Pumpkin Sauce

12 Oct

This is based on a recipe I found at Circle B Kitchen, with a few modifications (measurements are mostly approximate).

Time: 1 1/2 hr to roast the pumpkin, 1 hour for the rest of it.

  • 1 box of pasta – shape of your choice
  • 2 T olive oil
  • 1 small-ish onion (or 1/4 C green onions)
  • 4 cloves garlic , minced/grated
  • Pinch of Crushed Red Pepper
  • 1 1/2 C broth
  • 1 pumpkin (approximately cantaloupe sized)
  • 1/2 C 1/2+1/2 or heavy cream
  • 3 oz of goat cheese (or more if you have it)
  • 1 tsp salt
  • 1/4 tsp peper
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 sage/rosemary/thyme (whatever you have)
  • Maple Syrup
  • Grated parmigiano-reggiano cheese
  • Hot sauce (Sriracha is best)
  • Sausage – I prefer Sweet Italian Sausage

Cut pumpkin in half, scoop out innards.  Roast, flesh side down, at 400 F for about 45 minutes.  It should be easy to stab with a fork when it’s done.  Let it cool, scoop out roasted flesh.  Puree in a food processor until smooth.  (Thanks to Alton Brown’s Pumpkin Puree Recipe.)

Cook pasta.

Cook sausage.

Saute onions and garlic in olive oil with crushed red pepper (5 minutes).

Stir in broth, pumpkin, salt, pepper and 1/2 + 1/2.  Add cinn amon, nutmeg, rosemary, and goat cheese.  Let thicken – approx 5 minutes.

Taste it.  Add maple syrup to taste.  Season with salt, pepper and hot sauce.  Taste, season, repeat as necessary.

Toss sauce with pasta and sausage.  Top with grated cheese.

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