Move over pumpkin breads, here is another recipe to use up a pumpkin in a savory way and sneak in some extra nutrients with the avocado; a rich, creamy pasta sauce!

Between the pumpkin and avocado, this comes out to be a smooth, mild pasta sauce that sticks to the noodles well and can easily be paired with some cooked sausage, seasoned beef, or can be just left plain.

Here I go into tools you need, ingredients, and instructions to make this Roasted Pumpkin & Avocado Pasta Sauce right at home, along with a link to the pumpkin seeds I grew.

Roasted Pumpkin & Avocado Pasta Sauce Recipe | Savory Pumpkin Recipe

Tools you need

Small sauce pot
Immersion blender

Ingredients

2 cups pumpkin, cooked (you can use a butternut squash in a pinch)
1 pound spaghetti or fettuccini pasta, cooked
1 large avocado, ripe
1 cup milk (can substitute with about 1/2 cup heavy cream)
2-3 teaspoons garlic powder
1 tablespoon dried onion flakes
1-2 teaspoons dried sage
salt & pepper to taste
cayenne pepper flakes to taste (optional)
1/2-pound cooked meat: mild sausage or seasoned beef (optional)
parmesan cheese for serving (optional)

This makes a large amount (one box of pasta), so half the recipe if needed.

Instructions

Carefully cut and peel pumpkin. Cook pumpkin by boiling or roasting until soft. (Note, extra pumpkin can be refrigerated for a few days and be used in other recipes). Set aside.
Cook noodles per instructions. Set aside.
In your sauce pot, add pumpkin, avocado, and milk.
Blend with immersion blender until smooth
Add garlic powder, onion flakes, dried sage. Stir well.
Heat up on low-medium heat until warm. Adding salt/pepper to taste. If too thick, add splashes of milk or water until desired consistency.
Mix in cooked meat if using.
Serve over cooked noodles. Serve immediately.

Leftovers can be refrigerated for about 3 days.

Musquee de Provence Pumpkin, homegrown in the garden 2023

That’s it!

It sounds different at first, but it’s really an easy sauce to have fun with that not’s full of junk.

In fact, pumpkins are full of antioxidants, vintmains, minerals, and fiber that are needed to help boost immune systems (just what we need during the winter months).

And of course, avocados are full of antioxidants and good fats that help our bodies too.

I used a Musquee de Provence pumpkin for this recipe (pictured above), that I grew in my own garden. I got my seeds here at Annie’s Heirloom Seeds: Pumpkin Seeds Here.

Enjoy!