Pumpkin sauce for pasta

Pasta with pumpkin sauce brings out the best of the harvest.


3 clv garlic (peeled and crushed)
1 onion (peeled and finely chopped)
1 T olive oil
1 lb pumpkin (or butternut squash, peeled and cut up)
1⁄2 pt broth (vegetable broth)
2 T parsley (frehs leaves, chopped, or 1 teaspoon dried)
1⁄2 c cream (light cream)
1⁄4 t nutmeg (ground)
1 pn salt
1 pn pepper (ground)


Gently saute the garlic and onion in the oil for 3 or 4 minutes. Do not allow them to burn.

Add the pumpkin and vegetable stock and bring to the boil. Cover and simmer over a medium heat for about 15 minutes, stirring occasionally, until pumpkin is tender.

Break up the pumpkin by beating it with a wooden spoon or a masher, stir in the parsley, cream, nutmeg and seasoning. Cook for a further minute and add a little of the pasta cooking water if the sauce is too thick.

Serve immediately.

Total time
45 minutes
Cooking time
Preparation time
4 servings


Use one pumpkin about 1 3/4 lb to obtain a yield of 1 lb flesh.

This sauce can complement pumpkin ravioli.


North American cuisine

easy, simmer
sauces, condiments, seasonal
American food recipes
Food in U.S.A.