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Home » Crock Pot Recipes » Crock Pot Butternut Squash Sauce Recipe

Crock Pot Butternut Squash Sauce Recipe

Published: Sep 7, 2018 · Modified: Sep 12, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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I have a wonderful surprise for you today. This Crock Pot Butternut Squash Sauce recipe is going to knock your socks off!

You might be wondering why you would want to make a pasta sauce recipe out of butternut squash? Read on and I'll tell you why!

Crock Pot Butternut Squash Sauce recipe

Not long ago I shared a Sweet-Savory Stuffed Shells recipe using store bought Butternut Squash Sauce I bought at Target. That butternut squash sauce knocked my socks off in that recipe. I can't even begin to describe the flavor.

It doesn't taste like butternut squash and it doesn't taste like any pasta sauce I have ever bought or made. It has a deep and rich flavor that is delicious.

After sharing the stuffed shells recipe I had a few people ask where I bought the sauce.

I had a feeling there was going to be an issue with that particular jarred Butternut Squash Sauce because I looked in every store I shopped to see if I could find it anywhere besides Target.

Guess what? I didn't find it anywhere else and when I spotted it at Target on my next shopping trip there was only one jar left.

You know what an empty product shelf means, right? That stuff is good!

Before I threw my empty jar away I wrote down all the ingredients so I could make it myself and share the homemade Butternut Squash Sauce recipe with all of you.

I'm so glad I did. I used half the recipe and put the other half in the freezer so I could use the other half whenever I wanted.

This Crock Pot Butternut Squash Sauce recipe will make about 4 cups of sauce.

I used my Instant Pot Butternut Squash but you could use my Crock Pot Butternut Squash recipe or even buy frozen cubed butternut squash to make it.

I couldn't wait to try out my Crock Pot Butternut Squash Sauce recipe to see if it was as good as the store bought sauce. Now of course you know homemade is always better and I wasn't disappointed.

I quickly threw together this One Pot Creamy Vegetarian Pappardelle recipe for lunch. This is one of the easiest lunch recipes I have ever made!

Creamy One Pot Meatless Vegetarian Pasta recipe made with Butternut Squash Pasta Sauce

OMG is all I can say.

Don't let the word vegetarian scare you off. You're more than welcome to add some browned ground beef or cooked Italian Sausage to this recipe.

I was in such a hurry to sample the Crock Pot Butternut Squash Sauce and I didn't have any ground beef or sausage on hand or I would have added it. I think some hot Italian sausage would be delicious in this recipe.

Homemade Crock Pot Butternut Squash Sauce recipe

How To make Homemade Butternut Squash Sauce

Ingredients

  • 2 tablespoons butter
  • ½ cup diced red bell pepper
  • ½ cup diced onion
  • 1 tablespoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cups Cooked Butternut Squash cubes ( I used my Instant Pot Butternut Squash or you could use my Crock Pot Butternut Squash)
  • 1 can tomato paste
  • 1 tablespoon sugar
  • 4 cups of water
Directions
  1. In a skillet melt the butter and saute the bell pepper, onion, garlic, salt, and pepper until the vegetables are translucent and very soft. Pour into the crock pot.
  2. Add the cooked butternut squash, tomato paste, and water to the crock pot. Sprinkle the sugar over the top.
  3. Stir to mix well
  4. Place the cover on the slow cooker and turn the heat to low.
  5. Slow cook for 8 hours if using cubed butternut squash. If using mashed butternut squash cook for 6 hours.
  6. Once the sauce has simmered and has thickened if you used cubed butternut squash scoop the solids from the slow cooker and puree in a blender. Pour the puree back into the crock pot and mix well.
  7. If the sauce is not thick enough for your liking turn the crock pot heat up to high and prop the lid so it is slightly ajar and there is room for the steam to escape. Continue cooking for another hour or so or until the sauce has thickened to your liking.
  8. Turn the slow cooker off and allow the sauce to cool.
  9. Once cool, if not using immediately transfer the butternut squash sauce to storage containers.
  10. Can be frozen in portion size to use another day.
  11. Makes about 4 cups of butternut squash pasta sauce.

Print the Crock Pot Butternut Squash Sauce recipe below

Overhead photo of butternut squash in a crock pot after it has

Crock Pot Butternut Squash Pasta Sauce Recipe

Arlene Mobley - Flour On My Face
This Crock Pot Butternut Squash Sauce recipe is going to knock your socks off! It has a deep rich flavor you won't find in any other homemade sauce recipe.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 15 minutes mins
Course Condiment
Cuisine American
Servings 4 cups
Calories 146 kcal

Ingredients  

  • 2 tablespoons butter
  • ½ cup diced red bell pepper
  • ½ cup diced onion
  • 1 tablespoon minced garlic
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cups cooked butternut squash cubes (I used my Instant Pot Butternut Squash or you could use my Crock Pot Butternut Squash)
  • 1 can tomato paste
  • 1 tablespoon sugar
  • 4 cups water
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Instructions 

  • In a skillet melt the butter and saute the bell pepper, onion, garlic, salt and pepper until the vegetables are translucent and very soft. Pour into the crock pot.
  • Add the cooked butternut squash, tomato paste and water to the crock pot. Sprinkle the sugar over the top. Stir to mix well.
  • Place the cover on the slow cooker and turn the heat to low.
  • Slow cook for 8 hours if using cubed butternut squash. If using mashed butternut squash cook for 6 hours.
  • Once the sauce has simmered and has thickened if you used cubed butternut squash scoop the solids from the slow cooker and puree in a blender. Pour the puree back into the crock pot and mix well.
  • If the sauce is not thick enough for your liking turn the crock pot heat up to high and prop the lid so it is slighlty ajar and there is room for the steam to exscape. Continue cooking for another hour or so or until the sauce has thickened to your liking.
  • Turn the slow cooker off and allow the sauce to cool.
  • Once cool, if not using immediately transfer the butternut squash sauce to storage containers. Can be frozen in portion size to use another day.

Nutrition

Serving: 1cupCalories: 146kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 693mgPotassium: 759mgFiber: 4gSugar: 11gVitamin A: 8849IUVitamin C: 50mgCalcium: 69mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Check out the Flour On My Face Crock Pot recipe page for all my easy crock pot recipes. I have shared over 200 crock pot recipes since I started this weekly crock pot recipe series.

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Kim~madeinaday

    September 12, 2018 at 10:33 am

    Sounds yummy! That pappardelle recipe looks like it would be right up my alley! Sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
    Kim

    Reply
    • Arlene Mobley

      September 13, 2018 at 12:27 pm

      Kim Thank You!

      Reply
  2. Claudia Matusiak

    September 10, 2018 at 12:38 pm

    I'm in the middle making your Butternut Squash Sauce but have a question. You say one can of tomato paste but you don't say what size.
    I have a 6 oz. can and a 12 oz. can in stock that I buy each for other recipes I make. Please advise, which I should use!

    Thank you,
    Claudia Matusiak

    Reply
    • Arlene Mobley

      September 11, 2018 at 8:24 pm

      Claudia I used the smaller 6 oz can.

      Reply
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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 40 years. I love sharing recipes to help busy families get dinner on the table.

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