Tomato Pumpkin Spaghetti Sauce


  • 1 cup roast pumpkin, butternut or squash
  • 1-2 tbsp olive oil
  • 1 onion diced
  • 2 rashers bacon - optional
  • 1 can tomato puree or passata (approx 400ml)
  • 1- 2 tbsp sour cream - optional 


▪️ If you don't already have some roasted pumpkin, dice some pumpkin and get it in the oven. (I usually roast extra pumpkin whenever we have a roast so that I have it on hand for recipes like this)
▪️ Heat oil in a pan and sauté the onion until soft, translucent and fragrant. (The more oil you use, the thicker the sauce will become)
▪️ If you choose to use bacon, add it now and brown
▪️ Puree or mash the roast pumpkin, add to the pan
▪️ Add tomato puree
▪️ Reduce heat and simmer for 15 minutes (sauce should reduce and thicken)
▪️ If you choose to add it, stir in sour cream ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serve with cooked pasta of your choice
Recipe via