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.
