BUTTER PUMPKIN PASTA SAUCE

A rich, robust, and creamy sauce for any pasta dish.

Ingredients:

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1/2 large white onion
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4 large cloves garlic
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2 cups fresh roasted pumpkin (1 medium to large pumpkin)

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Salt and pepper to taste.
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4 tbsp butter
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1  16 oz box of pasta
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Directions:

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Preheat your oven to 400 degrees
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Cut your medium or large sized pumpkin in half (Having extra pumpkin laying around usually isn't a bad thing, you can even check out my pumpkin bread recipe). Scoop out the insides and clean as best you can.

Dice your half a large onion into slivers, think about the same thickness you would for a burger, and remove the skin from your garlic cloves. Place your pumpkin on a parchment lined baking sheet cut side down and tuck half your onions and garlic into the hole in the middle of each half to steam with the pumpkin.

Roast this in the oven until a fork can slide into the pumpkin without any resistance. Remove from the oven and let cool until it is safe to handle.

Add two cups of your roasted pumpkin into a food processor or blender, as well as all of your onions and garlic. Add a heavy pinch of salt and pepper then blend on a high speed until all of your pumpkin has been broken down and no large chunks remain.

Remove your butter from the fridge and cut into 4 individual tablespoons , they do not have to be perfect.

Set your blender or food processor to blend on high speed and add 1 tbsp of your butter.

Continue to blend until all the butter has melted and has been incorporated. Now add your next tbsp and repeat this process until all your butter has been used. Make sure not to add another tbsp until the last one has fully melted and been mixed in.

Once complete stop mixing and give one last taste to adjust the salt and pepper to your liking.

Cook your pasta according to the directions on the box. Drain and ladle your pasta sauce over individual bowls of pasta, use as much or a s little as you like.