Homemade Tomato Squash Pasta Sauce
This recipe for Homemade Tomato Pasta Sauce is a vegetarian sauce to be served hot over cooked pasta. I have long been obsessed with the flavor of squash with pasta. I've been wanting to incorporate squash into a pasta dish because I love the squash filled raviolis I've enjoyed ordering at restaurants. My goal was to create a sauce that incorporated squash into it. I wanted something easier than filling raviolis, so I came up with this Homemade Tomato Squash Pasta Sauce. It's super delicious! It's quick to make and super tasty. This is a quick and tasty main dish for busy families to enjoy.
Ingredients
- 3/4 cup acorn squash cooked and scooped from rind
- 1 can tomato sauce plain, 15 oz. can
- 1/4 cup Parmesan cheese grated
- 3/4 cup milk I use skim
- 1 teaspoon basil leaves dried
- 1/4 teaspoon black pepper
- 3 Tablespoons butter melted
- 1 teaspoon onion powder
- 1 teaspoon garlic salt I use garlic salt with parsely
- 1/2 cup Asiago cheese grated, optional ingredient
Instructions
- Combine 3/4 c. cooked acorn squash, 1 (15 oz.) can plain tomato sauce, 1/4 c. grated Parmesan cheese, 3/4 c. skim milk, 1 tsp. dried basil leaves, 1/4 tsp. black pepper, 3 Tbsp. melted butter, and 1 tsp. garlic salt with parsely. Blend all together with a hand blender for 1-2 minutes until smooth.
- Heat sauce in a covered saucepan on the stovetop for 25 minutes, simmer. Stir occasionally. Keep cover on to prevent splattering of sauce. Let it bubble.
- After 25 mintues, stir sauce and pour over pasta. Top with finely shredded Asiago cheese or meat as desired. Makes just under 3 cups sauce.
Notes
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