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Pumpkins are everywhere right now, to the point where you almost feel bad for not buying any. (I’m looking at you, Boucherville HomeSense, seeing as about half your store has been filled with Halloween decorations since August, haha!).

Personally, whenever I can’t resist buying a pumpkin, I justify it by telling myself that after using it as a decoration for a while, I can cook it, too.

On that note, here’s an idea for a delicious pasta sauce that can be made with any kind of squash.

The texture of the squash is what makes the sauce so rich, even though this recipe still ends up being pretty healthy, despite its indulgent appearance. 

  • ServesServes 4-6
  • Prep time10 min
  • Cook time1 hour 10 min
  • Timeout-
  • FreezingNe se congèle pas.


  • 4 servings of the pasta of your choosing
  • 1 tablespoon butter
  • 1 onion, minced
  • 2 cups pumpkin or squash of your choosing (see tip)

  • 2 tablespoons tomato paste
  • 2 tablespoons Dijon mustard
  • 2 cups milk
  • 1 cup smoked Gouda cheese, grated


Pour la cuisson de la courge
  1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside.
  2. In a large pot, melt the butter and soften the onion for 5–8 minutes. Add the squash (or pumpkin), tomato paste, and Dijon mustard and cook for 2 more minutes.
  3. Add the milk and heat the mixture without bringing it to a boil.
  4. Add the smoked Gouda and transfer to a blender.
  5. Blend until sauce is smooth, and add some milk if it’s too thick. Serve with the pasta.
Pour les pâtes
  1. Porter une grande casserole d’eau à ébullition. Cuire les pâtes selon les instructions sur l’emballage. Égoutter et réserver.
Pour la sauce
  1. Dans une grande casserole, faire fondre le beurre, puis attendrir l’oignon pendant 5 minutes. Ajouter la chair de courge cuite, la pâte de tomates et la moutarde de Dijon, puis poursuivre la cuisson pendant 2 minutes.
  2. Incorporer le lait, puis laisser chauffer sans porter à ébullition.
  3. Ajouter le gouda fumé, puis verser le tout dans un robot-mélangeur. Broyer jusqu’à l’obtention d’une sauce lisse.
  4. Mélanger la sauce et les pâtes, puis servir.

Tips & tricks

Here’s how to make squash or pumpkin purée:

  1. Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Set aside.
  2. Using a knife, cut the squash or pumpkin in half lengthwise (or into quarters, depending on the size). Remove the seeds.
  3. Season and drizzle with olive oil. Place face down on the parchment paper.
  4. Bake for 1 hour or until a knife cuts through the flesh easily. Let cool and peel off the skin using a spoon. 
Recipe published on August 19, 2018