Tomato Pumpkin Spaghetti Sauce

Tomato Pumpkin Spaghetti Sauce

  • 1 Cup roast pumpkin (butternut or squash)
  • 1 -2 Tbsp olive oil
  • 1 Onion diced
  • 2 Rashers bacon – Optional extra
  • 1 Can tomato puree or passata (approximately 400ml)
  • 1- 2 Tbsp Sour cream – Optional extra
  1. If you don’t already have some roast pumpkin, then dice some pumpkin and get it in the oven. (I usually roast extra pumpkin whenever we have a roast so that I have it on hand for recipes like this)
  2. Heat oil in a pan and sauté the onion until soft, translucent and fragrant. (The more oil you use, the thicker the sauce will become)
  3. If you choose to use bacon, add it now, brown
  4. Puree or mash the roast pumpkin, add to the pan
  5. Add tomato puree
  6. Reduce heat and simmer for 15 minutes (sauce should reduce and thicken)
  7. If you choose stir in sour cream

erve with cooked pasta of your choice

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