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Ingredients
  • 1 tablespoon butter
  • ½ cup chopped onion
  • 3 cloves garlic, minced
  • 1 cup chopped carrots (about 4 medium)
  • 28-ounce can crushed tomatoes
  • 15-ounce can cooked pumpkin puree (NOT pumpkin pie filling)
  • 2 to 3 cups diced butternut squash (about 12 ounces)
  • 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
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