Autumn Harvest Pasta Sauce

I noticed an autumn-inspired pasta sauce during one of my shopping trips to Trader Joe’s, and snagged a jar to try at home. Wow. I loved that the tomato base takes a back seat to the squash and pumpkin flavors. I was determined to create a version of my own, and love the way this turned out.

Prep time 20 minutes

Makes about 11/2 quarts (1.5 kilograms)

1/3 cup (90 g) tomato paste

1 cup (245 g) pumpkin puree

11/2 cups (210 g) cubed butternut squash

1/2 cup (120 ml) coconut milk

2 medium carrots, peeled and cut into 1-inch (2.5 cm) chunks

1/3 cup (82 g) unsweetened applesauce

1 tablespoon (20 g) pure maple syrup

1 teaspoon sea salt

1/2 teaspoon onion powder

1 small garlic clove, quartered

1 tablespoon (15 ml) lemon juice

1/4 teaspoon black pepper

1/4 teaspoon ground sage

1/8 teaspoon cayenne pepper

1 2-inch (5 cm) sprig fresh rosemary or 1/4 teaspoon dried

2 tablespoons (30 g) Homemade Ghee

1 Whisk the tomato paste with 2 cups (475 ml) of water. Pour it into a 4-quart (3.8 liter) slow cooker.

2 Add the remaining ingredients to the slow cooker, except the ghee. Stir to combine.

3 Cook on low for 5 to 6 hours.

4 Use an immersion blender (or regular blender) to blend the sauce until smooth. Stir in the ghee. Taste, and add more salt if necessary.

5 Store in a large airtight container, chilled, for up to 10 days. Or freeze the sauce for up to 3 months.