase the amount to ¼ teaspoon or even ½ teaspoon. Conversely, if you’re sensitive to spice, you can omit it entirely.