In my mission to show that pumpkin can be used in savory as well as sweet dishes, I came across some jars of pumpkin pasta sauce. Of course I did not buy the sauce that wouldn’t be the “Eat Like No One Else” way. I looked to the back for the ingredient list. I took down the ingredients in order and came up with this recipe (without the modified food starch of course).
I started off with homemade pumpkin puree. When you take the time to cook a pumpkin yourself you are awarded in the end – in flavor and pumpkin seeds to roast. I tried out a Long Island Cheese Pumpkin. It is an heirloom variety known for making the best pies. I thought it would also work well in this savory dish. It bring a sweetness to the party that I balanced out with a good amount of freshly ground white pepper. White pepper brings the bite without making it look like my sauce is full of black specks.
I chose a roux to begin this sauce. Roux make sauce thickening a snap. No worries about lumps and it thickens fast. Making a roux is as simple as melting butter, beating in some flour, and then adding liquid that you boil to thicken in a manner of minutes.
The sauce can be served over any type of pasta you like. I used bowties but penne, ziti, elbows, even ravoli would all be excellent choices. Maybe find a Halloween themed pasta
- 2 cups pumpkin puree
- 1½ tablespoons all-purpose flour
- 2 tablespoon butter
- ½ cup chicken stock
- ½ cup whole milk or cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped
- freshly ground white pepper and kosher salt to taste
- The sauce begins with a roux. Melt 2 tablespoons of butter over medium heat.
- Then add the flour. Whisk together and cook until the flour has cooked and thicken the butter.
- Add the chicken stock and the milk (or cream)
- Bring to a boil. Allow to boil for one minute.
- Add the pumpkin puree and cheese. Return to a boil and then simmer until desire thickness.
- Remove from heat. Stir in some fresh chopped sage. Add kosher salt and paper to taste.
