Harvest Pasta Sauce {Trader Joe's Copycat} (2024)

• 1 tablespoon butter
• ½ cup chopped onion
• 3 cloves garlic, minced
• 1 cup chopped carrots, about 4 medium
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can pumpkin puree, NOT pumpkin pie filling
• 2 to 3 cups diced butternut squash, (about 340 grams)
• ½ cup chicken broth or stock
• 1 tablespoon granulated or brown sugar
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon Italian seasoning, I used a Tuscan blend from Penzey’s
• ¼ teaspoon black pepper
• Pinch cayenne pepper
• ½ cup half and half or cream, or try milk
• Hot cooked pasta for serving
• Parmesan cheese for serving

• Pressure cooker: Heat the butter using the saute function (in the InstantPot) or by heating the pressure cooker over medium heat on the stove (for stovetop pressure cookers). Add the onion, garlic and carrots, and saute for 2-3 minutes, until onions are translucent.

• Add the tomatoes, pumpkin, squash, chicken broth, sugar, salt, parsley, pepper, Italian seasoning, and cayenne. Stir to combine. Close the pressure cooker and bring to high pressure. Cook for 20 minutes. Let the pressure cooker naturally release for 10 minutes, then release the rest of the pressure.

• Use an immersion blender (or transfer the mixture in batches to a blender – taking care as hot liquids expand while blending) to blend until smooth. Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed. Serve over hot, cooked pasta and garnish with Parmesan cheese.

• For the slow cooker: Combine all the ingredients, except the half and half or cream, in a slow cooker and cook on low for 4-6 hours until the squash is tender and flavors have combined well. Use an immersion blender (or transfer the mixture in batches to a blender – taking care as hot liquids expand while blending) to blend until smooth. Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed. Serve over hot, cooked pasta and garnish with Parmesan cheese.

• For the stovetop: Heat the butter in a 4- or 5-quart pot (or similar size) over medium heat. Add the onion, garlic and carrots, and saute for 2-3 minutes, until onions are translucent.

• Add the tomatoes, pumpkin, squash, chicken broth, sugar, salt, parsley, pepper, Italian seasoning, and cayenne. Stir to combine. Bring the mixture to a gentle simmer and cook, covered, for 50-60 minutes until the squash is tender, stirring every once in a while to make sure the sauce doesn’t stick (reduce the heat as needed). If it looks like it’s reducing while cooking, add another 1/2 cup of broth or so.

• Use an immersion blender (or transfer the mixture in batches to a blender – taking care as hot liquids expand while blending) to blend until smooth. Stir in the half and half or cream. Thin with additional broth or cream/milk, if needed. Serve over hot, cooked pasta and garnish with Parmesan cheese.

Butternut Squash: make sure the butternut squash is cut into small enough pieces so it doesn’t take an extra long time to cook through – I go for about 1/2-inch pieces. The cooking times given for each method are not only to cook the squash but mostly to allow the flavors time to blend.

Cooking Methods: I’ve only ever made this in the pressure cooker (in the Instant Pot), but I have included slow cooker and stovetop methods since the simple recipe is easy to modify. Keep an eye on the sauce to make sure that it doesn’t reduce too much using the stovetop (adding liquid as needed).

Leftovers: the leftovers of this sauce freeze great!