Autumn is here , a season with it's own colors, flavors and scents. I felt inspired to create this sauce by the most popular fruit of Autumn: the pumpkin. The oldest evidence of pumpkin seeds date to 7,000 B.C. in Mexico. They're loaded with lutein, alpha and, beta carotene and, vitamin A for the eyes. I used it over tortellini but, you can choose any pasta you like.
Combined with all the spices of Autumn, roasted garlic, hot pepper seeds, fresh basil, rosemary and, onions this sauce has many layers of flavors competing to kindle your taste buds.
My favorite fruit-squash is the butternut squash. When roasted they are sweet enough to be used as a dessert. Squash has been around for over 10,000 years. They were one of the "Three Sisters" planted by Native Americans: Maize(corn) beans, and, squash.
Biologically squash is a fruit but, when cooked we refer to it as a vegetable. Butternut squash is very versatile, it can be baked in lasagne, muffins, or, casseroles.
Creamy Pumpkin Sauce (makes enough for 1lb of pasta)
Olive oil
1 sprig of fresh rosemary
1 whole medium onion, chopped fine
1/4 cup roasted garlic chopped (wrap bulb in aluminum & roast in oven about 30 mins.)
1 15oz. can seasoned pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon ground dry ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon hot pepper flakes
salt & pepper to taste
1/4 cup dry sweet basil
1 cup chicken stock (adjust to your liking)
1 cup heavy cream (adjust to your liking)
1/4 cup grated pecorino romano cheese (or parmigiana) (adjust to thicken)
1. In a very large frying pan or 5qt. wide pot pour enough olive oil to coat the bottom. Add the sprig of fresh rosemary and, fry until the leaves are crisp then remove. These are edible and, delicious.
2. Add the chopped onions to the oil and, simmer until brown around the edges.
3. In a separate bowl, add the nutmeg, cinnamon, ginger, chopped roasted garlic, hot pepper seeds and, sweet basil to the pumpkin puree, stir thoroughly.
4. Add pumpkin mixture to cooked onions in the pot. Stir constantly for about 3 minutes.
5. Remove pot from heat and, pour the pumpkin mixture into a blender. Keep pressing the pulse button until the onions are almost invisible.
6. Pour pumpkin mixture back into the pot over low heat. Add chicken stock, heavy cream and, p.r. cheese. Stir constantly. Adjust your fluids to desired thickness. You might also want to add more cheese. Taste for salt and, pepper.
7. Toss the cooked pasta in pot with the sauce until coated. Spoon onto plate and, add your roasted squash. Garnish with cheese and, more dry basil.
For your pasta, I suggest serving with roasted butternut squash or sauteed porcini mushrooms.
Roasted Butternut Squash
Peel and, cube the squash. Place on flat cookie pan. Toss with olive oil, salt, pepper, granulated garlic and, fresh garlic cloves. Roast in 400 degree oven for 30 mins., toss then bake for another 30 mins. or, until they are golden brown on all sides.
My favorite fruit-squash is the butternut squash. When roasted they are sweet enough to be used as a dessert. Squash has been around for over 10,000 years. They were one of the "Three Sisters" planted by Native Americans: Maize(corn) beans, and, squash.
Biologically squash is a fruit but, when cooked we refer to it as a vegetable. Butternut squash is very versatile, it can be baked in lasagne, muffins, or, casseroles.
Creamy Pumpkin Sauce (makes enough for 1lb of pasta)
Olive oil
1 sprig of fresh rosemary
1 whole medium onion, chopped fine
1/4 cup roasted garlic chopped (wrap bulb in aluminum & roast in oven about 30 mins.)
1 15oz. can seasoned pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon ground dry ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon hot pepper flakes
salt & pepper to taste
1/4 cup dry sweet basil
1 cup chicken stock (adjust to your liking)
1 cup heavy cream (adjust to your liking)
1/4 cup grated pecorino romano cheese (or parmigiana) (adjust to thicken)
1. In a very large frying pan or 5qt. wide pot pour enough olive oil to coat the bottom. Add the sprig of fresh rosemary and, fry until the leaves are crisp then remove. These are edible and, delicious.
2. Add the chopped onions to the oil and, simmer until brown around the edges.
3. In a separate bowl, add the nutmeg, cinnamon, ginger, chopped roasted garlic, hot pepper seeds and, sweet basil to the pumpkin puree, stir thoroughly.
4. Add pumpkin mixture to cooked onions in the pot. Stir constantly for about 3 minutes.
5. Remove pot from heat and, pour the pumpkin mixture into a blender. Keep pressing the pulse button until the onions are almost invisible.
6. Pour pumpkin mixture back into the pot over low heat. Add chicken stock, heavy cream and, p.r. cheese. Stir constantly. Adjust your fluids to desired thickness. You might also want to add more cheese. Taste for salt and, pepper.
7. Toss the cooked pasta in pot with the sauce until coated. Spoon onto plate and, add your roasted squash. Garnish with cheese and, more dry basil.
For your pasta, I suggest serving with roasted butternut squash or sauteed porcini mushrooms.
Roasted Butternut Squash
I made this tonight with yogurt instead off the cream and veggie stock instead of chicken; came out great!
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