Pumpkin? Squash? Pasta sauce? Sounds like a weird combination, but it’s actually quite delicious.
This sauce is not too sweet, but just enough that the pumpkin and squash can stand out without being too bitter or earthy. There’s also a lovely creaminess, thanks to the heavy cream that’s listed as one of the first five ingredients.
The texture is a little thicker than your standard jarred pasta sauce. So thick, actually, that quite a bit stays stuck to the jar when you finish it off. I added a little bit of water to the jar once it was empty, swizzled it around, and got most of it out. Despite being thick, the sauce is actually pretty smooth – I would have preferred it a little chunkier, as that’s how I usually like my pasta sauce.
I’ve had this on its own on top of cheese tortellini, which was absolutely delicious. It would be even better with something like goat cheese ravioli where the bright cheese could shine through and complement the sweet sauce. I also tried adding some shredded chicken and kale on top of rotini pasta, which was still good but the chicken and kale diluted the flavor a little bit and I wouldn’t add it next time.